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Cozy Brown Butter Pumpkin Bundt Cake Recipe with Easy Maple Glaze

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A moist and tender pumpkin bundt cake with a rich, nutty flavor from brown butter, finished with a simple maple glaze. Perfect for cozy fall occasions and easy to make with pantry staples.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) granulated sugar
  • 1/2 cup packed (110g) brown sugar
  • 3 large eggs, room temperature
  • 1 cup (240g) pure pumpkin puree (not pumpkin pie filling)
  • 2 1/2 cups (312g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves (optional)
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk (or milk + 1 tsp lemon juice)
  • For the Maple Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Brown the butter in a medium saucepan over medium heat, stirring frequently until it turns golden amber and smells nutty, about 5-7 minutes. Remove from heat and let cool for 10 minutes until warm but not hot.
  2. Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with butter and dust with flour or use baking spray with flour.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In another large bowl, combine cooled browned butter with granulated sugar and brown sugar. Mix with an electric mixer or whisk vigorously until slightly fluffy, about 2 minutes.
  5. Beat in eggs one at a time, mixing well after each addition. Add pumpkin puree and vanilla extract, mixing until smooth.
  6. Add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry ingredients. Fold gently with a rubber spatula after each addition until just combined.
  7. Pour batter into prepared bundt pan and smooth the top. Tap pan on counter to release air bubbles.
  8. Bake for 50-60 minutes, checking doneness at 50 minutes with a toothpick. If browning too fast, tent with foil after 40 minutes.
  9. Cool cake in pan on wire rack for 15-20 minutes, then invert onto rack to cool completely.
  10. Whisk powdered sugar, maple syrup, milk or cream, and vanilla extract until smooth for glaze. Adjust milk for desired consistency.
  11. Drizzle glaze over cooled cake and let set for 10-15 minutes before slicing and serving.

Notes

If batter is too thick, add an extra tablespoon of buttermilk to loosen. Do not glaze while cake is warm to prevent glaze from melting and running off. Tent cake with foil if browning too quickly. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, use coconut oil and almond milk with lemon juice. Variations include adding espresso powder, nuts, or cream cheese glaze.

Nutrition

Keywords: pumpkin bundt cake, brown butter cake, maple glaze, fall dessert, cozy pumpkin cake, easy pumpkin recipe, autumn baking

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