Pumpkin Chocolate Chip Bundt Cake

Man, I love the chocolate chip bundt cake I make, this looks super yummy as well, especially if you love pumpkin like Chris and I do! I got this recipe from HERE.

Pumpkin Chocolate Chip Bundt Cake
Adapted from Bon Appétit

2 sticks unsalted butter, at room temperature
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground allspice
¼ teaspoon fresh nutmeg
1 teaspoon salt
1 - 15oz can of pumpkin puree
3/4 cup well-shaken buttermilk
2 teaspoons vanilla
1 1/4 cups granulated sugar
3 large eggs
2 cups of chocolate chips
Directions:
Preheat oven to 350°F. Spray a 10 inch bundt pan, then dust with flour, knocking out excess.

Whisk together flour, baking powder, baking soda, cinnamon, allspice, fresh nutmeg, and salt in a bowl.
Separately, whisk together pumpkin, buttermilk, and vanilla in a bowl.

Cream butter and sugar in a mixer. Mix in eggs, one at a time. On low, add flour and pumpkin mixtures in batches. Mix just until combined, do not over mix. By hand, fold in the chocolate chunks.

Spoon cake batter into pan, smoothing top. Pound the pan on the counter to settle the batter. Bake until a toothpick comes out clean in the center of cake, about 1 hour. Cool the cake in the pan, on a rack, for 15 minutes. Invert rack over cake and re invert cake onto rack. Cool completely before serving. Dust with powdered sugar, if desired.