Prep the pan and oven: Heat the oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan with butter, then dust with flour and tap out the excess. Make sure every ridge is coated to prevent sticking.

Mix the dry ingredients: In a large bowl, whisk 2 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

Combine the wet ingredients: In a separate bowl, whisk 1 can (15 ounces) pumpkin puree, 3/4 cup neutral oil, 3 large eggs, 2 teaspoons vanilla extract, and 1/2 cup milk or buttermilk until smooth.

Bring it together: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined and no dry streaks remain. If using, fold in 1 cup chopped nuts or 3/4 cup mini chocolate chips.

Fill the pan: Spoon the batter into the prepared Bundt pan. Smooth the top and tap the pan gently on the counter to release any air bubbles.

Bake: Place on the center rack and bake 45–55 minutes, or until a toothpick comes out clean or with a few moist crumbs. The top should spring back lightly when touched.

Cool and unmold: Let the cake cool in the pan for 12–15 minutes. Loosen edges with a thin spatula if needed, then invert onto a wire rack. Cool completely before glazing or dusting.

Finish: For a maple glaze, whisk 1 cup powdered sugar with 2–3 tablespoons pure maple syrup and 1–2 teaspoons milk until pourable. Add a tiny pinch of salt to sharpen the flavor. Drizzle over the cooled cake and let it set for 10 minutes.

Serve: Slice with a serrated knife for clean cuts. Enjoy at room temperature or slightly warmed.