Pumpkin Bundt Cake

Ingredients:

1 ½ cups pumpkin purée
1 cup unsalted butter, softened
2 cups brown sugar
4 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 cup buttermilk

Vanilla Glaze:
1 ½ cups powdered sugar
2–3 tbsp milk
1 tsp vanilla extract

Directions:

Preheat oven to 350°F (175°C) and grease a Bundt pan well.
Beat butter and brown sugar until fluffy, then add eggs one at a time.
Mix in pumpkin and vanilla. In another bowl, whisk flour, baking powder, cinnamon, nutmeg, and a pinch of salt.
Alternate adding dry mix and buttermilk to the wet ingredients until smooth.
Pour into pan and bake 45–50 minutes until a toothpick comes out clean.
Let cool 15 minutes, then invert.

For the glaze:
Whisk powdered sugar, milk, and vanilla until pourable.
Drizzle over completely cooled cake.

Slice, Serve and Enjoy