Preheat the oven to 325ºF (165ºC). Line the bottom of an 8-inch cake pan with parchment paper. Grease and flour the insides.
In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
In a large bowl, beat the sugar, oil, honey, eggs and vanilla, with an electric mixer at medium speed, until smooth and well blended, Beat in the pumpkin purée. Stir in the flour mixture by hand, just until combined.
Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 33-40 minutes. Do not over bake. Cool the cake in the pan for 10-12 minutes. Remove the cake from the pan and transfer to a cooling rack.
Honey Butter Glaze
In a medium-size saucepan, melt the butter over medium-low heat. Whisk in the orange juice, powdered sugar and salt until smooth and well blended. Add additional salt to taste if desired. Brush the glaze generously over the warm cake.