Pumpkin Butter Baby Cakes Recipe

Name: Pumpkin Butter Baby Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ¾ teaspoon ground cinnamon; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup butter, softened; ½ cup sugar; ½ cup packed brown sugar; 2 eggs; 1 cup pumpkin butter; 1 tablespoon vanilla; 2 tablespoons vinegar or 2 tablespoons lemon juice; 1 (5 ounce) can evaporated milk; ½ cup chopped walnuts, toasted; broken walnuts, toasted; 1 cup packed brown sugar; 2 tablespoons cornstarch; 1 cup half-and-half; ½ cup water; ⅓ cup light corn syrup; 2 tablespoons butter; 1 teaspoon vanilla

Servings: persons

2 cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, softened
½ cup sugar
½ cup packed brown sugar
2 eggs
1 cup pumpkin butter
1 tablespoon vanilla
2 tablespoons vinegar or 2 tablespoons lemon juice
1 (5 ounce) can evaporated milk
½ cup chopped walnuts, toasted
broken walnuts, toasted
1 cup packed brown sugar
2 tablespoons cornstarch
1 cup half-and-half
½ cup water
⅓ cup light corn syrup
2 tablespoons butter
1 teaspoon vanilla

1
Preheat oven to 350; grease twenty-four 2 1/2 inch muffin cups; set aside.
2
In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
3
In a large bowl, beat butter with an electric mixer on med-high speed for 30 seconds.
4
Add sugars, beating until combined.
5
Beat in eggs, pumpkin butter, and vanilla until combined.
6
Stir vinegar into evaporated milk (mixture will look curdled).
7
Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.
8
Stir in 1/2 cup walnuts.
9
Spoon batter into the prepared cups, filling about 3/4 full.
10
Bake for 18-20 minutes or until a toothpick inserted near centers comes out clean.
11
Cool in pans on wire rack for 5 minutes.
12
Remove from pans; if desired, cool cakes completely on racks.
13
Caramel Sauce-in a medium heavy saucepan, combine brown sugar and cornstarch.
14
Stir in half-and-half, water, and corn syrup.
15
Cook and stir over medium heat until bubbly (mixture might look curdled).
16
Cook and stir for 2 minutes more.
17
Remove from heat; stir in butter and vanilla.
18
To serve-place each warm or cooled cake on a dessert plate; top with broken walnuts.
19
Spoon about 1 1/2 tablespoons caramel sauce over each cake.

1639

kcal

Calories

102

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ¾ teaspoon ground cinnamon, ½ teaspoon baking soda, and more.

Yes, Pumpkin Butter Baby Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Butter Baby Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions