A Pumpkin Dessert Everyone Will Love #recipe

Disclosure: I received compensation in exchange for this guest post by Kristin Beischel.
For as much as I love sweets, pumpkin pie never really did it for me. As I was thinking about recipes for Thanksgiving, I said to myself, “why don’t we just skip pumpkin pie?” Pre-baking the pie crust, making the pumpkin custard, baking the pie… it seems like a lot of steps. Will anyone miss it? Probably not, once they try this Pumpkin Cake with Maple Cream Cheese Frosting! At Bake Like A Champ, we like to make refined desserts in a really simple way. Who says you have to skimp on gourmet treats just because you don’t want to spend all day in the kitchen?

Here’s the other amazing part: the recipe makes enough for one cake and four cupcakes. It’s genius. I didn’t feel like doing all the math to cut the recipe by 2/3, so I realized no one is going to complain when they get a few cupcakes for themselves! Here’s how I made it…

We butter and flour our cake pan and line our cupcake pan with 4 liners. Don’t forget to line your cake pan with parchment. It will make it much easier to get out!
While the butter and sugars are mixing, we sift the dry ingredients together. If you don’t have a sifter, that’s okay. Just make sure there are no lumps in there.
The butter and sugars mix together for a few minutes until it looks light and fluffy like this:
We add the eggs so it gets even fluffier…
Then we mix in the dry ingredients…
And last in is the pumpkin before we spread into the pans. Into the oven they go!
How much do you love that we get to keep the cupcakes for ourselves?! I mean, I guess you could give them away, but who wants to do that? The big cake will go on the Thanksgiving dessert table for everyone to enjoy.
I don’t think anyone will miss pumpkin pie this year. Especially me, because this was so much easier!
If you’re interested, check out more recipes and tips at Bake Like A Champ. Kristin is giving away a Free Guide: 5 Baking Mistakes to Avoid just for signing up for the newsletter today.

Pumpkin Cake With Maple Cream Cheese Frosting

Adapted from David Leite
Yield: 1 9-inch cake AND 4 cupcakes

1 stick unsalted butter, room temperature, plus more for greasing pan
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour (or if you don’t have cake flour: 1 ¾ cups all-purpose flour + ¼ cup cornstarch)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

4 ounces cream cheese, softened
1 stick unsalted butter, room temperature
3 cups confectioners’ sugar
3 tablespoons pure maple syrup

  1. Preheat oven to 350°. Butter and flour a 9-inch circle, 8x8, or 9x9 cake pan. Line the bottom with parchment paper. Additionally, line a cupcake pan with 4 liners.
  2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
  3. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
  4. Add eggs, one at a time, to the mixer, scraping down the sides after each addition.
  5. Alternate adding the flour and milk mixtures, beginning and ending with the flour.
  6. Beat in the pumpkin until smooth.
  7. Scoop the batter into the 4 cupcake liners. I use a large ice cream scoop to make it easy, but you’re looking to get them 3/4 full. Scoop the rest of the batter into the cake pan.
  8. Insert the cupcake pan and cake pans into the oven. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. The cake will take a bit longer, 35-40 minutes or until a toothpick inserted into the center comes out clean.
  9. In a stand mixer beat all the ingredients on medium until fluffy. Frost the tops of each cupcake and the cake, swirling decoratively.

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