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Perfect Brown Butter Pumpkin Bundt Cake with Maple Glaze

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This brown butter pumpkin bundt cake with maple glaze is the ultimate fall dessert—moist, tender, and packed with nutty, spiced flavor. The brown butter adds a deep, toasty richness that pairs perfectly with the sweet maple glaze, making it an impressive yet easy cake for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs (room temperature)
  • 1 ½ cups pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup buttermilk (room temperature)
  • 1 ½ cups powdered sugar (sifted)
  • 3 tablespoons pure maple syrup
  • 2–3 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Brown the butter: In a light-colored saucepan over medium heat, melt the butter. Stir frequently with a rubber spatula. It will foam, then turn golden, then deepen to an amber color with little brown specks. This takes about 5-7 minutes. The moment you smell that nutty aroma, remove it from the heat immediately. Pour it into a heatproof bowl and let it cool for 10 minutes.
  2. Preheat and prep: Set your oven to 350°F (175°C). Grease your bundt pan thoroughly with baking spray, making sure to get into all the crevices.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  4. Cream butter and sugars: In a large bowl, combine the cooled brown butter with the granulated sugar and brown sugar. Beat with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  5. Add eggs and pumpkin: Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree and vanilla extract. The batter will look a little curdled at this point—that’s totally normal.
  6. Alternate dry and wet: With the mixer on low speed, add half the dry ingredients, then the buttermilk, then the remaining dry ingredients. Mix just until combined—overmixing will make the cake tough. Scrape down the bowl with a spatula to make sure everything is incorporated.
  7. Fill the pan: Pour the batter into the prepared bundt pan and spread it evenly. Tap the pan on the counter a few times to release any air bubbles.
  8. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  9. Cool in pan: Let the cake cool in the pan on a wire rack for exactly 15 minutes. Set a timer—cooling too long makes it stick.
  10. Release the cake: Place a cooling rack on top of the pan and carefully invert it. Lift the pan off gently. If any parts stick, use a small offset spatula to nudge them loose. Let the cake cool completely before glazing.
  11. Make the glaze: In a small bowl, whisk together the sifted powdered sugar, maple syrup, and 2 tablespoons of milk. Add more milk a teaspoon at a time until you reach a pourable consistency. The glaze should be thick but flow slowly off a spoon.
  12. Glaze the cake: Once the cake is completely cool, drizzle the maple glaze over the top. Let it set for 10 minutes before slicing. The glaze will form a beautiful, slightly crackly shell.

Notes

Don’t rush the brown butter—medium heat is key. Room temperature ingredients matter for a smooth batter. Grease the bundt pan thoroughly to prevent sticking. Cool the cake in the pan for exactly 15 minutes before inverting. Glaze only when the cake is completely cool. This cake tastes even better on day two as the flavors meld.

Nutrition

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

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