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Honey Butter Pumpkin Cake

A moist and tender cake infused with warm spices and the sweetness of honey and pumpkin, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Ensure it is halal-certified.
  • 1/2 cup honey Ensure it is halal-certified.
  • 1/2 cup butter, softened
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf or round cake pan.
  2. In a large bowl, cream together the softened butter and honey until light and fluffy, about 2-3 minutes with an electric mixer. Add the eggs one at a time, followed by the pumpkin puree and vanilla extract, mixing well.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
  3. Serve warm or at room temperature for the best flavor.

Notes

For variations, consider topping with whipped cream or toasted nuts. If out of pumpkin puree, you may substitute it with applesauce.