Makes
- 8 4×2½-inch mini cakes -OR-
- 6 4½x2½-inch mini cakes -OR-
- 1 9×5-inch loaf
½ cup unsalted butter
1/3 cup unsweetened applesauce
¼ cup fresh sage, cut into thin strips, + additional for optional garnish
1 2/3 cups all-purpose flour, + additional for flouring pans
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 cup solid-pack pumpkin purée (not pie filling)
1 cup packed light brown sugar
2 eggs
Preheat oven to 350°F. Prepare baking pans by spraying with non-stick spray and dusting with flour, taping out excess.
Melt butter in a saucepan over medium-low heat. Add sage strips and cook until butter turns golden brown, about 5-10 minutes. Transfer the butter/sage mixture into a medium-sized heatproof bowl and allow to cool slightly.
Whisk together, flour, baking powder, cinnamon, nutmeg, cloves, and salt. In the bowl with the butter/sage mixture whisk the applesauce, pumpkin, brown sugar, eggs. Add flour mixture in three batches and blend only until incorporated.
Divide batter evenly among pans and smooth the tops with a spatula. If your pans are individual small loaf pans, place on a rimmed baking sheet and bake until tester comes out clean, about 24-30 minutes.
Transfer pans to a wire rack and allow to cool about 10-15 minutes before unmolding. Optional: Garnish with whole sage leaves before serving.
Store in airtight container in the refrigerator for up to 5 days.