Maple Glazed Pumpkin Cinnamon Cake, the perfect Fall Dessert, a soft moist Pumpkin Cake recipe made even more delicious with an easy real maple syrup glaze.
Maple Glazed Pumpkin Cinnamon Cake
To tell the truth I have always been more of an Apple everything and anything Fall Recipe kind of person. Pumpkin was always meh!
But lately from making my own Homemade Pumpkin Puree to remaking and reshooting my Creamy Pumpkin Pasta Sauce (still to be posted) and of course this delicious Maple Glazed Pumpkin Cinnamon Cake I almost changed my mind.
Almost I said 🙂 . Sorry Pumpkin, but Apple will always be number one!
But I do know that a lot of people prefer Pumpkin and one of those happens to be my husband. Yes the Italian cannot get enough pumpkin recipes.
A couple he has added to the list are pumpkin gelato and pumpkin cookies!
This Maple Glazed Pumpkin Cinnamon Cake was so easy to make and came together in no time. And the Pumpkin and Cinnamon made the house smell amazing.
Then of course I couldn’t help but drizzle it with one of my favourite glazes, Maple Glaze.
Pumpkin Cinnamon Cake
Some More Pumpkin or Apple Recipes you may enjoy to welcome in Fall!
Pumpkin Baci di Dama with Mascarpone Filling
Pumpkin Pie Stuffed Sweet Ravioli
Homemade Cinnamon Apple Strudel
Caramel Upside Down Apple Cake
I hope you like this Maple Glazed Pumpkin Cinnamon Cake as much as we did. Enjoy!
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- pinch teaspoon salt
- 1 1/2 teaspoon cinnamon
- 3 eggs (room temperature)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3/4 cup pumpkin puree
- 1/2 cup vegetable oil (I used corn oil)
- 1 cup icing / powdered sugar
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1 tablespoon cream or milk
Pre-heat oven to 350° and grease and flour a 9 inch bundt or cake pan.
In a medium bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
In a large bowl beat eggs and sugar until light, approximately 5 minutes on low medium speed, then add pumpkin and oil, beat until combined. Add whisked flour mixture and beat until combined. (do not over beat). Pour into prepared cake pan and bake for approximately 30-40 minutes or until toothpick comes clean. Let sit 15 minutes, then remove to a wire rack until completely cooled. Glaze and sprinkle with chopped nuts if desired. Enjoy!
In a medium bowl mix all ingredients until smooth. (if too thin add more powdered sugar if too thick add more cream).
Denise says
Will this work with canned pumpkin?
Rosemary says
Hi Denise, as long as it is just pumpkin puree and not pumpkin pie filling. Hope that helps. 🙂