brown butter pumpkin spice cakes
Brown butter pumpkin spice cakes are sized to share, perfectly spiced and dipped in an irresistible brown butter glaze. Baked in a mini bundt cake pan, these mini cakes (also known as cakelets or bundlettes) are so simple to make and a delicious addition to your Thanksgiving table.
A few tips: I transfer the batter to a large piping bag and pipe it into the pan, just like I do when I’m making doughnuts. Depending on the pan you use, the recipe makes 10 to 12 mini bundt cakes. You can either dip the tops of the cakes in glaze, or drizzle the glaze over the tops of the cake before decorating as desired (gold pearl sprinkles add a festive look that I just love for fall entertaining). And if you find yourself with any leftover cakes, enjoy them for breakfast the next day with coffee!
- 2 1/4 cups cake flour (see note below)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 10 Tbsp unsalted butter, at room temperature
- 1 cup sugar
- 1/4 cup light brown sugar
- 2 large eggs, at room temperature
- 1 cup pure pumpkin
- 1/2 cup reduced-fat buttermilk, at room temperature
- 1 tsp vanilla extract
- 3 Tbsp unsalted butter
- 1 to 1 1/4 cups powdered sugar, sifted
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 3 Tbsp milk
- gold pearl sprinkles (topping)
- Preheat oven to 350°F and spray a mini bundt pan generously with nonstick spray. Whisk together cake flour, baking powder, baking soda, spices, and salt in a medium bowl.
- Beat butter and sugars in a large mixer bowl on medium speed until creamy. Reduce speed to low and add eggs one at a time. Combine pumpkin, buttermilk, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with pumpkin mixture (begin and end with flour mixture), just until incorporated.
- Spoon batter into a pastry bag fitted with a large round tip and fill each cavity 2/3 full. Smooth batter with an offset spatula and tap pan sharply to reduce air bubbles. Bake for 19 to 22 minutes, until cakes are golden, spring back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool cakes in pan on a wire rack for 10 minutes before inverting onto rack to cool completely.
- For the glaze, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown. Pour brown butter into a glass bowl and let cool for 5 minutes before whisking in 1 cup powdered sugar, salt, vanilla, and milk until smooth. For a thicker glaze, add remaining powdered sugar, whisking until smooth.
- Set rack with cooled cakes over a piece of waxed paper. Dip cake tops into glaze, top with gold pearl sprinkles, and let glaze set before serving.
To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.
Baking pan: I used this Nordic Ware Mini Heritage Bundt Cake Pan.
Keywords: Brown Butter, Pumpkin, Cake