Recipes and Cooking Pumpkin Butter Baby Cakes Be the first to rate & review! Aromatic cinnamon and pumpkin butter are sensory delights when you're yearning for a comfort dessert. A flowing caramel sauce adds a creamy-sweet finish to these irresistible little cakes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Bake Time: 18 mins Cool Time: 5 mins Total Time: 30 mins Yield: 24 baby cakes Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 ½ teaspoon baking powder ¾ teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon salt ¾ cup butter, softened ½ cup granulated sugar ½ cup packed brown sugar 2 eggs 1 cup pumpkin butter 1 tablespoon vanilla 2 tablespoon vinegar or lemon juice 1 5 ounce can evaporated milk ½ cup chopped walnuts, toasted Broken walnuts, toasted (optional) 1 recipe Caramel Sauce Caramel Sauce 1 cup packed brown sugar 2 tablespoon cornstarch 1 cup half-and-half or light cream ½ cup water ⅓ cup light-color corn syrup 2 tablespoon butter 1 teaspoon vanilla Directions Preheat oven to 350°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. 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. 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. 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 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. Rate it Print Nutrition Facts (per serving) 285 Calories 10g Fat 46g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 285 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 41mg 14% Sodium 145mg 6% Total Carbohydrate 46g 17% Protein 3g Vitamin C 0.6mg 3% Calcium 60.6mg 5% Iron 1.1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.