Pumpkin Bundt Cake With Maple Brown-Butter Glaze Recipe

Ingredients

• 3 cups/384 grams all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons kosher salt
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cardamom
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground black pepper
• 2 cups/440 grams light brown sugar, packed
• 1/2 cup/114 grams unsalted butter, soft but cool
• 1/2 cup extra-virgin olive oil
• 2 large eggs, at room temperature
• 1 (15-ounce) can/425 grams pumpkin purée
• 1/2 cup sour cream
• 2 tablespoons unsalted butter
• 1 cup/102 grams confectioners’ sugar (preferably organic), sifted
• 1/4 cup maple syrup
• Pinch of salt
• 1 to 2 tablespoons lightly toasted pepitas (optional)