🎃 Pumpkin Pound Cake with Maple Brown Butter Glaze

very easy!

There’s nothing cozier than celebrating autumn with a slice of warm, spiced cake. This pumpkin pound cake is extra special because I steam and purée the pumpkin myself, and finish it with a silky maple brown butter glaze. The result is a moist, dense yet soft cake that perfectly captures those cozy fall vibes.

Freshly baked pumpkin pound cake, topped with a rich maple brown butter glaze – the perfect cozy treat for autumn afternoons.

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Ingredients

For the cake

• 190 g light brown sugar

• 90 g white sugar

• 400 g pumpkin purée (made from fresh cubes)

• 2 large eggs

• 100 ml whole milk

• 30 g browned butter*

• 80 ml sunflower oil (or other neutral oil)

• 1 tbsp vanilla extract

• ¼–½ tsp salt (to taste)

• 240 g all-purpose flour

• ½ tsp baking soda

• 1–2 tsp pumpkin spice (or a mix of cinnamon, nutmeg, ginger, and cloves)

* Browned butter = melt butter slowly until golden brown with a nutty aroma.

For the glaze

• 25 g browned butter

• 50 g maple syrup

• 50 g powdered sugar

• Small splash of milk (for consistency)

• Pinch of sea salt

Instructions

1. Make the pumpkin purée Place pumpkin cubes in a pan with water and steam until tender. Drain, then blend into a smooth purée.

2. Brown the butter Melt butter in a small pan until golden brown and nutty. Set aside to cool slightly.

3. Prepare the batter In a mixing bowl, combine the pumpkin purée with the eggs. Add whole milk, browned butter, vanilla extract, and sunflower oil. Mix in both sugars and stir until smooth.

   In a separate bowl, sift together flour, baking soda, pumpkin spice, and salt. Fold the dry ingredients into the wet mixture until just combined (don’t overmix).

4. Bake

   • Oven: pour the batter into a greased loaf pan and bake at 175°C (350°F) for 30–40 minutes.

   • Airfryer: divide the batter into small cast iron pans and bake at 160°C for 20–25 minutes.

   Test with a toothpick – it should come out clean.

5. Make the glaze Brown butter again in a pan. Stir in maple syrup, then whisk in powdered sugar. Add a pinch of sea salt and adjust consistency with a splash of milk.

6. Finish Let the cake(s) cool slightly, then drizzle the glaze on top. Serve warm or enjoy the next day when the flavors deepen even more..

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How easy was this craft?

★★★★★

This recipe was super easy! Only basic baking knowledge is needed – if you can mix, whisk, and pour, you can make this cozy cake 🎃✨

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If I use any kinds of patterns I will not show the pattern, you can buy them in the link provided.