Ingredients
- 1 cup unsalted butter
- 1 and 1/2 cups granulated sugar
- 1 cup pure maple syrup
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup buttermilk
Substitution tips: If you’re out of buttermilk, simply mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a saucepan over medium heat, melt the butter and continue to cook until it turns a golden brown, releasing a nutty aroma. This should take about 5 minutes. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the brown butter, granulated sugar, and maple syrup. Beat with a mixer on medium speed until smooth.
- Add the pumpkin puree, eggs, and vanilla extract to the bowl. Beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International