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Perfect Pumpkin Chocolate Chip Bundt Cake with Maple Glaze

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This Pumpkin Chocolate Chip Bundt Cake with Maple Glaze features a deeply browned, crackly exterior and a soft, tender crumb. Packed with warm spices, mini chocolate chips, and a thin maple glaze, it’s the perfect fall dessert that’s both rustic and impressive.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 1 (15-ounce) can 100% pure pumpkin puree
  • 1 cup (240ml) vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (270g) mini chocolate chips
  • 1 tablespoon all-purpose flour (for tossing chips)
  • 1 ½ cups (180g) powdered sugar, sifted
  • ¼ cup (60ml) pure maple syrup
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Generously spray a 10-12 cup Bundt pan with non-stick baking spray containing flour.
  2. In a large bowl, whisk together 2 ½ cups all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a separate large bowl, whisk together granulated sugar and brown sugar until combined. Add pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until smooth and glossy.
  4. Pour dry ingredients into wet ingredients. Fold with a rubber spatula until just combined. Do not overmix.
  5. In a small bowl, toss mini chocolate chips with 1 tablespoon flour. Gently fold into batter until evenly distributed.
  6. Pour batter into prepared Bundt pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Place pan on a wire rack and let cool in pan for exactly 15 minutes.
  8. After 15 minutes, invert cake onto cooling rack and lift off pan. Let cool completely.
  9. For the glaze: In a small saucepan over low heat (or microwave in 15-second bursts), whisk together powdered sugar, maple syrup, and 1-2 tablespoons milk until smooth. Adjust consistency as needed.
  10. Place cooled cake on serving plate. Drizzle glaze over top, letting it cascade down sides. Let set for 10 minutes before slicing.

Notes

For best results, use room temperature eggs. Do not overmix the batter. Grease the Bundt pan thoroughly. Let cake cool in pan for exactly 15 minutes before inverting. Use pure maple syrup, not pancake syrup. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan version, replace eggs with flax eggs and use plant-based milk in the glaze.

Nutrition

Keywords: pumpkin cake, bundt cake, chocolate chip, maple glaze, fall dessert, pumpkin spice, easy bundt cake

Find it online: https://blingbite.com/perfect-pumpkin-chocolate-chip-bundt-cake-with-maple-glaze/