Maple syrup in the batter and in the glaze give this maple pumpkin ring a special flavor. It makes a deliciously different dessert for Thanksgiving, but you will love it year ’round. You may substitute your own fresh-made pumpkin puree for the canned pumpkin, if you wish. The raisins are optional, but I always sneak more in! For best flavor, use real maple syrup. However, imitation may be substituted as a last resort.
Maple Pumpkin Ring Recipe
Pumpkin Ring:
1 cup raisins, optional
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (8 Tablespoons or 1 stick) butter, at room temperature
3/4 cup packed light brown sugar
2 large eggs
1 cup solid-pack canned pumpkin (or homemade)
1/3 cup real maple syrup
1 teaspoon pure vanilla extract
Glaze:
1 cup confectioners’ sugar
1 Tablespoon sour cream
3 teaspoons real maple syrup
1 teaspoon fresh lemon juice
If you are using raisins, cover them with very hot tap water and let sit for 15 minutes to plump. Drain thoroughly through a strainer then pat dry with a paper towel.
Preheat oven to 350 F. Lightly grease a 6-1/2-cup Bundt pan with vegetable spray.
Whisk together flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. If using, toss raisins in the flour mixture with a fork. (Coating them with the flour mix will help keep them from settling to the bottom of the pan while cooking.) Set aside.
Cream butter and brown sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each. Add pumpkin, maple syrup, and vanilla extract to eggs and blend on low speed until combined. Fold in flour mixture with a spatula.
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Spoon batter into prepared pan and smooth to an even layer. Bake 30 to 35 minutes or until center tests done.
When pumpkin ring is done, remove it to a rack and let cool for 5 minutes. Loosen edges (both inner and outer) with a knife or thin spatula and invert onto a cake platter. Let cool to room temperature.
To make the glaze, whisk together confectioners’ sugar, sour cream, maple syrup, and lemon juice until smooth. (If the glaze is too thick, add a few drops of milk at a time to reach desired consistency. If it is too thin, add more powdered sugar.) Pour into a zip-top bag, squeeze out the air, and seal. Snip a small corner off the bottom of the bag to use as a pastry bag.
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When cake has cooled, drizzle glaze evenly over the top, letting it drip down the sides. Let sit, uncovered, to set the glaze, then slice to serve.
Yield: 8 to 10 servings
Maple Pumpkin Ring Recipe Photo ©2022 Peggy Filippone
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