Pumpkin Butter Baby Cakes

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.

Pumpkin Butter Baby Cakes
Photo: Jason Donnelly
Prep Time:
30 mins
Bake Time:
18 mins
Cool Time:
5 mins
Total Time:
30 mins
24 baby cakes


  • 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

  • cup light-color corn syrup

  • 2 tablespoon butter

  • 1 teaspoon vanilla


  1. 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.

  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

  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 (per serving)

285 Calories
10g Fat
46g Carbs
3g Protein
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.

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