Chocolate Pumpkin Bundt Cake…Healthy Recipe Makeover

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Just in time for FALL! It was a huge hit in my home. It’s super moist and has a spicy chocolate flavor. Perfect for the upcoming fall and holiday season! I promise, you won’t even realize it is a healthier version of a chocolate bundt cake. Mmm…I might need to eat another piece!

Ingredients:

CAKE
1 cup all-purpose, flour (can also use WW flour)
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup sugar & in 1 tbsp of water (replaces light corn syrup)
1 tablespoon vanilla extract
4 tablespoons mini chocolate chips

GLAZE
1/2 cup packed confectioners’ sugar
1 tablespoon nonfat buttermilk

Directions:

Preheat oven to 350°F. Coat 12-cup Bundt pan with cooking spray

Place all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. Mix until well blended.

Mix 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, 1/4 cup of sugar, 1 tbsp water, and vanilla. Gradually add the dry ingredients, stirring until just combined. Gentle mix in mini chocolate chips. Transfer the batter to the prepared pan.

Bake cake for 1 to 1 1/4 hours or until a toothpick inserted into the center comes out with only a few moist crumbs. Let cake cool on cookie rack for 15 minutes. Remove from the pan and let cool completely on the rack, approx. 2 hours.

To prepare Glaze: