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Easy Brown Butter Pumpkin Bundt Cake with Maple Glaze

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This easy brown butter pumpkin Bundt cake with maple glaze is the only pumpkin cake you’ll ever need. It’s moist, flavorful, and ridiculously easy to make, with a nutty depth from brown butter that even people who ‘don’t like pumpkin’ can’t resist.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 can (15 oz) pumpkin puree
  • 1 ¾ cups granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup buttermilk
  • 1 ½ cups powdered sugar
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Generously grease your Bundt pan with softened butter or baking spray, making sure to get into all the crevices. Dust with flour and tap out the excess.
  2. Brown the butter: Place the butter in a small saucepan over medium heat. Stir constantly with a rubber spatula or whisk. The butter will melt, then foam, then start to crackle. After about 4-5 minutes, you’ll see golden brown specks forming at the bottom and the butter will smell nutty. Immediately remove from heat and pour into a heatproof bowl to stop cooking. Let cool for 10 minutes.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  4. Combine the wet ingredients: In a medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and the cooled brown butter until smooth and well combined.
  5. Alternate adding dry and wet ingredients: Pour half of the wet mixture into the dry ingredients and gently fold with a rubber spatula until just combined. Add the buttermilk and fold again. Add the remaining wet mixture and fold until no streaks of flour remain. Be careful not to overmix.
  6. Pour the batter into the prepared pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with foil.
  8. Cool the cake in the pan for 15 minutes, then invert onto a cooling rack and let cool completely before glazing (at least 1 hour).
  9. Make the maple glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk or cream. Add more liquid 1 teaspoon at a time until you reach a pourable but thick consistency. Add a pinch of salt if desired.
  10. Place the cooled cake on a serving plate. Drizzle the glaze over the top, letting it drip down the sides naturally. Let the glaze set for about 15 minutes before slicing.

Notes

Don’t skip the brown butter step—it’s what makes this cake special. Watch it carefully as it can go from perfect to burnt in seconds. Room temperature ingredients matter; take eggs and buttermilk out 30 minutes before starting. Grease the Bundt pan thoroughly to prevent sticking. Check for doneness at 50 minutes. Let the cake cool completely before glazing to prevent the glaze from melting.

Nutrition

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

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