Spiced Pumpkin Bundt Cake

• •1.3 cup all-purpose flour
• •1 teaspoon baking powder
• •0.5 teaspoon baking soda
• •1.5 teaspoon ground cinnamon
• •0.5 teaspoon ground ginger
• •0.3 teaspoon ground nutmeg
• •0.3 teaspoon ground cloves
• •0.5 teaspoon fine sea salt
• •0.8 cup pure pumpkin puree (not pumpkin pie mix)
• •0.5 cup granulated sugar
• •0.5 cup light brown sugar, packed
• •0.3 cup vegetable oil
• •2 large eggs, room temperature
• •1 teaspoon pure vanilla extract
• •2 oz cream cheese, softened
• •1 tablespoon unsalted butter, softened
• •0.5 cup powdered sugar, sifted
• •1 tablespoon pure maple syrup
• •1 tablespoon whole milk
• •2 tablespoon toasted pecans, finely chopped (optional garnish)

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Generously grease a 6-cup mini Bundt pan (or 4 individual mini Bundt molds) with softened butter and dust thoroughly with flour or baking spray with flour, tapping out any excess.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and sea salt until well distributed.

3. 3

   In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until completely smooth and emulsified.

4. 4

   Add the dry ingredients to the wet pumpkin mixture. Gently fold with a rubber spatula just until no dry flour streaks remain. Do not overmix.

5. 5

   Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan firmly against the countertop twice to release any trapped air bubbles.

6. 6

   Bake for 35 to 40 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.

7. 7

   Transfer the pan to a wire cooling rack and let cool for exactly 10 to 12 minutes. Place the rack over the pan and invert gently to release the cake, then allow it to cool completely to room temperature.

8. 8

   Prepare the glaze: In a small mixing bowl, beat the softened cream cheese and butter until creamy. Beat in the powdered sugar, maple syrup, and milk until smooth, pourable, and glossy.

9. 9

   Drizzle the glaze generously over the cooled Bundt cake, letting it cascade down the fluted ridges. Sprinkle with toasted pecans if desired, then slice and serve.

Chef's Tips

• 💡Ensure your Bundt pan is thoroughly greased in every groove; using a pastry brush with melted butter and flour paste guarantees a clean release.
• 💡Do not allow the cake to cool in the pan for longer than 15 minutes, as steam can condense and make the crust stick.
• 💡For the best flavor and texture, use 100% pure canned pumpkin puree rather than pumpkin pie filling, which contains pre-added sweeteners and spices.