# What You Need:
→ Dry Ingredients
01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/4 teaspoon ground cloves
07 - 1/2 teaspoon salt
→ Wet Ingredients
08 - 1 cup pure pumpkin puree
09 - 3/4 cup unsalted butter, softened
10 - 1 cup granulated sugar
11 - 1/2 cup packed light brown sugar
12 - 3 large eggs
13 - 1/2 cup sour cream
14 - 2 teaspoons pure vanilla extract
→ Maple Glaze
15 - 1 cup powdered sugar
16 - 2 tablespoons pure maple syrup
17 - 1 tablespoon milk
18 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease a standard 10-inch Bundt pan with butter or nonstick spray, ensuring all grooves are thoroughly coated.
02 - In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
03 - In a separate bowl, beat softened butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until light and fluffy.
04 - Add eggs one at a time to the creamed mixture, mixing thoroughly after each addition. Blend in pumpkin puree, sour cream, and vanilla extract until the mixture is smooth.
05 - Gradually add the dry ingredient mixture to the wet mixture, stirring just until incorporated. Do not overmix.
06 - Pour the batter evenly into the prepared Bundt pan, smoothing the surface with a spatula.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow the cake to cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.
09 - In a small bowl, whisk together powdered sugar, maple syrup, milk, and vanilla until smooth and thick.
10 - Once the cake is fully cooled, drizzle with the maple glaze. Let glaze set before slicing.
