Moist and spicy pumpkin cake is scaled down to a serving for two and will make anyone's day extra special when baked in a cute Mason jar. Topped with cream cheese frosting and sprinkles, this makes for a great fall-inspired gift or special occasion treat for two.
Keyword: Pumpkin Cake
2tablespoonsbuttermelted and cooled.
¼heaping teaspoon of baking powder
¼teaspoonpumpkin pie spice
1tablespoonsmilkI used 1%
1tablespoonbutterat room temperature
1ozreduced fat cream cheeseat room temperature
Optional: mason jarssprinkles, birthday candles
Preheat oven to 350. Spray 2 Mason jars or 6 ounce ramekins with cooking spray. Fill a loaf pan with warm water about 1 ½'' up the side of the pan (or just ½'' up the sides if you are using ramekins).
In a bowl, add egg white and sugar and whisk until combined. Add in vanilla,melted butter and pumpkin puree. Stir until incorporated. Add flour, baking powder,salt and spices, stirring until smooth. Stir in milk and divide batter equally between the jars or ramekins.
Place in the water bath pan and bake for 20-30 minutes until cake is set and a toothpick inserted into the center comes out clean. Using an oven mitt, carefully transfer the jars out of the water bath to a wire rack to cool completely before frosting.
Using a handheld mixer, whip the cream cheese and butter until fluffy. Add the powdered sugar and mix until fluffy, about 2 minutes. Divide evenly on the tops of cakes and top with sprinkles. Cake will stay fresh in the jar for up to 3 days if tightly covered with a lid.