- 2 sticks (1 cup) unsalted butter, softened
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 1/4 cups canned pumpkin
- 3/4 cup buttermilk
- 1 teaspoon vanilla
- 1 1/4 cups granulated sugar
- 3 large eggs
- 4 tablespoons butter
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
Preheat oven to 350 degrees F.
Spray the bundt pan with non stick spray and flour.
Combine flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.
Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale yellow and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches until batter is just smooth.
Spoon batter into pan. Shake a few times to be sure to remove any air bubbles then bake until a tooth pick inserted in center of cake comes out clean, 45 to 50 minutes.
Cool cake in pan on a rack 15 minutes, then carefully place the cake onto the rack. Cool 10 minutes more.
Heat the butter over medium heat until it melts. It will begin to foam a bit. Whisk constantly until the butter turns from light, to lemony yellow, to brown. Once this happens, and you will smell that lovely nutty smell. You are done. Remove it from the heat.
Pour the butter into a small bowl and whisk in the powdered sugar, milk, and vanilla until smooth. Drizzle over the top of the cooled cake.