Pumpkin Bundt Cake with Maple Glaze

Ingredients

• 1 cup granulated sugar ((200g))
• 3/4 cup brown sugar ((150g))
• 1 cup vegetable oil ((240ml))
• 3 large eggs
• 3 cups all-purpose flour ((375g))
• 2 tsp baking soda
• 2 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 14 oz canned pumpkin puree ((400g))
• 2 cups powdered sugar ((250g))
• 3 tablespoons milk
• 2 tablespoons maple syrup
• 1/2 cup chopped pecans (toasted (50g))

Instructions

1. 1

   Preheat oven to 350°F (180°C) and grease a 10-cup bundt pan with butter or non-stick cooking spray.

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment, combine sugars and oil. Beat for 2 minutes at medium speed.

3. 3

   Add eggs, one at a time and beat after each addition for 20 seconds. Add pumpkin puree and mix until combined.

4. 4

   In a small bowl or large measuring cup, combine flour, baking soda, pumpkin pie spice, and salt.

5. 5

   With the mixer running on low speed, add flour mixture and beat until just combined.

6. 6

   Transfer batter to the prepared bundt pan and smooth the top of the batter.

7. 7

   Bake for 55-60 minutes or until a skewer inserted into the center of the cake comes out mostly clean with only a few moist crumbs attached.

8. 8

   Remove from oven and place on a cooling rack. Let cool the cake in the pan for 15 minutes before inverting onto the wire rack. Cool cake completely before adding the glaze.

9. 9

   To make the glaze, combine powdered sugar, milk, and maple syrup.

10. 10

    Drizzle over cooled cake and decorate with toasted pecans.