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Best Brown Butter Pumpkin Bundt Cake with Maple Glaze

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This brown butter pumpkin bundt cake with maple glaze is incredibly moist and flavorful, featuring a nutty depth from browned butter and a sticky-sweet maple glaze. It’s a crowd-pleaser that converts even pumpkin skeptics.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups (350g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 4 large eggs, room temperature
  • 1 can (15 oz) pumpkin puree
  • ½ cup (120ml) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) 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
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 2–3 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Brown the butter: Cut the butter into pieces and add to a light-colored saucepan over medium heat. Stir constantly until the butter melts, foams, and turns a deep amber color with golden-brown specks. Remove from heat and pour into a heatproof bowl. Let cool for about 15 minutes.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with shortening and dust with flour.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  4. Cream sugars and butter: In a large mixing bowl, combine cooled browned butter with granulated sugar and brown sugar. Beat on medium speed for 2-3 minutes until lighter and slightly fluffy.
  5. Add eggs one at a time: Add eggs one at a time, beating on medium speed after each addition until fully incorporated. Batter should be smooth and glossy.
  6. Add pumpkin and vanilla: Pour in pumpkin puree and vanilla extract. Beat on low speed until combined. Batter may look curdled; that’s normal.
  7. Alternate dry ingredients and buttermilk: With mixer on low, add one-third of flour mixture, mix until just combined. Add half of buttermilk, mix briefly. Repeat with remaining flour and buttermilk, ending with flour. Stop mixing as soon as flour disappears.
  8. Finish mixing by hand: Use a rubber spatula to fold batter a few times, scraping bottom of bowl to ensure everything is incorporated.
  9. Pour into pan: Spoon batter into prepared bundt pan and spread evenly. Tap pan firmly on counter a few times to release air bubbles.
  10. Bake: Bake for 50-60 minutes. Start checking at 50 minutes by inserting a long skewer into center; if it comes out clean or with a few moist crumbs, it’s done. Top should be deep golden brown.
  11. Cool in pan: Place pan on a cooling rack and let cake cool in pan for exactly 15 minutes. Set a timer.
  12. Unmold cake: Place cooling rack upside down on top of pan, flip over, and lift pan off gently. Let cake cool completely on rack before glazing (1-2 hours).
  13. Make glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, and 2 tablespoons milk or cream. Add more liquid a teaspoon at a time until glaze is thick but pourable. Add a pinch of salt.
  14. Glaze cake: Place cooled cake on serving plate. Drizzle glaze over top, letting it drip down sides naturally. Let glaze set for about 15 minutes before slicing.

Notes

Don’t rush the brown butter; keep heat at medium and watch for color change. Room temperature ingredients are important for proper emulsification. Grease the bundt pan thoroughly to prevent sticking. Let cake cool in pan for exactly 15 minutes before unmolding. For best results, use a long skewer to test doneness.

Nutrition

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

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