Pumpkin Bundt Cake w/ Maple Cream Cheese Frosting

For the Cake:

3 cups/384 grams all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

1 cup light brown sugar, packed

1 cup white sugar

½ cup unsalted butter, soft but cool

¼ cup coconut oil (melted)

¼ cup vegetable oil (or extra-virgin olive oil)

2 large eggs, at room temperature

1 (15-ounce) can pumpkin purée

½ cup sour cream

1 teaspoon vanilla bean paste

For the Frosting:

4 oz cream cheese, softened to room temperature

4 tablespoons unsalted butter, softened to room temperature

1½ cups powdered sugar (Start with 1 cup and sweeten w/ more to taste) 

¼ teaspoon cinnamon

½ teaspoon pure vanilla extract

1 Tablespoon milk

1-2 Tablespoons Maple syrup 

  • Preparation:
  • Step 1
    Heat oven to 350 degrees
  • Step 2
    In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  • Step 3
    In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, white sugar, butter, coconut oil, and Veg oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée, sour cream, and vanilla and mix until well combined, scraping the bottom and sides of the bowl as necessary.
  • Step 4
    Add dry ingredients and mix on low until combined.
  • Step 5
    Spray the bundt pan very well with cooking spray just before you place the batter in.
  • Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
  • Step 6
    Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
  • Step 7
    Make the frosting: Once the cake is cool, beat the cream cheese and softened butter in a bowl.
  • Step 8
    Add sugar (starting 1 cup at a time), vanilla, maple syrup, and milk.
  • Add more Milk as needed to thicken or thin the frosting to achieve the desired consistency.
  • Step 9
    Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.