@the__crave: Sticky Toffee Pumpkin Cake Ingredients Pumpkin cakes * 1 cup all-purpose flour * 1 teaspoon baking powder * ½ teaspoon baking soda * ½ teaspoon salt * 1½ teaspoons pumpkin pie spice * ½ cup pumpkin purée * ½ cup packed brown sugar * 1 large egg * ¼ cup melted butter * ¼ cup milk * 1 teaspoon vanilla extract Sticky toffee sauce * ½ cup butter * 1 cup packed brown sugar * ¾ cup heavy cream * 1 teaspoon vanilla extract * ¼ teaspoon salt Directions 1. Preheat oven to 350°F. Grease six wells of a muffin pan or six small ramekins. 2. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. 3. In a separate bowl, whisk the pumpkin, brown sugar, egg, melted butter, milk, and vanilla. 4. Add the dry ingredients and stir just until combined. 5. Divide the batter between the prepared wells. Bake for 18–22 minutes, or until the centers spring back when gently touched. 6. Meanwhile, melt the butter for the sauce in a saucepan over medium heat. Add the brown sugar and heavy cream. 7. Bring to a gentle simmer and cook for 4–5 minutes, stirring frequently, until smooth and slightly thickened. Remove from the heat and stir in the vanilla and salt. 8. Turn the warm cakes onto serving plates. Poke several small holes in each cake and slowly spoon warm toffee sauce over the top. 9. Serve with extra sauce and a spoonful of whipped cream or vanilla ice cream. #pumpkincake #stickytoffeepudding #falldesserts #comfortfood #easybaking

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Tuesday 08 September 2026 03:20:59 GMT