Ingredients
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 can (15 oz) pure pumpkin puree
1 cup granulated sugar
1 cup light brown sugar, packed
1 cup vegetable oil
4 large eggs, room temperature
1 tsp vanilla extract
For Glaze: 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp maple extract
Instructions
Step 1: Preheat your oven to 350°F (175°C) and generously grease and flour a 10-12 cup bundt pan, ensuring every detail is covered.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
Step 3: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
Step 4: Add the eggs one at a time to the wet mixture, whisking well after each addition, then stir in the vanilla extract.
Step 5: Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.
Step 6: Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Step 7: Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Once cool, whisk the glaze ingredients and drizzle over the top.
Notes
Always use pure pumpkin puree, not pie filling. Ensure eggs are at room temperature for the best emulsion.
- Prep Time: PT20M
- Cook Time: PT55M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 32g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: pumpkin spice bundt cake, fall dessert, pumpkin cake, moist bundt cake, autumn baking
