There’s really nothing to be said about this Pumpkin Spice Walnut Chocolate Bundt; why, you ask? Look at the pictures. Now, tell me that you’re not drooling; tell me that the pictures are not calling to you; tell me that I’m rambling and I should just get on with it!
Pumpkin becomes my life in the fall of the year. I really can’t get enough of it. One day, I promise, I’m going to buy whole pumpkins from a local farmers’ market and make my own version of a pumpkin puree.
Don’t get me wrong, there’s absolutely nothing wrong with taking a short cut and using the store bought canned variety, but sometimes (just sometimes!) as a food blogger, I feel guilty about using store bought products; it’s almost like I’m cheating. But, if I applied that rationale to everything I prepare for this blog, my recipe count would be very low! Store bought it is for now, then!
When I made this cake, it was supposed to originally be just a Pumpkin Spice Bundt, but I couldn’t resist adding in the chocolate and the walnuts. The chocolate brings the cake to life, really. The pumpkin spice flavours are still strong, but that chocolate adds a special something.
The same goes for the walnuts. I wanted a little bit of crunch, and in my opinion, no other nut bakes so well into a cake as a walnut. There’s just something homey and inviting about walnuts in a baked item. What is that? Is it just me?
Let’s get to this bundt recipe before fall turns to winter and you’re all pumpkin’d out. Yah, like that could ever happen! By the way, you can find the recipe for the pumpkin spice blend that I use in all of my baking right here.
Pumpkin Spice Walnut Chocolate Bundt
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups canned pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 3 tablespoons pumpkin spice
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
- ¼ cup confectioner’s sugar for garnish
Preheat your oven to 350 degrees. Lightly coat your bundt pan with non-stick cooking spray and dust with a little flour. Be sure to shake out the excess flour. Set the pan aside.
Using a hand-held mixer, cream together the sugar and oil. Next, add in the eggs one at a time and incorporate well into the mixture between each addition.
Add the pumpkin puree and blend well into the sugar, egg, and oil mixture. Set aside.
Sift together the flour, salt, baking soda, baking powder, and pumpkin spice.
On low speed, slowly incorporate the dry ingredients into the wet mixture until blended together.
Spoon the batter into your bundt pan, and smooth out the top. Tap the pan firmly onto your countertop to settle the batter into the nooks and crannies of the bundt pan.
Bake the cake for 60 minutes. Check for doneness using the toothpick method and bake for a few minutes longer if the toothpick does not come out clean.
Remove the cake from the oven, and let it cool for 15-20 minutes. Once cooled, turn out onto a cooling rack and allow to fully cool for at least 90 minutes at room temperature.
Before serving, dust the cake with the confectioner’s sugar and slice really big slices! (Or smaller slices, but, really, why would you want a smaller slice?)