With warm spices, rich maple glaze, & crushed candied pecans, these Brown Butter Pumpkin Cake Bites are a delicious way to impress your guests this fall.
Makes 25-30 Cake Bites
To brown the butter, melt the stick of butter over medium heat, swirling occasionally so that it heats evenly. The butter will start to sputter and foam, and go from a golden color to a rich shade of amber. Once the foaming begins to slow and you smell a nutty aroma, remove the pan from heat and transfer to a heatproof bowl. (More information on how to brown butter.)
With the mixer on low speed, add in the flour mixture a half a cup at a time. Be careful not to overmix. Remove the bowl from the mixer, and fold the crushed candied pecans into the mixture with a rubber spatula or wooden spoon.
Store the Pumpkin Cake Bites in an airtight container at room temperature for 4-5 days, or in the fridge for up to a week.
Cupcake Alternative: If you don’t have a cakelet pan, this recipe works just as well for mini cupcakes. Line a mini cupcake tin with cupcake wrappers and follow instructions as above. Fill each wrapper three-fourths of the way full and bake for 15-20 minutes, until cooked through. Drop dollops of glaze and a sprinkling of candied pecans on each once cool.
Making Candied Pecans: Candied pecans are super easy to make, and take almost no hands-on time at all. See my recipe for Easy Homemade Candied Pecans or use your favorite. You can also substitute plain roasted pecans (or omit altogether), if you prefer.