Pumpkin Cake with Maple Frosting
You can mix all of the nuts in the cake or leave 1/4 cup out for garnishing.
Cook Time30 mins
Total Time1 hr 15 mins
- 1 cup pecans toasted and chopped
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 stick 1/2 cup butter, melted
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 can 15 oz. pumpkin I buy Trader Joe’s organic
- 1 package 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 Tbsp. maple syrup
- 1 tsp. maple extract
Heat the oven to 350. Coat an 8×8 baking pan with cooking spray.
Place nuts on a baking sheet and bake for 10 minutes, or in the microwave (on paper towel) for about 2 minutes, turning occasionally. Cook the nuts; chop and set aside.
In a large bowl, mix the sugars, butter, eggs and vanilla. Add in the flour, baking powder, and salt. Mix well.
Mix in the pumpkin, stirring well until combined. Add the chopped nuts.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 30 minutes and frost.
For the frosting, with a mixer, beat the cream cheese until smooth, adding in the powdered sugar, maple syrup, and extract. Beat until completely smooth.
Frost the cake and top with extra nuts if you prefer; serve.