Ingredients

The following ingredients have 4 Servings
  • 1 15- ounce can pumpkin puree
  • 1 cup vegetable oil
  • 4 large eggs
  • 1/2 tsp each of nutmeg (cinnamon and allspice (I was out of allspice so I substituted ginger))
  • 2 & 3/4 cups flour
  • 1 tsp salt
  • 2 cup sugar
  • 2 tsp baking soda
  • 1 cup chopped walnuts
  • 1 10-12 ounce bag of chocolate chips (I like dark chocolate)

Instruction

  • Set oven to 350F
  • Spray a non-stick bundt pan with cooking spray.
  • Whisk the wet ingredients together with the spices and set aside.
  • Whisk together the dry ingredients.
  • Mix the dry into the wet until JUST combined. Fold in the nuts and chocolate chips.
  • Spoon into the bundt pan and even out slightly, if necessary.
  • Bake until a toothpick comes out without wet batter clinging to it, wet crumbs are fine, about 50-55 minutes. The range of baking time depends on your pan and your oven. Check early.
  • Cool briefly and turn out onto a plate or rack. It’s delicious hot, warm, or cold!