The pumpkin bundt cake with chocolate chips is one of those desserts that encapsulate the warmth of family on autumn days. It’s soft, fragrant, and golden-colored, winning everyone over with its simplicity and irresistible contrast between the sweetness of the pumpkin and the intensity of the dark chocolate.
The chocolate chips or small chunks melt slightly during baking, creating a delicious and crunchy surface that makes each slice even better. Everything can be done faster with an air fryer, from cooking the pumpkin to the final baking of the cake.
It’s really simple to prepare: just cook and puree the pumpkin, add it to the batter, and pour everything into the mold. Before baking, add plenty of dark chocolate chips and sugar sprinkles on top, which will create a delicious topping when baked.
The result is a soft, moist, and very fragrant dessert, perfect to enjoy for breakfast or as an afternoon treat.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
Ingredients
- 17.6 oz pumpkin (Weight when raw without the skin)
- 1 cup all-purpose flour
- 0.35 cup cornstarch
- 0.3 cup sugar
- 0.25 cup milk (also plant-based)
- 0.2 cup sunflower oil
- 0.28 oz baking powder
- 2 eggs
- 1 pinch fine salt
- 1 teaspoon vanilla extract
- 1.76 oz dark chocolate chips
- to taste sugar sprinkles
Steps
Start cooking the pumpkin. Peel, clean, and cut it into small pieces, then cook it in the oven for 20 minutes or in the air fryer at 392°F. Finally, blend the pumpkin to a puree.
Put the eggs in a bowl and beat them together with the sugar, oil, milk, salt, and vanilla extract. Then incorporate the pumpkin puree and mix, finally adding the all-purpose flour, cornstarch, and baking powder. Mix the batter well until it becomes smooth and homogeneous.
Take a 20 cm (approximately 8 inches) diameter bundt mold. Butter and flour it, or spray with a release agent. Pour the cake batter in and even it out, lightly tapping on the work surface to release any air bubbles, and finish by sprinkling the dark chocolate chips and sugar sprinkles on top.
Preheat the air fryer to 320°F for 3 minutes, or the conventional oven to 356°F.
Place the mold in the basket and cook in the air fryer at 320°F for 25 minutes. Perform the toothpick test and if necessary, continue cooking for another 5 minutes. In the conventional static oven at 356°F for 35-40 minutes, always with a toothpick test to check for doneness.
Let it cool before removing it from the mold, a sprinkle of powdered sugar, and it’s ready to be served.
