Description

An ultra-moist pumpkin Bundt cake with a sophisticated maple glaze. This one-bowl recipe is make-ahead friendly, tender, and perfect for holiday gatherings or everyday baking.

Ingredients

Scale

3 cups (375g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (100g) dark brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
15 oz (425g) 100% pure pumpkin puree
1 cup (240ml) buttermilk, room temperature
1/2 cup (120ml) real maple syrup (for glaze)
1 1/2 cups (180g) powdered sugar, sifted (for glaze)
2–3 tablespoons heavy cream (for glaze)
Pinch of salt (for glaze)
Optional: Toasted pecans or walnuts for garnish

Instructions

Preheat oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan, ensuring all crevices are coated.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Add dry ingredients to the butter mixture in three parts, alternating with buttermilk in two parts. Start and end with dry ingredients. Mix on low speed until just combined.
Gently fold in pumpkin puree using a spatula until incorporated.
Pour batter into prepared pan and smooth top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
While cake cools, whisk maple syrup, powdered sugar, cream, and salt until smooth.
Drizzle glaze over completely cooled cake and let set for 15 minutes before slicing.

Notes

Ensure all ingredients (butter, eggs, buttermilk) are at room temperature for best emulsification. Do not overmix the batter to avoid a dense cake. Use 100% pure pumpkin puree, not pumpkin pie filling. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and almond milk. For vegan, replace eggs with flax eggs.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 35
Sodium: 280
Fat: 16
Saturated Fat: 8
Carbohydrates: 55
Fiber: 2
Protein: 5

Keywords: pumpkin bundt cake, holiday dessert, maple glaze, fall baking, easy pumpkin recipe, make ahead dessert