Go Back

Pumpkin Chocolate Chip Bundt Cake THM-S

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings 12


  • Cake:
  • 1 cup almond flour
  • 1 cup THM Baking Blend
  • 3/4 cup THM Peanut Flour
  • 1/3 cup Brown Sugar Sweetener Mix
  • 3 tablespoons THM Whey Protein Powder
  • 1 ½ tablespoons baking powder
  • 1 1/2 tablespoons cinnamon
  • ½ teaspoon salt
  • 2 cups pumpkin puree
  • 5 eggs room temperature
  • 1/3 cup butter softened
  • ¼ cup almond milk
  • 1 teaspoon THM Vanilla
  • 1/2 teaspoon THM Maple Flavoring
  • 1/3 cup Bake Believe Dark Chocolate Chips
  • Brown Butter Frosting:
  • 2 tablespoons butter
  • 3 ounces cream cheese
  • 1/4 cup cream
  • 1/4 cup Brown Sugar Sweetener Mix
  • 1/2 teaspoon THM Maple Extract
  • 1 tablespoon Bake Believe Dark Chocolate Chips


  1. For Cake: Preheat oven to 350 degrees F. Combine almond flour, Baking Blend, Peanut Flour, Brown Sugar Sweetener Mix, protein powder, baking powder, cinnamon, and salt together. Set aside. In a separate bowl, blend together pumpkin, eggs, butter, almond milk, vanilla, and Maple Extract until smooth. Combine wet ingredients with dry ingredients just until well combined. Fold in chocolate chips. Grease and flour (with Baking Mix) a Bundt Cake pan. Spoon pumpkin batter into pan. Bake for 45-50 minutes or until tester inserted comes out clean. Remove from oven. Cool 10 minutes. Remove from pan. Cool completely. For Frosting: place butter in a saucepan. Melt over medium heat. Continue cooking butter until it is golden brown. Watch carefully so it doesn't burn. Cool for 10 minutes. In mixing bowl combine butter and cream cheese. Whip until smooth. In a coffee grinder, powder Brown Sugar Sweetener Substitute. Add to mixer bowl along with cream and Maple Extract. Mix well. Spoon over cake. Garnish with chocolate chips. Serves 12.