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Easy Brown Butter Pumpkin Bundt Cake with Maple Glaze

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This moist and tender pumpkin bundt cake features nutty brown butter and a glossy maple glaze. It’s a showstopper dessert perfect for fall gatherings, yet surprisingly simple to make.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 ¾ cups (350g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 4 large eggs, room temperature
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (120ml) buttermilk, room temperature
  • ¼ cup (60ml) pure maple syrup
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tablespoons (30g) unsalted butter, melted
  • 1–2 tablespoons milk
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in lower third of oven.
  2. Brown the butter: Place 1 cup unsalted butter in a microwave-safe bowl. Microwave in 30-second bursts, swirling between intervals, until deep golden brown and nutty (about 2-3 minutes). Pour into a separate bowl to stop cooking; let cool slightly.
  3. Prepare bundt pan: Brush inside of a 10-12 cup bundt pan thoroughly with melted butter or baking spray, then dust with flour, tapping out excess.
  4. Whisk dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  5. Mix wet ingredients: In a stand mixer with paddle attachment (or large bowl with hand mixer), beat browned butter, granulated sugar, and brown sugar on medium speed until well combined, about 2 minutes.
  6. Add eggs one at a time, beating on low until just incorporated. Scrape down bowl after second egg. Add vanilla and mix briefly.
  7. Add pumpkin puree and mix on low until combined (batter may look curdled).
  8. Alternate adding dry ingredients and buttermilk: With mixer on low, add one-third of flour mixture, mix until just a few streaks remain. Add half the buttermilk, mix briefly. Repeat with another third of flour, remaining buttermilk, then last of flour. Stop mixing as soon as flour disappears.
  9. Fold batter gently with a rubber spatula from bottom up to ensure even mixing. Batter should be thick, smooth, and slightly glossy.
  10. Pour batter into prepared pan, spread evenly. Tap pan on counter a few times to release air bubbles.
  11. Bake for 50-60 minutes, until a wooden skewer inserted near center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  12. Cool cake in pan on a wire rack for exactly 15 minutes. Invert onto rack and lift pan off gently. Let cool completely, about 1-2 hours, before glazing.
  13. Make maple glaze: Whisk together maple syrup, sifted powdered sugar, melted butter, and pinch of salt. Add 1 tablespoon milk and whisk until smooth. Add more milk if too thick, more powdered sugar if too thin.
  14. Once cake is completely cool, place on serving plate. Drizzle glaze over top, letting it cascade down sides. Let set about 15 minutes before slicing.

Notes

Browning butter in the microwave works perfectly—watch closely to avoid burning. Do not skip the buttermilk; it ensures a tender crumb. Grease the bundt pan thoroughly to prevent sticking. Room temperature ingredients are important for a smooth batter. Start checking for doneness at 50 minutes. The cake can be made a day ahead; flavors improve overnight. Freeze unglazed cake for up to 3 months.

Nutrition

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

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