Maple Pumpkin Spice Bundt Recipe
Get ready to fall in love with the cozy aroma wafting from your kitchen when you bake a Maple Pumpkin Spice Bundt! This show-stopping cake combines warm pumpkin, aromatic spices, and a sweet maple glaze that drips down every golden ridge. It’s just the right mix of nostalgia and autumnal flair—perfect for holiday gatherings, dinner parties, or savoring with your morning coffee. Whether you’re a bundt cake newbie or a seasoned baker, this Maple Pumpkin Spice Bundt is as easy to whip up as it is delightful to eat, with a soft crumb and flavors that practically sing of fall.
Ingredients You’ll Need
The magic of this Maple Pumpkin Spice Bundt starts with pantry staples and a few special touches. Each ingredient plays a crucial part, contributing moistness, color, spice, or that heavenly maple flavor to the final dessert.
- All purpose flour: The foundation of a tender crumb—measure carefully for the perfect texture.
- Baking soda & baking powder: These leaveners work together to ensure the cake rises beautifully and stays light.
- Salt: Just a touch brings out the flavor of the spices and balances the sweetness.
- Cinnamon, nutmeg, and ginger: Classic pumpkin pie spices that infuse the cake with warm, autumnal depth.
- Vegetable oil: Keeps the crumb ultra-moist, letting the delicate pumpkin and maple flavors shine through.
- Eggs: Bind everything together while adding richness and stability to the batter.
- Light brown sugar: Adds a hint of molasses flavor for a really cozy sweetness.
- Granulated sugar: Provides clean, balanced sweetness and helps with cake structure.
- Pumpkin puree: The star ingredient! It gives this bundt cake gorgeous color and soft texture—make sure to use pure pumpkin, not pumpkin pie filling.
- Powdered sugar: The main base for a silky glaze that sets up beautifully on the cake.
- Maple syrup: Real maple syrup makes all the difference, lending natural sweetness and that unmistakable autumn flavor.
- Vanilla extract: Rounds out the glaze and highlights every spice in the cake.
- Milk: Just a teaspoon to get your glaze to the perfect pourable consistency.
How to Make Maple Pumpkin Spice Bundt
Step 1: Prep Your Pan and Oven
Preheat your oven to 350 degrees Fahrenheit and coat a 10-inch bundt pan generously with cooking spray. This is crucial because you want every ridge of your Maple Pumpkin Spice Bundt to come out clean, so don’t hold back on the spray! Set your pan aside while you gather and measure your ingredients.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger. This simple step ensures your spices are distributed evenly and you get bursts of flavor in every single bite. Plus, whisking helps prevent any pesky lumps.
Step 3: Combine Wet Ingredients
Grab a large mixing bowl and whisk together the vegetable oil, eggs (at room temperature), both sugars, and the pumpkin puree. Whisk until everything is completely smooth and the mixture glows a beautiful pumpkin orange—at this point, your kitchen will already start to smell like fall!
Step 4: Bring It All Together
Gradually fold the dry mixture into your wet ingredients. Mix gently, just until you see the flour disappear—overmixing leads to tough cake, which nobody wants. Scrape down the sides and bottom of the bowl to ensure everything is incorporated and your Maple Pumpkin Spice Bundt batter is uniform and lush.
Step 5: Bake to Perfection
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Slide it onto the center rack and bake for 40–55 minutes. You’ll know it’s done when a toothpick inserted in the thickest part comes out with just a few moist crumbs, and the top springs back when gently pressed. The kitchen will smell irresistible—try not to dive in just yet!
Step 6: Cool and Release the Cake
Let the bundt cake rest in its pan for at least 40 minutes (but no more than 2 hours). Run a knife around both the outer edge and the middle tube to loosen it, then invert onto a plate or wire rack. If stubborn, repeat the knife and tapping process until the cake releases. Wait until it’s completely cool before glazing.
Step 7: Make the Maple Glaze
In a medium bowl, stir together powdered sugar, maple syrup, milk, and vanilla. Aim for a glaze that drips slowly and smoothly from your spoon—like honey. If it’s too thick, add a touch more milk; if too thin, sift in extra powdered sugar. Stir in the cinnamon for added warmth and flavor.
Step 8: Glaze and Finish
Pour or drizzle the glossy maple glaze over your cooled Maple Pumpkin Spice Bundt, letting it cascade down the sides. For best results, let the glaze set for 10–20 minutes before slicing and serving. The cake stays beautifully moist and full of flavor, even on day two!
How to Serve Maple Pumpkin Spice Bundt
Garnishes
Give your Maple Pumpkin Spice Bundt a final flourish with a few simple garnishes. Try a sprinkle of toasted chopped pecans or walnuts for crunch, a dusting of powdered sugar for snowy appeal, or even a swirl of whipped cream. If you want a little sparkle, edible gold leaf or a few maple sugar crystals look stunning.
Side Dishes
This cake is delicious on its own, but it shines with a dollop of vanilla ice cream or freshly whipped cream on the side. For an autumn brunch, serve it with a strong cup of coffee, chai latte, or hot apple cider. You can even slice and toast leftover pieces for an indulgent breakfast treat!
Creative Ways to Present
Host a fall gathering and use your Maple Pumpkin Spice Bundt as a centerpiece on a rustic cake stand. Try individual mini bundts for each guest, or slice and nestle pieces into cupcake liners for grab-and-go ease. For extra flair, decorate with tiny pumpkins, colorful leaves, or cinnamon sticks alongside the cake plate.
Make Ahead and Storage
Storing Leftovers
To keep your Maple Pumpkin Spice Bundt fresh and tender, wrap it tightly in cling wrap or store in an airtight container at room temperature for up to 4 days. The flavors actually deepen overnight, and the cake stays super moist thanks to the pumpkin and oil.
Freezing
If you’d like to make your cake in advance, you can freeze the whole bundt or individual slices—glazed or unglazed. Wrap the cake pieces tightly in cling wrap, then again in foil, and store in a zip-top freezer bag for up to 3 months. When ready to serve, thaw overnight at room temperature for best results.
Reheating
For that just-baked warmth, pop a slice of Maple Pumpkin Spice Bundt in the microwave for about 10–15 seconds. If serving a whole cake, you can gently reheat it in a low oven (about 300 degrees Fahrenheit) for 10–15 minutes, covered loosely with foil to prevent drying out.
FAQs
Can I use homemade pumpkin puree?
Absolutely! Just be sure your homemade pumpkin puree is well-drained and not too watery, as excess moisture can affect the cake’s texture. Homemade puree gives this Maple Pumpkin Spice Bundt an even richer, earthier flavor.
What kind of maple syrup is best?
Use pure, real maple syrup—not “pancake syrup”—for the glaze. Grade A or Grade B syrup both work, but Grade B has a deeper, more robust flavor that shines in this Maple Pumpkin Spice Bundt.
Can this recipe be made gluten-free?
Yes, you can substitute a cup-for-cup gluten-free flour blend for the all purpose flour. Be sure your blend contains xanthan gum to help mimic regular flour’s structure. Keep an eye on the texture, as some gluten-free blends may need a touch of extra moisture.
What if I don’t have a bundt pan?
You can make this batter as a loaf or in a tube cake pan—just adjust the baking time as needed and test with a toothpick to ensure doneness. The signature shape of the Maple Pumpkin Spice Bundt is classic, but the flavor shines in any form!
Is the glaze necessary?
While the maple glaze adds sweetness and flair, this cake is moist and delicious even plain. If you’re after a lighter finish, try a simple dusting of powdered sugar. For true autumn flavor, though, I highly recommend the full maple glaze experience.
Final Thoughts
I can’t wait for you to try this Maple Pumpkin Spice Bundt and share it with the people you love! With its blend of cozy pumpkin, warming spices, and sticky-sweet maple, it’s sure to become a new fall favorite. Don’t be surprised if you find yourself baking it on repeat—happy baking!
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Maple Pumpkin Spice Bundt Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 10-inch bundt cake 1x
- Diet: Vegetarian
Description
This Maple Pumpkin Spice Bundt Cake is a delightful fall dessert that combines the warm flavors of pumpkin, cinnamon, nutmeg, and ginger, topped with a sweet maple glaze.
Ingredients
For the Pumpkin Bundt Cake
- 2 3/4 cups (385g) all-purpose flour
- 1 1/2 teaspoons (9g) baking soda
- 1/2 teaspoon (2g) baking powder
- 1/2 teaspoon (4g) salt
- 2 teaspoons (5g) cinnamon
- 1/2 teaspoon (2g) nutmeg
- 1/2 teaspoon (2g) ground ginger
- 1 cup (200g) vegetable oil
- 3 large eggs (150g), room temperature
- 1 cup (230g) light brown sugar, packed
- 1 cup (210g) granulated sugar
- 1 can (425g) pumpkin puree
For the Maple Glaze
- 2 cups (240g) powdered sugar
- 1/2 teaspoon (2g) cinnamon
- 1 teaspoon (4g) vanilla extract
- 1 teaspoon (4g) milk
- 1/4 cup (80g) maple syrup
Instructions
- For the Pumpkin Bundt Cake Preheat oven to 350 degrees Fahrenheit. Grease a 10-inch bundt pan. In a bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. In another bowl, whisk oil, eggs, brown sugar, granulated sugar, and pumpkin puree. Combine wet and dry ingredients. Bake for 40-55 minutes. Cool in pan.
- For the Glaze and Decoration Mix powdered sugar, maple syrup, milk, and vanilla in a bowl. Adjust consistency with sugar or milk. Add cinnamon. Drizzle over cooled cake.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust spice levels to suit your taste preferences.
- Store leftovers in an airtight container at room temperature or freeze for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin, Bundt Cake, Maple, Fall Dessert, Pumpkin Spice
