Pumpkin Spice Mini Cake with Maple Browned Butter Frosting by @halfbakedharvest

55 min

6 servings

🧈

280 g + 1.5 sticks

Salted butter

🍬

100 g

Brown sugar

🧈

180 g

Pumpkin butter

🎃

60 ml

Pumpkin puree

🥚

100 g

Eggs

🍦

25 ml

Vanilla extract

🌾

190 g

All-purpose flour

🧂

3 g

Pumpkin pie spice

🪵

1.3 g

Cinnamon

🫙

6 g

Baking powder

🫙

2.3 g

Baking soda

🧂

3 g

Salt

☕

30 ml

Espresso

🧀

110 g

Cream cheese

🍬

240 g

Powdered sugar

🍁

60 ml

Maple syrup

🍬

50 g

Sugar

🧂

0.7 g

Sea salt

  1. Preheat

    Preheat the oven to 350°F (175°C) and line the cake pan with parchment paper.

  2. Brown
    • salted butter

    Brown 1 stick salted butter in the small saucepan and let it cool slightly.

  3. Whisk
    • brown sugar
    • salted butter

    Whisk the brown sugar into the browned butter until combined.

  4. Whisk
    • eggs
    • vanilla extract

    Whisk in the eggs and vanilla extract until smooth.

  5. Stir
    • pumpkin butter

    Stir in the pumpkin butter and canned pumpkin puree until evenly blended.

  6. Whisk
    • all-purpose flour
    • pumpkin pie spice
    • Pumpkin butter

    Whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.

  7. Fold
    • all-purpose flour
    • pumpkin pie spice
    • Pumpkin butter

    Fold the dry ingredients into the pumpkin mixture and stir in the hot espresso.

  8. Pour

    Pour the batter into the prepared pan and bake until a tester comes out clean.

  9. Cool

    Cool the cake in the pan for 15 minutes and transfer it to cool completely.

  10. Brown
    • salted butter

    Brown the remaining 1 1/2 sticks salted butter and cool it until soft but not liquid.

  11. Beat
    • salted butter
    • cream cheese

    Beat the browned butter with cream cheese until light and smooth.

  12. Beat
    • powdered sugar
    • maple syrup
    • vanilla extract

    Beat in the powdered sugar, maple syrup, and remaining vanilla extract until fluffy.

  13. Spread
    • Salted butter

    Spread the maple browned butter frosting generously over the cooled cake.

  14. Melt
    • granulated sugar

    Melt the granulated sugar in the small saucepan until it becomes amber caramel.

  15. Drizzle
    • granulated sugar
    • sea salt

    Drizzle the hardened caramel over the frosted cake and finish with sea salt.

Pumpkin Spice Mini Cake with Maple Browned Butter Frosting by @halfbakedharvest

55 min

6 servings

🧈

280 g + 1.5 sticks

Salted butter

🍬

100 g

Brown sugar

🧈

180 g

Pumpkin butter

🎃

60 ml

Pumpkin puree

🥚

100 g

Eggs

🍦

25 ml

Vanilla extract

🌾

190 g

All-purpose flour

🧂

3 g

Pumpkin pie spice

🪵

1.3 g

Cinnamon

🫙

6 g

Baking powder

🫙

2.3 g

Baking soda

🧂

3 g

Salt

☕

30 ml

Espresso

🧀

110 g

Cream cheese

🍬

240 g

Powdered sugar

🍁

60 ml

Maple syrup

🍬

50 g

Sugar

🧂

0.7 g

Sea salt

Preparation Steps

  1. Step 1/15

    Preheat the oven to 350°F (175°C) and line the cake pan with parchment paper.

    🍰8-inch square cake pan
    📜parchment paper

  2. Step 2/15

    Brown 1 stick salted butter in the small saucepan and let it cool slightly.

    🧈salted butter
    🍲small saucepan

  3. Step 3/15

    Whisk the brown sugar into the browned butter until combined.

    🍬brown sugar
    🧈salted butter
    🥣mixing bowl
    🥄whisk

  4. Step 4/15

    Whisk in the eggs and vanilla extract until smooth.

    🥚eggs
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk

  5. Step 5/15

    Stir in the pumpkin butter and canned pumpkin puree until evenly blended.

    🧈pumpkin butter
    🎃canned pumpkin puree
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/15

    Whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.

    🌾all-purpose flour
    🧂pumpkin pie spice
    🪵ground cinnamon
    🫙baking powder
    🫙baking soda
    🧂salt
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  7. Step 7/15

    Fold the dry ingredients into the pumpkin mixture and stir in the hot espresso.

    🌾all-purpose flour
    🧂pumpkin pie spice
    🪵ground cinnamon
    🫙baking powder
    🫙baking soda
    🧂salt
    hot espresso
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/15

    Pour the batter into the prepared pan and bake until a tester comes out clean.

    🍰8-inch square cake pan
    🥄rubber spatula

  9. Step 9/15

    Cool the cake in the pan for 15 minutes and transfer it to cool completely.

    🍰8-inch square cake pan

  10. Step 10/15

    Brown the remaining 1 1/2 sticks salted butter and cool it until soft but not liquid.

    🧈salted butter
    🍲small saucepan

  11. Step 11/15

    Beat the browned butter with cream cheese until light and smooth.

    🧈salted butter
    🧀cream cheese
    🥣mixing bowl
    ⚙️electric hand mixer

  12. Step 12/15

    Beat in the powdered sugar, maple syrup, and remaining vanilla extract until fluffy.

    🍬powdered sugar
    🍁maple syrup
    🍦vanilla extract
    🥣mixing bowl
    ⚙️electric hand mixer

  13. Step 13/15

    Spread the maple browned butter frosting generously over the cooled cake.

    🥄offset spatula

  14. Step 14/15

    Melt the granulated sugar in the small saucepan until it becomes amber caramel.

    🍬granulated sugar
    🍲small saucepan

  15. Step 15/15

    Drizzle the hardened caramel over the frosted cake and finish with sea salt.

    🍬granulated sugar
    🧂sea salt
    🥄offset spatula

Composition

Ingredients

Types

Dairy, Sweeteners, Fruit spreads, Eggs, Flavorings, Grains, Spices, Leavening agents, Seasonings

Ingredients

Salted butter, Brown sugar, Pumpkin butter, Pumpkin puree, Eggs, Vanilla extract, All-purpose flour, Pumpkin pie spice, Cinnamon, Baking powder, Baking soda, Salt, Espresso, Cream cheese, Powdered sugar, Maple syrup, Sugar, Sea salt

Notes

Salted butter (melted, browned, at room temperature, for the frosting), Pumpkin puree (canned), Eggs (at room temperature), Vanilla extract (for the cake batter, for the frosting), Espresso (hot, or hot water), Cream cheese (at room temperature), Sugar (melted into caramel for the brulée topping, amount not given), Sea salt (sprinkled on top of the cracked caramel, amount not given)

Allergens

Milk, Eggs, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian

Calories

610 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 82g, Fat: 29g, Fiber: 2g, Sugars: 62g

Nutritional Information

Minerals

Calcium: 130mg, Iron: 2mg, Potassium: 180mg, Sodium: 380mg

Vitamins

Vitamin A: 410mcg RAE, Vitamin D: 1.2mcg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

25 minutes

Cooking

30 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, measuring cups, measuring spoons, 8-inch square cake pan, parchment paper, small saucepan, electric hand mixer, offset spatula

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Halloween, Thanksgiving, Autumn, Party, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Moist, Tender, Creamy, Crunchy, Crackly

Flavors

Sweet, Spiced, Pumpkin, Maple, Buttery, Caramel, Salty, Coffee

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered in a cool room,Do not leave out longer because of cream cheese frosting), fridge : 4 days (Store in an airtight container,Bring to room temperature for 20 min before serving), freezer : 60 days (Freeze unfrosted cake tightly wrapped,Freeze frosted slices individually if needed)