I've noticed there are two groups of people: those who absolutely love pumpkin and those who loathe it. Once it's fall, it seems like every dessert out there is a pumpkin one. I myself don't mind the flavor and enjoy an occasional pumpkin treat here and there. This pumpkin dutch baby cake is for those who look forward to pumpkin season and can even please those who despise it. There's just enough pumpkin there to add flavor but not enough that it's in your face. Top the dutch baby cake with maple whipped cream and homemade pecan granola and trust me, you'll love it.
**Helpful tips and common mistakes
You know that if I'm going to make an easy pumpkin dutch baby cake, I'm going to make it extraordinary with a couple of extra touches. The pecan granola in this recipe is fairly simple with oats, pecans, maple syrup, and cinnamon. You can substitute maple syrup for honey if you prefer. Bake the granola, stirring every 15 minutes to prevent any burning. The granola can also be made several days in advance.
For tips on how to make the perfect dutch baby, check out my recipe for goat cheese, chive, and smoked salmon dutch baby cakes.
After patiently waiting for 25 minutes, open the oven and see the glorious dutch baby cake in front of you. The baby cake will deflate once it's out of the oven so enjoy this beautiful sight. Put a heavy dollop of that maple whipped cream and sprinkle the granola. And of course, no dutch baby cake would be complete without a drizzle of maple syrup.
I can eat every component of this dish by itself but altogether, it is just ah-mazing! Make one for breakfast, save a little for a snack, and have another for dessert.
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