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Cozy Brown Butter Pumpkin Bundt Cake with Maple Glaze

brown butter pumpkin bundt cake - featured image
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This moist and tender pumpkin bundt cake features nutty brown butter and warm spices, topped with a sweet maple glaze. It’s a soul-soothing fall dessert that’s easy to make and perfect for gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups (15 oz can) pumpkin puree (not pumpkin pie filling)
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • ½ cup (120ml) buttermilk, room temperature
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 teaspoons vanilla extract
  • For the Maple Glaze:
  • 1 ½ cups (180g) powdered sugar
  • 3 tablespoons pure maple syrup
  • 2–3 tablespoons milk
  • Pinch of salt

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir occasionally until melted, foamy, and golden brown specks appear (about 5-7 minutes). Immediately remove from heat and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup Bundt pan generously with butter or non-stick spray, then dust with flour, tapping out excess.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  4. Mix wet ingredients: In another large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla and pumpkin puree until smooth.
  5. Combine wet and dry: Add half the dry ingredients to the wet mixture and stir gently until just combined. Add buttermilk and stir. Add remaining dry ingredients and fold until no streaks of flour remain. Do not overmix.
  6. Fill the pan: Spoon batter into prepared Bundt pan, spreading evenly. Tap pan gently on counter to release air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 15 minutes, then invert onto rack and cool completely (at least 1 hour).
  8. Make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, and 2 tablespoons milk. Add more milk, 1 teaspoon at a time, until thick but pourable. Stir in a pinch of salt.
  9. Drizzle glaze over cooled cake, letting it cascade down the sides. Let set for 10-15 minutes before slicing.

Notes

Don’t rush the brown butter; watch closely to avoid burning. Use room temperature ingredients for best results. Grease the Bundt pan thoroughly to prevent sticking. Let cake cool completely before glazing. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and buttermilk substitute. Store in an airtight container at room temperature for up to 3 days, or freeze unglazed for up to 3 months.

Nutrition

Keywords: pumpkin bundt cake, brown butter, maple glaze, fall dessert, Thanksgiving, easy pumpkin cake

Find it online: https://willarecipes.com/cozy-brown-butter-pumpkin-bundt-cake-with-maple-glaze/