For the cake:

1. Preheat the oven to 350°F. Grease and flour the bundt pan.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated. Scrape down the bowl as needed. Next mix in the pumpkin and beat until well combined.
3. In a medium-sized bowl, combine all remaining dry ingredients. Then, add half the dry ingredients to the batter followed by half the milk, and beat until it starts to combine. Add the remaining dry ingredients and milk and mix until well combined. Scrape down the bottom and sides of the bowl.
4. Bake at 350°F for approximately 30-35 minutes. Baking times will vary by the type of pan used. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and place on a cooling rack. After 5 minutes, run a knife around the outside edge of your cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely.

For the glaze:

1. To brown the butter, use a small saucepan, and cut the butter into pieces. Melt the butter over medium heat and allow it to boil and bubble.
2. Once it starts boiling, stir it frequently until it starts to turn to an amber color and releases a nutty aroma. Bubbling will slow down as it starts to brown.
3. Remove the butter from the heat and allow it to cool completely.
4. Sift your powdered sugar so it’s easier to incorporate. Slowly start whisking in the powdered sugar, about ½ cup at a time.
5. As the mixture thickens, start alternating in the liquid ingredients: maple syrup and heavy whipping cream. Continue whisking in the cinnamon until all the ingredients are well combined.
6. The glaze should be thick but still run off your whisk. If you find it’s too thick, pop it in the microwave for 10 seconds and re-stir. Adding additional milk or heavy cream will make the glaze even thinner, but you still want it to be thick enough that it will set. Store in an airtight container.