Preparation

1. Spray each Cuisinart Mini Pumpkin Pan with nonstick baking spray; reserve. Preheat oven to 350°F with the rack in the middle.
2. To make the cake batter, melt the butter in small saucepan over medium-high heat. When the butter starts to sputter, reduce to low and continue to cook for 5 to 7 minutes, stirring occasionally, until golden brown and nutty smelling. Let cool.
3. In a small bowl, whisk together the sugars, flour, salt, baking powder, baking soda, and spices. In a medium bowl, mix the egg, pumpkin, buttermilk, and vanilla together, then stir in the browned butter and water. Add the dry ingredients to the wet and whisk until just smooth.
4. Divide the batter between the 4 prepared pans and use a toothpick to encourage batter into grooves. Firmly tap the pans on the counter to remove air bubbles and smooth the tops with an offset spatula. Transfer the pans to a baking sheet and into the preheated oven. Bake until the cakes are set in the middle and a cake tester comes out mostly clean, about 18 to 20 minutes.
5. Allow cakes to cool in pans on a cooling rack for about 10 to 15 minutes, and then remove from the pans. Return cakes to the cooling rack set in on a parchment lined baking sheet. Let cakes cool completely before glazing.
6. To make the glaze, combine the melted butter, maple syrup, water, and confectioners’ sugar in a small bowl and whisk until completely smooth with no lumps. Spoon the glaze over the cooled cakes and all along the sides to coat.
7. After the glaze has set, decorate the cakes with colored buttercream if desired.