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Pumpkin Butter Baby Cakes

Yield: 24 baby cakes
Prep 30 mins Bake 350°F 18 mins Cool 5 mins
Pumpkin Butter Baby Cakes
Ingredients
  • 2  cups  all-purpose flour
  • 1 1/2  teaspoons  baking powder
  • 3/4  teaspoon  ground cinnamon
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 3/4  cup  butter, softened
  • 1/2  cup  granulated sugar
  • 1/2  cup  packed brown sugar
  • 2  eggs
  • 1  cup  pumpkin butter
  • 1  tablespoon  vanilla
  • 2  tablespoons  vinegar or lemon juice
  • 1 5  ounce can  evaporated milk
  • 1/2  cup  chopped walnuts, toasted
  •  Broken walnuts, toasted (optional)
  • 1  recipe Caramel Sauce
Directions

1. Preheat oven to 350 degrees F. Grease twenty-four 2-1/2-inch muffin cups; set aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.

2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, beating until combined. Beat in eggs, pumpkin butter, and vanilla until combined. Stir vinegar into evaporated milk (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in the 1/2 cup walnuts. Spoon batter into the prepared cups, filling each about three-fourths full.

3. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans. If desired, cool cakes completely on racks.

4. To serve, place each warm or cooled cake on a dessert plate. If desired, top with broken walnuts. Spoon about 1-1/2 tablespoons of the Caramel Sauce over each cake.

Caramel Sauce

Yield: about 2-1/3 cups
Ingredients
  • 1  cup  packed brown sugar
  • 2  tablespoons  cornstarch
  • 1  cup  half-and-half or light cream
  • 1/2  cup  water
  • 1/3  cup  light-color corn syrup
  • 2  tablespoons  butter
  • 1  teaspoon  vanilla
Directions

1. In a medium heavy saucepan combine brown sugar and cornstarch. Stir in half-and-half, the water, and corn syrup. Cook and stir over medium heat until bubbly (mixture might look curdled). Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Serve warm.

Nutrition Facts (Pumpkin Butter Baby Cakes)
  • cal. (kcal) 285,
  • Fat, total (g) 10,
  • chol. (mg) 41,
  • sat. fat (g) 6,
  • carb. (g) 46,
  • fiber (g) 1,
  • pro. (g) 3,
  • vit. A (IU) 292,
  • vit. C (mg) 1,
  • sodium (mg) 145,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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