Brown Sugar & Cinnamon Pumpkin Cake

I am not kidding when I say- YES, you need another Pumpkin Recipe!! This is a Fall MUST. It is so SO simple to make and the cake is addictly light and filled with warm pumpkin flavor. Coated in Brown Sugar & Cinnamon because, Why not!? I made these shapes in my Nordic Ware Autumn Leaves & Pumpkin pan and the rest in a Mini Muffin tin. They turned out like little donut holes! You can easily yield about 12 regular size muffins or 1 loaf pan.

***Here are two of my recommendations for pans to Bake these delicious Mini Pumpkin Cakes (affiliate links below)

Pumpkin Cake Recipe

Ingredients:

1 1/4 Cups Flour

3/4 Butter; melted (1 and 1/2 Sticks total)

2 eggs

1 tsp. Vanilla Extract

1 Cup Pumpkin Puree

1/2 Cup Sugar

1/4 Brown Sugar

1 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Salt

1/4 tsp. Nutmeg

1/4 tsp. Ginger

1 tsp. Cinnamon

Cinnamon & Brown Sugar Coating

1/4 Butter

1/4 Brown Sugar

2 tsp. Cinnamon

Preheat oven to 375 degrees and grease the pan you are choosing to use.
In a standing mixer with the whisk attachment, add butter and sugars together until well blended.
Next, add Eggs, Vanilla Extract, Pumpkin Puree until all the ingredients are well incorporated.
In a large bowl, sift together the Flour, Salt, Baking Soda & Baking Powder and Spices.
Switching to the paddle attachment, on low, slowly add the dry ingredients to the wet until just mixed; Careful not to over mix
Spoon Pumpkin batter into the pan or tins then bake. I made 6 mini cakes and they baked for 20 minutes and about 1 dozen mini muffins that baked for about 15 minutes. I would use your judgement and set the timer for 15-20 then check on them. Be sure they are cooked through using a skewer that comes out clean.
Cool on wire rack.
Melt butter in a small bowl and mix together the Cinnamon & Brown Sugar in a medium bowl. Using a pastry brush, brush melted butter on the cake or muffins and then coat them in the cinnamon sugar.
Enjoy!!!