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Easy One-Bowl Pumpkin Spice Bundt Cake Recipe with Maple Glaze

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A cozy, flavorful pumpkin spice bundt cake made in one bowl with minimal cleanup, topped with a rich maple brown butter glaze. Perfect for fall gatherings and busy bakers seeking comfort without fuss.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup (200g) packed light brown sugar
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (115g) unsalted butter
  • ⅓ cup (80ml) pure maple syrup (Grade A)
  • 1 cup (120g) powdered sugar, sifted
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and generously grease your bundt pan with butter or non-stick spray. Dust lightly with flour to prevent sticking, tapping out any excess.
  2. In your large mixing bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisk to evenly distribute the spices and leaveners.
  3. Add brown sugar to the dry mix and stir gently with a whisk or spatula.
  4. In a separate small bowl or measuring cup, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract.
  5. Pour the wet ingredients into the dry mixture and stir with a rubber spatula or wooden spoon just until combined. Do not overmix; a few lumps are okay.
  6. Transfer the batter to the prepared bundt pan and smooth the top.
  7. Bake for 45-50 minutes. Check at 45 minutes by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done.
  8. While the cake bakes, prepare the maple brown butter glaze: In a small saucepan over medium heat, melt the butter. Stir constantly until it foams and turns golden brown with a nutty aroma. Remove from heat.
  9. Stir in the maple syrup and salt, then gradually whisk in the sifted powdered sugar until smooth. Add a teaspoon of water if the glaze is too thick.
  10. Allow the cake to cool in the pan for about 15 minutes, then invert onto a cooling rack placed over a baking sheet. Let cool another 20 minutes until warm but not hot.
  11. Drizzle the maple brown butter glaze generously over the cooled cake. Let the glaze set for about 10 minutes before slicing.

Notes

Use room temperature eggs for smooth batter. Watch butter carefully when browning to avoid burning. If cake edges brown too quickly, tent with foil after 40 minutes. For gluten-free, substitute flour with 1-to-1 gluten-free blend. For vegan, use flax eggs and dairy-free butter. Cake can be stored wrapped at room temperature for 2 days or refrigerated for 5 days. Freeze un-glazed for up to 3 months.

Nutrition

Keywords: pumpkin spice cake, bundt cake, maple glaze, fall dessert, easy pumpkin recipe, one-bowl cake, autumn baking

Find it online: https://grubella.com/easy-one-bowl-pumpkin-spice-bundt-cake-recipe-with-maple-glaze/