Description
This Pumpkin Spice Mini Cake is a moist and flavorful dessert perfect for autumn or any time you’re craving a seasonal treat. Featuring a blend of pumpkin butter and puree with warm pumpkin pie spices, it bakes into a tender cake topped with a luscious browned butter cream cheese frosting sweetened with maple syrup. The addition of espresso enhances the depth of the spice flavors, making it a delightful and cozy cake to share.
Ingredients
Cake
- 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
- Prepare the Pan and Oven: Preheat your oven to 350°F (177°C). Line a 9×9 inch cake pan with parchment paper to prevent sticking and allow for easy removal after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, pumpkin butter, canned pumpkin puree, eggs, and vanilla extract until smooth and well combined.
- Add Dry Ingredients: Sift in the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Mix gently until everything is just combined without overmixing to keep the cake tender.
- Incorporate Espresso or Water: Beat in the hot espresso or hot water carefully; this will enhance the cake’s depth of flavor and help keep the batter light.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the cake is set.
- Prepare the Frosting – Brown the Butter: Place the room-temperature butter in a skillet over medium heat. Allow it to brown lightly, stirring occasionally, until it smells toasted and has a nutty aroma, about 2-3 minutes. Remove from the heat and transfer the browned butter to a mixing bowl; let it cool to room temperature.
- Make the Frosting: To the cooled browned butter, add the cream cheese and beat until very creamy and smooth. Gradually add powdered sugar and maple syrup, beating until light and fluffy. Stir in vanilla extract and mix to combine. Adjust consistency with more powdered sugar if the frosting is too loose.
- Assemble the Cake: Once the cake is completely cooled, spread the browned butter cream cheese frosting evenly over the top. Decorate as desired.
- Serve: Slice the cake into squares and enjoy this cozy pumpkin spice treat with family or friends.
Notes
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Using room temperature eggs and cream cheese helps achieve a smooth batter and frosting.
- For a stronger coffee flavor, use espresso instead of hot water.
- If you prefer a less sweet frosting, reduce the powdered sugar slightly.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Bring the cake to room temperature before serving for the best texture and flavor.