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Best Brown Butter Pumpkin Bundt Cake with Maple Glaze

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This isn’t just another pumpkin cake. The brown butter adds a toasty richness that plain butter just can’t match, and the maple glaze is not too sweet—just enough to complement the pumpkin without overpowering it. It’s the cake that turns a simple gathering into a memorable occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups (15 oz can) pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs, room temperature
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk, room temperature
  • For the Maple Glaze:
  • 1 ½ cups powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 2–3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Brown the Butter: Place 1 cup of butter in a light-colored skillet or saucepan over medium heat. Stir occasionally as it melts. It’ll start to foam and then turn golden. Watch for brown specks forming at the bottom—that’s the milk solids toasting. Once it smells nutty and is a deep amber color (about 5-7 minutes), remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking. Let it cool for 10-15 minutes.
  2. Preheat and Prep the Pan: Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly. Use a pastry brush to coat every nook and cranny with softened butter, then dust with flour. Tap out the excess.
  3. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  4. Combine the Wet Ingredients: In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the cooled brown butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Add the Pumpkin and Buttermilk: With the mixer on low, add the pumpkin puree and buttermilk. Mix until just combined. The batter might look a little curdled—that’s normal.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix. Use a rubber spatula to give the batter a final fold from the bottom up, ensuring everything is incorporated.
  7. Bake the Cake: Pour the batter into the prepared bundt pan and spread it evenly. Tap the pan on the counter a few times to release air bubbles. 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 and spring back when lightly touched.
  8. Cool in the Pan: Place the pan on a cooling rack and let it cool for 15-20 minutes. After 20 minutes, invert the pan onto the rack and gently lift it off. Let the cake cool completely before glazing.
  9. Make the Maple Glaze: While the cake cools, whisk together the powdered sugar, maple syrup, vanilla, and 2 tablespoons of milk or cream. Add more liquid, one teaspoon at a time, until you reach a pourable but thick consistency. It should fall off the whisk in a thick ribbon.
  10. Glaze the Cake: Once the cake is completely cool, place it on a serving plate. Pour the glaze over the top, letting it drip down the sides. Let the glaze set for about 15 minutes before slicing.

Notes

Watch the butter closely when browning—it can go from perfect to burnt in seconds. Room temperature ingredients matter for a lighter cake. Don’t overmix the batter once flour is added. Grease the pan thoroughly for a clean release. The cake actually tastes better on day two as flavors meld. Freeze unglazed cake for up to 3 months.

Nutrition

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

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