Mason Jar Pumpkin Cake for Two

Special equipment needed: two 8-ounce mason jars or 6 ounce ramekins.

1. Preheat oven to 350 F. Spray the mason jars or ramekins with cooking spray. Fill a loaf pan with warm water about 1 1/2” up the side of the pan (or just 1/2” up the sides if you are using ramekins).
2. In a bowl, add egg white and sugar and whisk until combined. Add in vanilla, melted butter and pumpkin puree. Stir until incorporated. Add flour, baking powder,salt and spices, stirring until smooth. Stir in milk and divide batter equally between the jars or ramekins.
3. Place the jars in the water bath pan, put pan into the oven and bake for 20-30 minutes until cake is set and a toothpick inserted into the center comes out clean. Using an oven mitt, remove pan from oven then carefully transfer the jars out of the water bath to a wire rack to cool completely before frosting.
4. Using a handheld mixer, whip the cream cheese and butter until fluffy. Add the powdered sugar and mix until fluffy, about 2 minutes. Divide evenly on the tops of the cakes and top with sprinkles. Cake will stay fresh in the jar for up to 3 days if tightly covered with a lid.

Note:
1. Inspired by Vanilla Cupcakes for Two at How Sweet Eats.
2. Don’t be afraid to put mason jars in the oven to bake these cakes. They are baked in a water bath and will be just fine!