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Easy Cozy Pumpkin Bundt Cake with Maple Glaze

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This incredibly moist and tender pumpkin bundt cake is spiced with cinnamon, nutmeg, ginger, and cloves, then topped with a tangy-sweet maple cream cheese glaze. It’s the perfect fall dessert for gatherings, holidays, or cozy weekends.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ½ cups (300 grams) granulated sugar
  • ½ cup (100 grams) brown sugar, packed
  • ½ cup (120 ml) vegetable oil (canola or avocado)
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 can (15 ounces or 425 grams) pumpkin purée (not pumpkin pie filling)
  • ½ cup (120 ml) buttermilk
  • 4 ounces (113 grams) cream cheese, softened
  • 2 tablespoons (28 grams) unsalted butter, softened
  • ¼ cup (60 ml) pure maple syrup
  • 1 cup (120 grams) powdered sugar, sifted if lumpy
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Generously grease your bundt pan with baking spray or butter and flour.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In another large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract and pumpkin purée until smooth.
  4. Add half the dry ingredients to the wet mixture and stir gently. Then add the buttermilk and stir. Finally, add the remaining dry ingredients and fold until just combined. Do not overmix.
  5. Pour the batter into the prepared bundt pan. Use a spatula to spread it evenly. Tap the pan on the counter a few times to release air bubbles.
  6. Bake for 45-55 minutes. Check at 45 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. The cake should also pull away slightly from the edges.
  7. Cool in the pan for 15 minutes. Then invert onto a cooling rack and let it cool completely.
  8. While the cake cools, make the glaze: In a medium bowl, beat the softened cream cheese and butter together until smooth. Add the maple syrup, vanilla extract, and pinch of salt, and mix until combined. Gradually add the powdered sugar, beating until smooth and creamy. If too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
  9. Once the cake is completely cool, drizzle the glaze over the top. Let it set for about 10 minutes before slicing.

Notes

Don’t overmix the batter. Use room temperature ingredients for best results. Grease the bundt pan thoroughly to prevent sticking. Let the cake cool completely before glazing. Use pure maple syrup for the glaze. The cake tastes even better on day two.

Nutrition

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

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