Category: Pumpkin

Honey Butter Pumpkin Cake

Posted on by Mari Vasseur
Honey Butter Pumpkin Cake

This subtly sweet, perfectly spiced, soft pumpkin cake, with a touch of honey, is perfect for those autumn pumpkin-spice cravings. The delicious honey butter glaze gives this cake the perfect balance and helps to keep it moist for days. The recipe is easy enough to make as a breakfast cake, but elegant enough for afternoon tea. I decorated my cake, fairy-style, with edible flowers and roasted, salted pumpkin seeds. It’s also delicious served with dollops of whipped cream.

Honey Butter Pumpkin Cake

by Mari Vasseur
Subtly sweet and perfectly spiced soft, moist single layer pumpkin cake topped with honey butter glaze
Print Recipe
Course Brunch, Dessert
Servings 8 servings

Ingredients
  

Pumpkin Cake

  • 1 cup (128g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 teaspoon ground nutmeg preferably freshly ground
  • â…” cup (132g) granulated sugar
  • â…” cup (150ml) avocado oil or neutral oil of your choice
  • 2 tablespoons (42g) honey
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup (227g) canned pure pumpkin purée not pie filling

Honey Butter Glaze

  • ¼ cup (57g) unsalted butter
  • 2 tablespoons (30ml) orange juice
  • 2 tablespoons (42g) honey
  • ½ cup (60g) powdered sugar
  • â…› teaspoon fine sea salt or to taste

Instructions
 

Pumpkin Cake

  • Preheat the oven to 325ºF (165ºC). Line the bottom of an 8-inch cake pan with parchment paper. Grease and flour the insides.
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well blended.
  • In a large bowl, beat the sugar, oil, honey, eggs and vanilla, with an electric mixer at medium speed, until smooth and well blended, Beat in the pumpkin purée. Stir in the flour mixture by hand, just until combined.
  • Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 33-40 minutes. Do not over bake. Cool the cake in the pan for 10-12 minutes. Remove the cake from the pan and transfer to a cooling rack.

Honey Butter Glaze

  • In a medium-sized saucepan, melt the butter over medium-low heat. Whisk in the orange juice, powdered sugar and salt until smooth and well blended. Add additional salt to taste if desired. Brush the glaze generously over the warm cake.
Keyword cake, honey butter, pumpkin

Mocha Pumpkin Spice Bread

Posted on by Mari Vasseur
Mocha Pumpkin Spice Bread

It wouldn’t be fall without PSL’s and pumpkin bread. This ultra moist, plush version of pumpkin bread has mocha batter swirled through it and a rich chocolate glaze that takes it over the top. It’s dangerously delicious and nearly impossible to eat just one slice. I think this might just become your new favorite fall baking recipe.

 

Mocha Pumpkin Spice Bread

by Mari Vasseur
Soft, ultra moist pumpkin spice bread, swirled with mocha and topped with a shiny chocolate glaze
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 1 loaf

Ingredients
  

Mocha Pumpkin Spice Bread

  • 1 cup (128g) all purpose flour, sifted Plus extra for dusting the pan
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • â…” cup (152ml) avocado oil or neutral oil of your choice, divided
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs
  • ¼ cup (59ml) evaporated milk (not sweetened condensed milk)
  • 1 teaspoon pure vanilla extract
  • ¾ cup (180g) canned pure pumpkin purée (not pumpkin pie filling)
  • 2 tablespoons (11g) unsweetened dark dutch process cocoa powder Plus extra for dusting the pan
  • 1 ¼ teaspoons espresso powder

Chocolate Glaze

  • ¼ cup (57g) unsalted butter, cubed
  • 3 ounces (85g) semisweet or dark chocolate bar, chopped
  • 1 ½ tablespoons (23g) corn syrup or 1 tablespoon (21g) honey

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides with a mixture of equal parts unsweetened cocoa powder and flour.
  • In a medium-sized bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt until well blended.
  • Set aside one tablespoon (15ml) of the oil. In a large bowl, beat the remaining oil, the sugar, brown sugar, eggs, evaporated milk and vanilla extract until smooth and creamy. Beat in the pumpkin purée until incorporated. Stir in the flour mixture just until combined.
  • Place one cup (237g) of the batter in a separate medium-sized bowl. Add the cocoa powder, espresso powder and the reserved one tablespoon of oil. Mix until incorporated.
  • Place half of the pumpkin batter into the baking pan. Scoop the mocha batter into the pan, alternating with scoops of the remaining pumpkin batter. Swirl the batter with a skewer. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs attached (not wet batter), about 35-45 minutes. Let the loaf cool in the pan for 10 minutes, then turn the loaf out and continue cooling on a cooling rack.

Chocolate Glaze

  • Melt the butter, chocolate, and corn syrup together in a medium-sized heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly then spoon the glaze over the cooled loaf and let it drip down the sides.

Notes

To find the 9 x 5 inch loaf pan I used, click here.
Keyword cake, loaf, mocha, pumpkin spice

Pumpkin Cinnamon Roll Cakes

Posted on by Mari Vasseur

Summer was such a happy season for me as a child that I didn’t want it to end. I still love summer, but now that I’m an adult, I begin to anticipate fall right around the time when I’m tired of harsh, hot temperatures, rumbling air conditioners and flies buzzing around at cookouts. Now is that time for me. It’s so hot where I live right now, that I’m welcoming the cool, crisp fall weather and all it brings.

The beautiful warm flavors of fall are perfectly captured in these Pumpkin Cinnamon Roll Cakes. The moist, perfectly spiced cakes are topped with a cinnamon swirl which is basically cinnamon roll filling. I topped them with Vanilla Bean Icing, but you can also make it cream cheese icing by swapping out 1 tablespoon of the melted butter for 1 tablespoon of softened cream cheese, if you prefer. The optional addition of meringue powder helps the icing set up and gives it that crunch we love on glazed donuts. To find meringue powder, click here.

I used a shallow jumbo muffin pan to make these cakes. The muffin cups are 4 inches wide and 1 inch deep. A hamburger bun pan for 4-inch buns or six 4-inch cake pans will also work. To find the pan I used, click here.

Pumpkin Cinnamon Roll Cakes

Moist pumpkin cakes with cinnamon swirls and vanilla bean icing
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 6 4-inch cakes

Ingredients
  

Pumpkin Cakes

  • 1 cup (4 1/2 oz or 128g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg preferably freshly ground
  • 1 cup (7 oz or 200g) sugar
  • â…” cup (4 5/8 oz or 145ml) vegetable oil or neutral oil of your choice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (8 1/4 oz or 234g) pure pumpkin purée (not pumpkin pie filling)

Cinnamon Swirl

  • ½ cup (3 1/2 oz or 100g) packed brown sugar
  • 1 tablespoon all purpose flour
  • 2 ½ teaspoons ground cinnamon
  • pinch fine sea salt
  • ¼ cup (2 oz or 57g) unsalted butter, melted

Vanilla Bean Icing

  • 2 tablespoons (1 oz or 28g) unsalted butter, melted
  • ½ teaspoon vanilla bean paste
  • ½ cup (2 1/8 oz or 60g) powdered sugar
  • ½ teaspoon meringue powder optional
  • pinch fine sea salt
  • 2-3 tablespoons (30-45ml) whole milk

Instructions
 

Pumpkin Cakes

  • Preheat the oven to 350ºF (180ºC). Line a 6-serving shallow jumbo muffin pan with jumbo muffin liners.* (The liners will fit by pressing them in around the inside bottom edges.) The muffin pan I used has cups that are 4-inches across by 1-inch deep. A hamburger bun pan for 4-inch buns or six 4-inch cake pans will also work.
  • In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
  • In a large bowl, whisk together the sugar, oil, eggs and vanilla until smooth and well combined. Mix in the pumpkin purée. Stir in the flour in two additions, just until combined.
  • Transfer the batter to the muffin cups, evenly dividing the batter among the cups. Pipe the cinnamon swirl mixture in a spiral on the top of the batter of each one.
  • Bake until a toothpick inserted into the center of the cake part comes out clean, about 23-27 minutes. Let the cakes cool in the pan for 5 minutes, then transfer to a cooling rack.

Cinnamon Swirl

  • In a small bowl, whisk together the brown sugar, flour, cinnamon and salt. Add the melted butter and whisk until well combined.
  • Transfer the mixture to a piping bag fitted with a 1/4-inch wide round tip.

Vanilla Bean Icing

  • In a small bowl, whisk together the butter, vanilla bean paste, powdered sugar, meringue powder, salt and 1 tablespoon (15ml) of milk until well combined. Whisk in more milk as needed to reach your desired consistency.
  • Brush the icing on the cooled cakes with a small pastry brush or make the icing a little thinner and drizzle the icing on if you prefer.

Notes

*To find jumbo muffin liners, click here.
To find the baking pan I used, click here.
To find 4-inch cake pans, click here.
To find meringue powder click here.
Keyword cake, pumpkin cinnamon roll

Perfect Pumpkin Cake

Posted on by Mari Vasseur
Pumpkin Cake

This Perfect Pumpkin cake brings back memories. The tender, moist texture reminds me of the pumpkin cake bars I used to make in junior high. I got the treasured bar recipe from an old children’s cookbook. I lent the cookbook to a neighbor and never saw the book or the recipe again. Through trial and error, I came up with this perfectly spiced, soft fluffy cake, which I think is even better! It’s so delicious it doesn’t need frosting, but the classic pairing with cream cheese frosting takes it over the top.

Perfect Pumpkin Cake

Print Recipe
Course Dessert
Servings 8

Ingredients
  

Pumpkin Cake

  • 1 cup (128g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg, preferably freshly ground
  • 1 cup (200g) sugar
  • â…” cup (150ml) avocado oil or neutral oil of your choice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (227g) pure pumpkin purée Not pie filling

Cream Cheese Frosting

  • 6 tablespoons (85g) cream cheese, softened
  • 6 tablespoons (85g) unsalted butter, softened
  • ¾ teaspoon vanilla bean paste or pure vanilla extract
  • 1 pinch fine sea salt
  • 2 cups (240g) powdered sugar, sifted
  • 1-3 teaspoons heavy cream, room temperature

Instructions
 

Pumpkin Cake

  • Preheat the oven to 325ºF (165ºC). Line the bottom of an 8-inch round cake pan* with parchment paper**. Grease and flour the insides.
  • In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
  • In a large bowl, beat the sugar, oil, eggs, vanilla and pumpkin purée with an electric mixer or by hand with a whisk, until smooth and well blended. Stir in the flour mixture, just until combined.
  • Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 38-43 minutes. Cool the cake in pan for 10 minutes. Remove the cake from pan and transfer to a cooling rack.

Cream Cheese Frosting

  • In a large bowl, beat the cream cheese and butter together with an electric mixer, until creamy. Beat in the vanilla extract and salt until well combined. On low speed, beat in the powdered sugar. Keeping the mixture at low speed, beat in the heavy cream a little at a time until your desired consistency is reached. Stir with a spatula to smooth out any bubbles.

Notes

*To find the cake pan I used, click here.
**To find the parchment rounds I used, click here.
Keyword cake, pumpkin