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Cozy Brown Butter Pumpkin Bundt Cake with Maple Glaze

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A moist and flavorful pumpkin bundt cake made with nutty brown butter and topped with a silky maple glaze. Perfect for cozy evenings and holiday gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup (120ml) buttermilk
  • For the Maple Glaze:
  • 1½ cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Brown the butter: Cut the butter into pieces and add to a light-colored saucepan over medium heat. Stir frequently with a rubber spatula. The butter will melt, foam, and then start to crackle. After about 5-7 minutes, brown specks will form at the bottom and the butter will smell nutty. As soon as it turns a deep amber color, remove from heat and pour into a heat-safe bowl to stop cooking. Let cool for 10-15 minutes.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with non-stick spray or butter and flour, making sure to get into all crevices.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. Cream butter and sugars: In another large bowl, combine cooled brown butter, granulated sugar, and brown sugar. Beat with a hand mixer on medium speed for 2-3 minutes until light and fluffy (mixture will look like wet sand).
  5. Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Batter may look slightly grainy.
  6. Add pumpkin: Mix in pumpkin puree until fully combined.
  7. Alternate dry and wet: With mixer on low speed, add about one-third of the dry ingredients, then half the buttermilk. Repeat, ending with dry ingredients. Mix just until combined. Use a spatula to scrape down sides and fold batter a few times.
  8. Pour and bake: Pour batter into prepared bundt pan and spread evenly. Tap pan on counter a few times to release air bubbles. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Top should be golden brown and spring back when lightly touched.
  9. Cool: Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and let cool completely, about 1 hour.
  10. Make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, vanilla, and 1 tablespoon milk. Add more milk, a teaspoon at a time, until glaze is thick but pourable (coats the back of a spoon).
  11. Glaze and serve: Drizzle glaze over cooled cake. Let set for 10-15 minutes before slicing.

Notes

Don’t rush the brown butter; watch for the nutty aroma and amber color. Room temperature ingredients help prevent the batter from seizing. Grease the pan thoroughly to prevent sticking. Check for doneness at 45 minutes. Let cake cool completely before glazing. The cake can be stored at room temperature for up to 3 days or frozen (unglazed) for up to 3 months.

Nutrition

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

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