In a medium bowl, whisk together the oil, sugar, brown sugar, eggs, and pumpkin. Stir in the starter and vanilla.
In a small bowl, whisk together the flour, salt, spices, baking powder, and baking soda. Stir the dry ingredients into the wet until evenly combined. Stir in the chocolate chunks.
Transfer the batter to the prepared pan, no more than ⅔ full. Use the remainder to make a small loaf in a mini loaf pan, if desired. Bake the bundt cake for 40 to 50 minutes (the small loaf will take 20 to 25 minutes), until a cake tester inserted in the center comes out clean.
Remove the cake from the oven and cool it in the pan on a rack for 15 minutes before turning it out of the pan back onto the rack. Allow the cake to finish cooling completely.
For the glaze: sift the powdered sugar into a small bowl (this helps prevent lumps in the finished glaze). Add the cinnamon, nutmeg, and cloves and whisk until combined. Add 1 Tbsp of milk, stir to combine. Adjust the consistency by adding 1 tsp of milk or more sifted powdered sugar as needed.
Drizzle the glaze onto the cake. Allow the glaze to set before serving.
Serve the pumpkin cake with lightly sweetened sweet cream (if desired) and enjoy!
Store the cake at room temperature in a sealed container for several days; freeze for longer storage.
You could also use ginger or allspice for the cloves, nutmeg, and/or cardamom. Or, just use two teaspoons of Pumpkin Pie Spice instead of all the spices. Your call.Don’t overfill the bundt pan, just fill it ⅔ full and make a mini bread with remainder. Just to be on the safe side, you can place the bundt pan on quarter sheet baking pan to catch overflows while baking.If you do use all the batter in the bundt pan, you might need to level the cake before flipping it over (the benefit is that you get to enjoy the trimmings!). If you'd prefer to make a Pumpkin Bread, use a 9- x 5-inch standard loaf pan and bake for 60 to 65 minutes, or four Mini Pumpkin Breads in a mini loaf pan, baking for 20 to 25 minutes. You can also double the recipe and bake it in a full-sized 10-12 cup bundt pan or 2 standard loaf pans (and you use the entire can of pumpkin purée), and bake for 60 to 70 minutes.For a more robust flavor similar to Pumpkin Gingerbread, substitute ¼ cup (3 oz, 85g) molasses for the brown sugar and add ½ teaspoon ginger. Maybe add some candied gingerbread for good measure!You can substitute ½ cup (2 oz, 57 g) chopped walnuts and ½ cup (3 oz, 85g) raisins (or other dried fruit), packed instead of the chocolate chunks (but really, why?)