Pumpkin Chocolate Chip Cake.
This was the first recipe I executed by myself this weekend. I truly miss using both of my hands! One finger bandaged really throws a wrench into being a recipe creator/blogger! With that said, I created this super delicious recipe on Sunday. It was well-received and just kicks my addiction of pumpkin up that much further my radar. I love, LOVE, LOVE it! And pair it with some dark chocolate and you have a winner every SINGLE time! My intention was to make this in a bundt pan until I remembered that I threw mine out and never replaced it (add that to the list) so I made it in a round spring form pan. Worked perfectly and would also be great in muffin tins or a loaf pan. My daughter also topped this with Wilbur buds (local chocolatier) but extra Ghirardelli dark chocolate chips on top would be fun to if you wanted to make it extra special.
2 eggs, room temperature
1 cup of pureed pumpkin
1/2 cup of sugar
1/2 cup of unsweetened applesauce
1/4 cup of Greek yogurt (I used vanilla Chobani)
1.5 teaspoons of vanilla paste or extract (I use Nielsen-Massey)
1/2 teaspoon of ground cinnamon
1/4 teaspoon of pumpkin pie spice (I use King Arthur)
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1.5 cups of all-purpose flour (I use King Arthur)
1 teaspoon of baking soda
1/8 teaspoon salt
1/2 cup of dark chocolate Ghirardelli chips
Preheat your oven to 350 degrees. Spray your pan of choice with baking spray and set aside. In your stand mixer with paddle attached, blend the eggs, pumpkin, sugar, applesauce, yogurt, vanilla, cinnamon, pumpkin pie spice, all spice and nutmeg. Combine until incorporated. Then add the flour, soda and salt. Blend. Then gently fold in your chocolate chips by hand. Pour into your prepared pan and mix in with a spoon. Bake for 36-40 minutes depending on your pan. You may need less time for muffins 18-22 minutes or more time for a large pan. When a toothpick inserted comes out clean, remove it from the oven. Let cool completely before moving, transferring to a platter or slicing. Enjoy!
— Knead to Cook
Yum, Robin! That looks awesome.
Carolyn, It is so good! oxo
Hi! This looks so good! Is there any other flours you could use instead of all-purpose?
Are you looking for gluten free?
I made this as muffins – amazing!