Brown Butter Pumpkin Layer Cake
Cake or cupcakes: I got 23 cupcakes using my 1 1/2 inch scoop
3/4 cups butter, which you will brown ( using your fry pan melt the butter over medium heat and swirl in pan until it becomes a nutty golden brown. This will take a few minutes so watch closely so you don't burn it, let this cool for about 15 minutes.
1 1/2 cup pumpkin
2 cups flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ground ginger
3/4 tsp salt
1/4 tsp ground cloves
1 1/2 cup sugar
2/3 cups light brown sugar
2 large eggs
1/3 cup buttermilk
Topping: Cut this in half if making cupcakes you will have plenty to sprinkle on top
1 1/2 Tbsp butter
2/3 cups pecans (chopped fine)
1/2 cup unsalted, raw, hulled pepitas ( I used all pecans)
2 Tbsp light brown sugar (packed)
1/4 tsp salt
1 1/2 tbsp chopped crystallized ginger
1/2 cup butter room temp
1 (8 ounce) package of cream cheese, room temp
1/4 cup packed light brown sugar
1 1/4 cup of confectioner's sugar
1 tsp vanilla
In your mixer bowl, add the sugar, pumpkin, brown sugar, eggs, and buttermilk. Mix well using your mixer. In another bowl add the flour and spices then Using a wooden spoon add this to the wet ingredients in the mixer bowl. Then add the cooled brown butter and combine until all mixed together. Divide batter between 2 round cakes pans that have been buttered and floured. Bake at 350 degrees for 25-30 minutes. Watch them so you do not over bake them. Bake until a toothpick comes out clean in the center of the cakes.
Frosting: At room temp for the butter and cream cheese, Place these ingredients in your mixer bowl. Add the remaining ingredients and mix until light and fluffy.
Topping: I made cupcakes so you could cut the recipe in half and you will have plenty to sprinkle on top of each cupcake. I didn't use the pepitas nuts. I used all pecans. Crystallized ginger is expensive but you could add a very small pinch of ground ginger to give a bit of a ginger taste.
Have shared this recipe with