Pumpkin Cake Maple Frosting Recipe

Alright folks, gather ’round because I’ve just whipped up the ultimate autumn dessert that magically combines cozy spices and pumpkin goodness into a heavenly cake. Let’s dive in! 🍁✨

I love how my Maple Frosted Pumpkin Cake captures the essence of autumn. It has 1 cup of pumpkin puree and a mix of spices that really make it sing: cinnamon, nutmeg, and ginger (with the pumpkin, that’s the autumn trifecta, right?).

It’s a warm, slightly dense, perfectly textured cake (if I do say so myself), and the combination of flavors is fantastic. If you find that you love it or anything therein, just sing the autumn song and grab a slice; it’s super wholesome and delicious.

Ingredients

• Pumpkin Puree: Rich in vitamins A and C, provides moisture and natural sweetness.
• All-Purpose Flour: Essential for structure, providing bulk and foundation to the cake.
• Ground Cinnamon: Adds warmth and depth, popular in autumn flavors.
• Brown Sugar: Adds sweetness and a hint of molasses flavor.
• Pure Maple Syrup: Natural sweetener with a rich flavor, enhances the frosting.
• Vegetable Oil: Contributes to a moist and tender cake texture.

Ingredient Quantities

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened
• 1/4 cup pure maple syrup
• 1/4 teaspoon salt (for frosting)
• 3 cups powdered sugar
• 1-2 tablespoons milk, as needed
• 1 teaspoon vanilla extract (for frosting)

How to Make this

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm it up. Use a baking pan that is 9×13 inches, greasing it with some form of fat and dusting it with flour.

2. In a big bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk together until uniformly mixed. This is the dry mixture.

3. In a separate bowl, mix together the sugars, the pumpkin, the oil, the eggs, and the vanilla until you have a smooth mixture. Then, the first bowl’s contents are added to this second bowl, and everything is mixed until the batter is relatively homogenous.

4. Add the dry ingredients to the wet ingredients a little at a time, stirring until you have a mixture that is just combined.

5. Evenly spread the batter in the prepared baking pan.

6. Cook for 25-30 minutes, or until a toothpick put into the middle comes out clean. Allow the cake to cool all the way in the pan on a wire rack.

7. To make the frosting, using an electric mixer, beat the unsalted butter (softened) in a large bowl until creamy.

8. Slowly incorporate the powdered sugar, one cup at a time. Be sure to beat the mixture well after each cup is added.

9. Incorporate the maple syrup, milk (added to reach the desired consistency), salt, and vanilla extract. Then, beat together until the frosting reaches a state of smoothness and fluffiness that is, consistent with, if not exceeding, the usual standards for an icing.

10. When the cake has reached room temperature, smooth an even layer of maple frosting over the top. Cut into squares and serve. Enjoy!

Equipment Needed

1. Oven
2. 9×13 inch baking pan
3. Pastry brush or paper towel (for greasing)
4. Measuring cups
5. Measuring spoons
6. Large mixing bowls (2)
7. Whisk
8. Mixing spoon or spatula
9. Toothpick
10. Wire rack
11. Electric mixer
12. Knife (for cutting cake)
13. Spreader or offset spatula (for frosting)

FAQ

• Q: Can I use fresh pumpkin instead of canned pumpkin puree?
  
  A: Yes, you can use fresh pumpkin. Ensure it’s pureed to a smooth consistency and well-drained.
• Q: Can this cake be made gluten-free?
  
  A: Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture.
• Q: How should the cake be stored?
  
  A: Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
• Q: Can I replace the vegetable oil with another type of oil?
  
  A: Yes, you can use canola oil or melted coconut oil as a substitute for vegetable oil.
• Q: What adjustments are needed at high altitudes?
  
  A: At high altitudes, reduce the baking powder to 3/4 teaspoon and increase the baking temperature by 15°F. Check the cake a few minutes earlier for doneness.
• Q: Can I add nuts or raisins?
  
  A: Absolutely, fold in 1/2 cup of chopped nuts or raisins after mixing the batter.

Pumpkin Cake Maple Frosting Recipe Substitutions and Variations

1 and 3/4 cups all-purpose flour: Whole wheat flour can be substituted in equal amounts for a denser, nuttier texture.
1 cup pumpkin puree: Use 1 cup of mashed sweet potatoes instead and enjoy a subtly different flavor.
1/2 cup vegetable oil: Substitute with 1/2 cup of melted coconut oil for a light coconut flavor.
2 large eggs. For a vegan option, replace with 1/2 cup of unsweetened applesauce.
1/4 cup pure maple syrup. Replace with: 1/4 cup honey. Result: A different sweetness profile, using an equivalent measure of a liquid sweetener.

Pro Tips

1. Flavor Enhancement: Toast the spices (cinnamon, nutmeg, ginger, and cloves) in a dry skillet over low heat for about 1-2 minutes. This will enhance their aromatic qualities and deepen the overall flavor of your cake.