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Lighter Brown Butter Pumpkin Bundt Cake with Maple Glaze

Lighter Brown Butter Pumpkin Bundt Cake - featured image
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This lighter pumpkin bundt cake uses browned butter and applesauce for rich flavor and moist texture without excess fat. Topped with a simple maple glaze, it’s a healthier twist on a classic fall dessert that doesn’t sacrifice taste.

Ingredients

Scale
  • 1 ¾ cups (210g) whole wheat pastry flour
  • 1 cup (125g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (1 stick / 113g) unsalted butter
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • ½ cup (120ml) unsweetened applesauce
  • ¼ cup (60ml) neutral oil (e.g., avocado oil)
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with melted butter or baking spray with flour, using a pastry brush to coat all ridges.
  2. Brown the butter: Place ½ cup butter in a small saucepan over medium heat. Swirl occasionally as it melts. When the butter foams and milk solids turn golden brown with a nutty aroma, remove from heat immediately. Pour into a heatproof bowl and let cool for 10 minutes.
  3. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  4. In a medium bowl, whisk together browned butter, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Stir in pumpkin puree, applesauce, oil, and vanilla extract until smooth and glossy.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Pour batter into prepared bundt pan and spread evenly. Tap pan gently on the counter a few times to release air bubbles.
  7. Bake on middle rack for 45-55 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 15 minutes, then invert onto rack and cool completely (at least 1 hour).
  8. Make the glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, and a pinch of salt. Add milk 1 teaspoon at a time until thick but pourable (like honey).
  9. Once cake is completely cool, drizzle glaze over the top. Let set for 10-15 minutes before slicing.

Notes

Browning butter requires attention; use a light-colored pan and remove from heat as soon as amber specks appear. Room temperature ingredients are important for proper emulsification. Do not open oven door for the first 40 minutes of baking. Cool cake completely before glazing to prevent glaze from melting off.

Nutrition

Keywords: pumpkin bundt cake, brown butter, maple glaze, lighter dessert, fall baking, whole wheat pastry flour, applesauce

Find it online: https://sofiaspice.com/lighter-brown-butter-pumpkin-bundt-cake-with-maple-glaze/