Pumpkin Spice Mini Cake
Topped with the dreamiest maple brown butter cream cheese frosting. So fun for Halloween and Thanksgiving!
Servings: 8
Calories: 498kcal
Ingredients
- 1 stick (1/2 cup) salted butter, melted
- 1/2 cup brown sugar
- 3/4 cup pumpkin butter
- 1/4 cup canned pumpkin puree
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons hot espresso or hot water
Frosting
- 1 1/2 sticks salted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat the oven to 350° F. Line a 9×9 inch cake pan with parchment paper.2. In a bowl, whisk together the melted butter, brown sugar, pumpkin butter, pumpkin puree, eggs, and vanilla. Add the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Mix until fully combined. Beat in the hot espresso or hot water. 3. Pour the batter into the prepared pan. Bake for 25-30 minutes or until the center is set. 4. To make the frosting: Add the butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and transfer to a mixing bowl, let cool until it's room temp.5. Add the cream cheese, and beat with the butter until very creamy. Beat in the powdered sugar and maple until light and fluffy. Add the vanilla and beat until combined. If the frosting feels too loose, add powdered sugar to thicken.6. Spread the frosting over the cooled cake. Decorate as desired. Slice and enjoy!
Nutrition
Calories: 498kcal
