For a Chocolate Ganache Swirl and Glaze, prepare the ganache first:

• Place chopped chocolate in a medium heat-proof bowl or measuring cup
• Place the cream or coconut cream in a small saucepan and heat over medium until just simmering
• Remove from heat and pour over the chocolate pieces and allow to sit to melt the chocolate
• Stir gently until smooth, it will take a few minutes, but it will become like thick pudding.  You will have about 1 & 1/2 cups of ganache
• Set aside about half of the ganache to thicken for the glaze.  I recommend placing it in a measuring cup so it is easily poured over top (you can also refrigerate it at this point if using later)
• The ganache for the bundt chocolate swirl should sit for about 30 minutes to let it set to a gravy-like consistency
  • Incorporate this ganache into the pumpkin bundt as indicated below, in step 7

Prepare Pumpkin Bundt:

1. Grease a 10-inch Bundt pan well using spray or vegetable shortening and preheat your oven to 350F.  I used my low-FODMAP Magical Cake Pan Release Paste
2. Whisk all the dry ingredients together in a medium bowl (LF flour, baking powder, spices, baking soda, xanthan gum if using, and salt)
3. Beat eggs using a stand mixer with the flat paddle until light and frothy
4. Add sugar, a little at time until yellow and thickened
5. Turn mixer to low and pour in oil, then the canned pumpkin, and vanilla extract
6. Once combined, slowly add the flour mixture, do not overbeat
7. If using the chocolate ganache, then pour about 1/3 of the cake batter into the pan (it will be a little thicker than pancake batter), spread with a spatula, and drizzle with half the ganache that you set aside for the cake (you will have a separate portion for the glaze) 
8. Gently swirl with a cake tester, skewer, or toothpick
9. Pour another 1/3 of the cake batter and then the rest of the ganache, then cover with the cake batter
10. Swirl again gently
11. If you are skipping the chocolate swirl, then place the batter in your prepared pan and smooth the top
12. Bake for 50-60 minutes, until a tester is clean in the center, ovens vary, yours may need less or more time
13. Allow to cool for 20 minutes in the pan, then gently invert on a wire rack to  complete cooling
14. Once completely cool, place on platter and carefully drizzle the chocolate ganache over top, moving from the inner to outer edges.  If necessary, warm ganache slightly to loosen.  You may have a little extra, depending on how thick you like your glaze*
15. Serve immediately, or store covered well at room temperature for 2 days, or fridge for 5 days