Go Back
The ingredients for Brown Butter Maple Pumpkin Spice Cake come together to create warmth and comfort. Here’s what you need: - 1 cup unsalted butter - 1 cup pumpkin puree (canned or fresh) - 1 cup packed brown sugar - ½ cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon allspice - ½ teaspoon salt - ½ cup pure maple syrup (for drizzling) - Optional: powdered sugar for dusting For substitutions, you can use coconut oil instead of butter for a dairy-free option. If you want to cut sugar, try using less brown sugar or a sugar substitute. You can also use almond flour or whole wheat flour to add some nutrition. Just remember, this may change the cake's texture. To start, preheat your oven to 350°F (175°C). Take a 9x13-inch baking pan. Grease it well with unsalted butter or non-stick spray. This step helps the cake come out easily. For an extra trick, line the bottom and sides with parchment paper. This makes cleanup easy and ensures no cake sticks. Next, we’ll brown the butter. In a medium saucepan, melt the unsalted butter over medium heat. Keep stirring and swirling the pan. After about 5-7 minutes, the butter will turn golden brown. You’ll know it’s ready when it smells nutty and delicious. Remove it from heat and let it cool for about 5 minutes. Now, let’s mix our wet ingredients. In a large bowl, combine the warm browned butter with pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract. Use a whisk to mix everything until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt. Make sure there are no clumps in your dry mixture. When adding the dry ingredients to the wet ones, do it slowly. Gently stir with a spatula or wooden spoon until just mixed. Be careful not to overmix. Overmixing can make the cake dense, and we want it light and fluffy. It’s time to bake! Pour the batter into your prepared pan and smooth the top with a spatula. Place the pan in the oven and bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs. After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Cooling is key because it helps the cake set. Once cooled, drizzle pure maple syrup on top for extra flavor. If you like, dust it lightly with powdered sugar for a sweet finish. To get a great cake, start with room temperature eggs and butter. Cold eggs can make it hard to mix. Room temperature butter blends well with sugar for a light texture. For flour, always use a spoon to scoop. This prevents it from packing down. After scooping, level it off with a knife. Too much flour can make the cake dense. You can boost the flavor with extra spices. Try adding a pinch of cloves or cardamom. These spices add warmth and depth to your cake. Pair your cake with maple syrup for a sweet touch. It balances the spices well. You can also serve it with whipped cream or ice cream. Both make a delightful treat! {{image_4}} You can make this cake a bit healthier. Start by using whole wheat flour instead of all-purpose flour. Whole wheat flour adds fiber and nutrients. It gives the cake a hearty texture and a nutty flavor. You might need to adjust the liquid slightly since whole wheat absorbs more moisture. Reducing sugar content is another great option. You can cut the brown sugar and granulated sugar by a third. This change keeps the cake tasty while lowering the sweetness. You can also use natural sweeteners like honey or maple syrup instead. This way, you keep that lovely maple flavor. Want to mix it up? Add nuts or chocolate chips to the batter! Chopped walnuts or pecans give a nice crunch. Chocolate chips offer a rich contrast to the spices. Just fold them in gently after mixing the batter. You can also try different frostings or glaze options. A cream cheese frosting pairs well with the pumpkin spice flavor. For a lighter touch, drizzle a simple glaze made from powdered sugar and milk. You could even use a spiced glaze with cinnamon for extra warmth. The choices are endless, so feel free to get creative! To keep your Brown Butter Maple Pumpkin Spice Cake fresh, let it cool completely. Once cooled, wrap the cake tightly in plastic wrap. Store it in an airtight container at room temperature. This will keep it moist and tasty for up to four days. If you have leftovers, be sure to check for any signs of spoilage before serving. If you want to store the cake longer, freezing is a great option. First, let the cake cool completely. Then, slice the cake into individual pieces. Wrap each slice in plastic wrap and place them in a freezer-safe bag. This helps prevent freezer burn. You can freeze the cake for up to three months. When you’re ready to enjoy it, simply take a slice out of the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. You can also warm it in the microwave for a few seconds. Enjoy your delicious cake any time! Yes, you can use fresh pumpkin. Fresh pumpkin has a different texture than canned. It can be a bit more watery. Make sure to cook and drain fresh pumpkin to reduce moisture. This will help keep your cake light and fluffy. To check if the cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean or with a few crumbs, it’s ready. Keep an eye on the time, but trust the toothpick test for the best results. If you don't have maple syrup, try honey or agave nectar. Both add sweetness but change the flavor a bit. You can also use brown sugar mixed with water. This will mimic the syrup's texture but not its taste. This blog post covered key steps to baking a great cake, from ingredients to storage. We discussed how to brown butter, mix ingredients well, and cool your cake properly. You learned smart tips for texture, flavor, and health variations, as well as storage methods. Baking cake is fun and rewarding. You can make it your own with simple changes. Enjoy your baking journey and don’t be afraid to experiment!

Brown Butter Maple Pumpkin Spice Cake

Indulge in the warm flavors of fall with this Brown Butter Maple Pumpkin Spice Cake recipe! This moist and delicious cake features rich brown butter and a blend of cozy spices, drizzled with pure maple syrup for the perfect finishing touch. Perfect for any gathering or a sweet treat at home, this cake is easy to make and sure to impress. Click through to explore the full recipe and create your own delicious masterpiece!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter

1 cup pumpkin puree (canned or fresh)

1 cup brown sugar, packed

½ cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon allspice

½ teaspoon salt

½ cup pure maple syrup (for drizzling)

Optional: powdered sugar for dusting

Instructions
 

Prepare the Oven: Preheat your oven to 350°F (175°C). Take a 9x13-inch baking pan and grease it thoroughly with butter or non-stick spray. For easier removal, you can also line the bottom and sides of the pan with parchment paper.

    Brown the Butter: In a medium-sized saucepan, melt the unsalted butter over medium heat. Keep cooking the butter, swirling the pan occasionally, until it turns a lovely golden brown and emits a nutty aroma, which should take around 5-7 minutes. Once done, remove it from the heat and let it cool slightly for about 5 minutes.

      Mix Wet Ingredients: In a large mixing bowl, combine the warm browned butter with pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract. Using a whisk, mix the ingredients thoroughly until the mixture is smooth and well incorporated.

        Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, allspice, and salt. Make sure that these dry ingredients are mixed well to avoid any clumps.

          Combine Wet and Dry Ingredients: Gradually add the dry mixture into the bowl with the wet ingredients. Gently stir with a spatula or wooden spoon until just combined, being careful not to overmix to keep the cake light and fluffy.

            Pour into Pan: Pour the batter into the prepared baking pan. Use a spatula to smooth the surface evenly, ensuring there are no large air bubbles.

              Bake: Place the pan in the preheated oven and bake for 30-35 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

                Cool and Drizzle: Once baked, allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. After it has cooled, drizzle the pure maple syrup generously over the top. If desired, lightly dust the cake with powdered sugar for an extra sweet touch.

                  Serve: Once ready, slice the cake into squares. Serve it warm or at room temperature, and enjoy this delightful cake alongside a cozy cup of tea or coffee!

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12-16