Pumpkin Chocolate Chip Bundt Cake.

3 1/4 c Whole Wheat Flour
2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
2 tsp baking soda
2 tsp salt
2 c Pumpkin puree
1 c sunflower oil
1 1/2 c sugar
4 eggs
1 tsp vanilla
2/3 c room temperature water
1 1/2 c chocolate chips

Preheat oven to 350ºF.

Grease a Bundt pan and set aside.

In a large bowl, whisk flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt together.

In another large bowl, whisk the pumpkin puree and oil together until combined. Add the sugar and whisk again. Whisk the eggs into the mixture one at a time followed by the vanilla. Add all of the water and whisk until combined.

Fold the dry ingredients into the wet. Do not over mix. With a rubber spatula, stir in the chocolate chips.

Pour batter into Bundt pan. Use the spatula to smooth the top of the batter. Bake for 55 minutes to 1 hour and 15 minutes, or until a toothpick inserted into the center of the pan comes out clean. Allow to cool on a wire rack for 30 minutes. Invert cake onto platter, slice and serve when cooled.

-Megan