✅ Ingredients
For the Mini Cakes
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1 stick (½ cup) salted butter, melted
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½ cup brown sugar
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¾ cup pumpkin butter
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¼ cup canned pumpkin puree
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2 large eggs, room temperature
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1 tablespoon vanilla extract
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1½ cups all-purpose flour
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1½ teaspoons pumpkin pie spice
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½ teaspoon cinnamon
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1½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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2 tablespoons hot espresso or hot water
For the Maple Brown Butter Frosting
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1½ sticks salted butter, room temperature
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4 oz cream cheese, room temperature
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2 cups powdered sugar
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¼ cup maple syrup
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1 teaspoon vanilla extract
👩🍳 Instructions
Make the Cakes
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Preheat oven to 350°F (180°C). Grease a mini cake pan or line a cupcake pan.
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In a bowl, mix melted butter, brown sugar, pumpkin butter, pumpkin puree, eggs, and vanilla until smooth.
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Add flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir until just combined.
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Pour in hot espresso (or water) and gently fold until the batter is smooth.
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Divide batter evenly into the prepared pan.
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Bake 18–22 minutes, or until a toothpick comes out clean.
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Let cakes cool completely before frosting.
Make the Frosting
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In a small saucepan, melt 1 stick of butter over medium heat. Cook until golden and smelling nutty. Cool slightly.
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In a mixer, beat brown butter, remaining ½ stick butter, and cream cheese until fluffy.
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Add powdered sugar, maple syrup, and vanilla. Beat until smooth and creamy.
Assemble
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Pipe or spread the frosting on top of cooled mini cakes.
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Optional: Add caramel drizzle or sprinkle with cinnamon sugar.
🍁 Serving Tips
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Perfect for Thanksgiving, holiday parties, or cozy fall nights.
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Serve chilled or at room temperature for the best texture.
🔒 Storage
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Store in an airtight container in the fridge for up to 4 days.
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Freeze (unfrosted) for up to 2 months.