Pumpkin Bundt Cake with Maple Glaze

1. Preheat your oven to 325°F.
2. Grease a 12-cup bundt pan with cooking spray or butter.
3. In a medium bowl, sift together the flour, spices, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, whisk together the sugar, oil, and pumpkin puree until smooth.
5. Add the vanilla extract and eggs, one at a time, beating after each addition.
6. Gradually add the flour mixture to the pumpkin mixture, stirring until just combined. Be careful not to overmix.
7. Pour the batter into the greased bundt pan and bake for 55 minutes to 1 hour 5 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If the cake sticks, gently run a knife along the edges to loosen it.

**For the Icing:**

1. In a medium saucepan, combine the brown sugar, heavy cream, maple syrup, salt, and butter. Heat over medium-low, stirring until the butter melts and the sugar dissolves.
2. Increase the heat to medium-high and bring the mixture to a boil. Boil for 3 minutes, stirring occasionally. Remove from heat and stir in the vanilla bean paste.
3. In a separate bowl, add the powdered sugar. Pour the warm mixture over the powdered sugar and whisk together with a hand mixer or stand mixer for about 2 minutes, until the icing lightens in color.
4. Let the icing cool until it thickens, about 20 minutes.
5. Spoon the icing over the cooled cake, letting it drip down the sides. Enjoy!