This Pumpkin-Chocolate Swirl Bundt Cake topped with a yummy maple glaze is perfect for Sunday lunch with the family! It’s on the healthier side, made with whole grain flour, greek yoghurt and pumpkin purée! You can either use canned or fresh pumpkin purée, but never under any circumstances canned pumpkin pie filling or sweetened pumpkin mix. Always use the pure pumpkin puree if you need to buy it.
Homemade Pumpkin Purée is so easy! I’ve used Hokkaido Pumpkin, you don’t even need to peel it, remove the seeds (which you could use for making pumpkin spice syrup), slice it and put it in the oven at 180°C for 30-40 minutes until the pumpkin is soft. Puree the pumpkin in a high speed blender and voila you have your own homemade pumpkin purée, which you now could use for making this delicious Pumpkin Bundt Cake.
The Pumpkin Bundt Cake looks even without the glaze very nice
Autumn is for sure one of my favorite seasons, right behind Christmas! You see I am the kind of girl who loves the cold weather and being outside. Doesn’t matter if it rains, snows or the sun shines. Fall with the color changing of the leaves is just truly magical for me and I love to walk through the woods and fields, especially pumpkin fields. There are plenty in the region where I am living.
Back to pumpkins, pumpkin spice and everything nice 😉 and to this beautiful Pumpkin-Chocolate Bundt Cake!
You will need pumpkin spice for this recipe. I am always making my own blend of pumpkin spice, which you can find here! And you will need it for all my sweet pumpkin dishes!
I’ve bought this beautiful Bundt Cake pan during my last vacation and since then wanted to finally use it and now had the opportunity!
How to make this very yummy Pumpkin-Chocolate Bundt Cake
Very important step before starting to make the cake is creasing the pan thoroughly with butter and flour. Very important especially if you use a fancy Bundt Cake pan like I did.
In a bowl combine whole grain flour, pumpkin spice, cinnamon, bakin powder and baking soda. In a large bowl combine pumpkin, brown sugar and maple syrup. Add greek yoghurt, eggs, vanilla and melted butter. Gently add the dry ingredients and whisk until combined. Put one third of the batter aside to make the chocolate part.
Add to the 1/3 of the batter the cocoa powder and 2 tbsp maple syrup and combine.
Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Swirl chocolate batter into pumpkin batter with a table knife.
Bake for 40-50 minutes until toothpick inserted comes out clean. Allow cake to cool in the pan turned around on a plate.
To make the glaze: combine powdered sugar, maple syrup and milk and whisk until smooth. Add milk until you have the consistency to your liking. Drizzle glaze onto cooled cake.
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