Pumpkin Bundt Cake with Sour Cream

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 12-cup Bundt pan with butter or non-stick spray and dust with flour, tapping out the excess.
2. In a large bowl, cream together the softened butter and coconut sugar until pale and fluffy.
3. Beat in eggs one at a time, then stir in the pumpkin puree, sour cream, and vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, salt, ground cinnamon, ginger, and cloves.
5. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
6. Pour batter into the prepared pan and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake rest in the pan for 10 minutes before inverting onto a wire rack to cool completely.
8. Whisk together powdered sugar, maple syrup, milk, and cinnamon to create the glaze, then drizzle over the cooled cake.