Pumpkin Pound Cake Recipe with Maple Syrup Glaze

Pumpkin Pound Cake
1 Start by preheating your oven to 350°F and preparing your bundt pan. For the best results, coat the pan with a homemade cake release by mixing equal parts vegetable shortening, vegetable oil, and flour, then brushing it evenly into every crevice of the pan.
2 In a medium bowl, whisk together your pumpkin puree, oil, large eggs, both sugars, cinnamon, allspice, and vanilla extract until smooth. 
3 In a separate bowl, combine flour, baking powder, baking soda, and salt, whisking well so the leavening agents are evenly distributed.
4 Pour the wet mixture into the dry ingredients and stir gently until just combined - overmixing can lead to a dense cake.
5 Spoon batter into your prepared pan, smoothing the top so it bakes evenly. Place the bundt cake pan in your preheated oven and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6 Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Maple Syrup Glaze & Assembly
8 Once cool, whisk powdered sugar and maple syrup in a small bowl until smooth, then drizzle over the top of the cake.