This Pumpkin Chocolate Chip Bundt Cake will make your head spin…it’s the perfect mix of pumpkin and the sweetness of chocolate. If you haven’t had the combination you’ve got to try it! Do you want to know what makes it even better? I’ve substituted and added a few key ingredients that make this cake a yummy but healthier option for your Thanksgiving dessert or breakfast table this year. I like to add protein to a lot of my baked goods to provide the kids some protein. Studies show that protein helps kids stay focused and do better in school, and we know protein has additional benefits for adults too! I have made this recipe in a muffin bundt tin (see here) for a healthy breakfast option, and this time I made it in a new pumpkin shaped silicone baker (see here) for dessert. I love the pumpkin shape for the Thanksgiving holiday, and I love it on my new marble cake plate!
When adding whey protein, it’s important to cook the recipe slowly to help lock in the moisture, slow baking also keeps this particular recipe from browning too much. I have recently been substituting my butter or oil in recipes for coconut oil, whether I’m sauteing or baking. It has so many benefits! Coconut oil adds in those healthy fats, increases the healthy cholesterol in your body and promotes heart health, and it’s great for brain health, gut health, bone health, and weight loss, and reduces inflammation.
I use the Plexus P96 Protein powder in all of my recipes and smoothies as well. As a Plexus Ambassador, obviously I’m proud of this product, but I’ve also compared it to many others and this protein powder is certainly superior. I also love that it comes in individual packets so there’s no measuring or scooping. See here for all the benefits of the Plexus P96.
For additional moisture and health benefits, I’ve added plain greek yogurt to this recipe. Greek yogurt has many nutrients and it’s jam-packed with protein, B-12, calcium, and it has gut health benefits. It can be substituted for sour cream, buttermilk, and for heavy cream in recipes to give you a lighter version. I love that the greek yogurt helps locks in that moisture. When baking with yogurt, you’ll want to be sure the middle is fully cooked. You can check for that by inserting a toothpick and once that toothpick is clear you know it’s ready to come out of the over.
Here’s the full recipe:
1 c Sugar
1 c Canned Pumpkin Puree
1/2 c Coconut Oil
1/4 c Plain Greek Yogurt (optional)
1 tsp Organic Pure Vanilla Extract
1 tsp Cinnamon
1/4 tsp Pumpkin Pie Spice
1/4 tsp Cloves
1 1/2 c All-Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1 Packet of P96 Protein Powder
3/4 c of Mini Semi-Sweet Chocolate Chips
- Preheat the oven to 325F. Spray a bundt pan (or silicone baker) with cooking spray, or grease and flour the pan.
- Combine the eggs, sugar, pumpkin puree, coconut oil, greek yogurt, vanilla extract, cinnamon, pumpkin pie spice, cloves in a large bowl and combine until smooth.
- In a separate bowl, combine the flour, protein powder, baking soda, salt, and stir until just combined. You don’t want to overmix this party.
- Add the chocolate chips (you can use more or less depending on your liking) and fold in the mixture.
- Pour into the prepared pan and tap on the counter to ensure the mixture is settled. Bake for 45 minutes to an hour. Use a toothpick to ensure the middle is done. Let cool in pan for 10-15 minutes, then invert to release from the pan on your preferred cake plate or platter. I like to serve this warm for breakfast or dessert, and a side of whip cream or vanilla ice cream can be added if you’re not worried about the extra calories!
I hope you enjoy this yummy, healthier version of a great classic dessert. Have a wonderful Thanksgiving filled with family and friends and those you are most thankful for!