Pumpkin Apple Cakes

DIRECTIONS FOR CAKES:

1. Preheat oven to 400°F.
2. Grease a 12-count muffin tin with cooking spray.
3. Combine flour, baking soda, salt and cardamom to a large mixing bowl. Mix ingredients to combine well. Set aside.
4. Beat eggs and sugar together in another large mixing bowl with a stand or electric hand mixer on medium-high speed until mixture is thickened, about 5 minutes.
5. Reduce mixer speed to low and add vanilla extract and pumpkin butter. Mix until ingredients are well combined.
6. Add butter, creme fraiche, and lemon zest. Beat again on medium speed until well assimilated.
7. Add in the flour mixture slowly to the mixing bowl. Mix until a smooth dough is formed.
8. Fold in the chopped apples.
9. Divide the dough among the muffin cups. Fill each cup until ¾ full.
10. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
11. Cool cakes in the muffin tin for 5 minutes.
12. Transfer to a wire rack to cool completely.

DIRECTIONS FOR ICING:

1. Combine milk, melted butter, and powdered sugar in a small bowl and mix by hand until smooth.
2. Drizzle icing over the cakes and let set for 5 minutes before serving.