Pumpkin Pecan Bundt Cake with Brown butter maple glaze

4.67 from 6 votes

Pumpkin Pecan Bundt Cake with Brown butter maple glaze

This pumpkin pecan bundt cake with brown butter maple glaze is bursting with warm fall spices. It’s a great bake ahead dessert or breakfast year-round.

Prep Time10

Cook Time53

Total Time1 3

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: Servings

Calories: 473kcal

Author: Maureen Celestine

Equipment

bundt pan

Ingredients

Pumpkin Pecan Bundt Cake

2½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
2 teaspoons Ground Pumpkin pie spice ( see recipe note to make one at home)
½ cup unsalted cold butter (1 stick)
1½ cup coconut sugar (any granulated sugar is fine, I used 1 cup coconut sugar and ½ cup of swerve granulated white sugar)
2 large eggs
½ cup sour cream
1 cup pure pumpkin purée (NOT pumpkin mix)
½ cup milk (or nut flour)
1 teaspoon pure vanilla extract
1 cup crushed pecans

Brown butter maple glaze

¼ cup butter room temperature
⅓ cup pure maple syrup (NOT pancake syrup)
3 tablespoons milk
1½ cups sifted powdered sugar (optional)

Instructions

Pumpkin Pecan Bundt Cake

Preheat oven to 350°F. Grease and flour a 10 cup bundt cake pan or two 8 “ cake pans. Set aside.
In a bowl, whisk together all-purpose flour, baking soda, baking powder, and pumpkin spice. Set aside.
2½ cups all-purpose flour , ½ teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons Ground Pumpkin pie spice
In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter on medium-high to high speed for 1 minute or until softened. Add sugar to the bowl and beat until fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium speed. Add sour cream, pumpkin puree, vanilla extract, and milk. Continue to beat until combined. Reduce to low-speed, gently add the flour, ¼ cup at a time until about combined. Scrape the sides, remove from the stand, and fold in pecans.
½ cup unsalted cold butter , 1½ cup coconut sugar , 2 large eggs, ½ cup sour cream, 1 cup pure pumpkin purée, ½ cup milk , 1 teaspoon pure vanilla extract , 1 cup crushed pecans
Pour cake batter into the greased cake pan, smoothing top to level. Bake for about 50 to 60 minutes or until a wooden skewer inserted in the center of the cake comes out clean. Let cool on a rack for 10 minutes. Gently flip over the cake to remove from pan. Let cool completely.

Brown butter maple glaze

In a heavy bottom saucepan, melt butter over medium-low heat, continue to stir until bubbly for about 3 minutes, be careful not to burn the butter.
Remove from heat, add the maple syrup, whisk to combine. Add in the powdered sugar and continue to whisk until smooth. Add the milk, one tablespoon at a time, and whisk until you reach the desired consistency. Place in a piping bag or drizzle over cooled cake.
Once the cake is cooled, drizzle brown butter maple glaze over cake and serve.
Tip: If the glaze is too thick, add a teaspoon or more of milk. If it’s too runny, add some more powdered sugar.

Notes

I added gel food coloring to give me a pumpkin hue. A few drops of Red and Yellow gel food colors. Start with 5 drops of each and continue building. I ended up using more red than yellow, so play around and see what you like.

**This is all for aesthetics — no need to add this step.

Are you on a gluten-free diet?

Substitute the all-purpose flour for gluten-free flour like almond flour or pecan flour.

**Taste and texture may vary.

Nutrition