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Cozy Spiced Pumpkin Bundt Cake with Easy Maple Glaze

spiced pumpkin bundt cake - featured image
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A warm, spiced pumpkin bundt cake topped with a silky maple glaze, perfect for cozy autumn gatherings and simple celebrations.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240ml) vegetable oil
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (360ml) pumpkin puree (fresh or canned)
  • ½ cup (120ml) buttermilk (or whole milk with 1 tablespoon lemon juice)
  • For the Maple Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 2–3 tablespoons milk or cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with softened butter and dust with flour, tapping out the excess. Set aside.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
  3. In another bowl, beat the granulated sugar, brown sugar, and vegetable oil together until smooth and well blended, about 2 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Fold in the pumpkin puree until just combined. Alternate adding the dry ingredient mixture and buttermilk in three additions, starting and ending with the dry ingredients. Fold gently to avoid overmixing.
  5. Pour the batter into the prepared bundt pan. Smooth the top and tap the pan lightly on the counter to release air bubbles.
  6. Bake for 50-60 minutes. Test doneness with a toothpick inserted into the thickest part; it should come out clean or with a few moist crumbs. Tent with foil if browning too fast.
  7. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  8. Whisk together powdered sugar, maple syrup, milk, and vanilla extract in a small bowl until smooth. Adjust milk for desired consistency.
  9. Drizzle the glaze over the cooled cake and let set for at least 30 minutes before slicing.

Notes

Do not overmix the batter to avoid a tough crumb. Use room temperature eggs for better texture. Grease and flour the bundt pan thoroughly to prevent sticking. Start checking cake doneness at 50 minutes. Let the cake cool completely before glazing to prevent the glaze from melting.

Nutrition

Keywords: pumpkin bundt cake, spiced pumpkin cake, maple glaze, autumn dessert, cozy cake, fall baking, pumpkin dessert

Find it online: https://junomeals.com/cozy-spiced-pumpkin-bundt-cake-recipe-with-easy-maple-glaze-tutorial/