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Moist Pumpkin Bundt Cake with Easy Maple Glaze

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This Moist Pumpkin Bundt Cake with Maple Glaze is a cozy fall dessert that stays moist for days. Made with simple ingredients and a rich maple glaze, it’s perfect for Thanksgiving, brunch, or any autumn gathering.

Ingredients

Scale
  • 2 ¾ cups (330g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed brown sugar (dark preferred)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 ½ cups (340g) pumpkin purée (100% pumpkin, not pie filling)
  • ¾ cup (180ml) vegetable oil (or canola/avocado oil)
  • ½ cup (120ml) buttermilk, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter, melted
  • 1 to 2 tablespoons milk
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan thoroughly with butter or non-stick spray, then dust with flour.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  3. In a medium bowl, whisk together pumpkin purée, vegetable oil, buttermilk, eggs, and vanilla extract until smooth and glossy.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined; do not overmix. A few small lumps are fine.
  5. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  6. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Top should be golden and spring back when touched.
  7. Cool in pan on a wire rack for 15 minutes. Invert onto rack or serving plate and lift pan off gently. Cool completely, about 1 to 2 hours.
  8. For glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, melted butter, and a pinch of salt. Add milk 1 tablespoon at a time until thick but pourable.
  9. Place cooled cake on serving plate. Slowly pour glaze over top, letting it drip down sides. Let set for 10 to 15 minutes before slicing.

Notes

Room temperature ingredients blend better. Do not overmix batter. Grease bundt pan thoroughly to prevent sticking. Let cake cool in pan for exactly 15 minutes before inverting. For a dairy-free version, use almond milk with lemon juice and dairy-free butter. Cake can be frozen unglazed for up to 3 months.

Nutrition

Keywords: pumpkin bundt cake, maple glaze, fall dessert, pumpkin cake, moist bundt cake, easy pumpkin recipe

Find it online: https://grubella.com/moist-pumpkin-bundt-cake-with-easy-maple-glaze/