pumpkin cinnamon cake with maple glaze and nuts
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5 from 3 votes

Maple Glazed Pumpkin Cinnamon Cake

Maple Glazed Pumpkin Cinnamon Cake, a delicious Pumpkin Bundt Cake Recipe with a 3 ingredient Maple frosting. The perfect Fall Desert.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 287kcal
Author: Rosemary Molloy



  • 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).


Calories: 287kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 186mg | Potassium: 140mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2445IU | Vitamin C: 0.7mg | Calcium: 52mg | Iron: 1.4mg