Grate the already peeled and cleaned pumpkin.

In a bowl, crack the eggs, add the sugar and whisk with electric beaters.

Without stopping whisking, add the seed oil and then the corn starch.

Add the flour in a couple of additions and incorporate it into the rest.

Add the baking powder and whisk again to distribute it evenly through the batter.

Incorporate the grated pumpkin, mixing with a spatula using upward strokes from the bottom.

Pour the chocolate chips into the bowl and give a few final stirs until the batter is smooth.

Transfer the batter into a 24 cm diameter bundt tin, well greased and floured.

Bake in a preheated fan oven at 190°C for 40-45 minutes.

Remove the bundt cake from the oven and let it cool slightly.

Unmold it, place it on a serving plate and slice it to serve.