Warm spices and creamy pumpkin make for the most delicious, moistest bundt cake. Drizzled with a sweet browned butter maple glaze, this is one cake you don't want to miss out on!
Preheat the oven to 350 F and spray a bundt cake pan well with nonstick cooking spray.
In a large bowl, stir together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, allspice, and cloves. Set aside.
Add the brown sugar and white sugar to the bowl of a stand mixer. Melt the coconut oil in the microwave for 30 seconds, then allow to cool slightly. Pour the coconut oil in with the sugar and beat on medium speed until well-combined and fluffy.
With the mixer on medium speed, beat in the eggs, one at a time, until fully incorporated.
Reduce the speed to medium-low and mix in the canned pumpkin, Greek yogurt, and vanilla extract.
Remove the bowl from the stand mixer. Using a spatula, very gently fold in the flour mixture until mostly incorporated. A few clumps of flour may remain in the batter.
Pour the batter into the prepared bundt pan and use a spatula to spread the batter evenly. Bake at 350 F for 45-50 minutes or until a toothpick inserted comes out clean.
Cool the cake in the pan for 30 minutes, then turn out to a wire backing rack. Allow to cool completely.
While the cake is cooling, make the glaze: in a small skillet, melt 2 Tbsp butter. Stir constantly until the butter begins to form bubbles and turn just slightly golden. Once golden brown flecks appear, immediately turn off the heat and transfer butter to a bowl to cool.
To a bowl, add the powdered sugar, browned butter, maple syrup, and vanilla extract. Begin to cream with a hand mixer. Add milk as needed, 1 Tbsp at a time, until glaze is desired consistency. I only needed 1 1/2 Tbsp.
When the cake has cooled completely, drizzle the glaze over the cake.
Slice and enjoy with a hot cup of coffee, or even vanilla ice cream!
To store, keep covered with plastic wrap at room temperature.