Einkorn Pumpkin Cake with Brown Butter Frosting

Prep: Preheat oven to 350 degrees Fahrenheit and lightly grease a 9x13 baking dish. Set aside.
Dry Ingredients: To a bowl whisk together einkorn flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
Wet ingredients: Using a stand mixer, with the whisk attachment add pumpkin puree, sugar, melted butter and avocado oil. Mix until well combined.
Eggs: Add in eggs, one at a time mixing well between each addition.
Combine: Add the flour mixture in 3 additions, mixing until just combined after each. This prevents lumps and helps create a smooth, even batter.
Bake: Pour batter into your greased lined 9x13 baking dish and bake for 35-40 minutes or until a toothpick inserted comes out clean. Allow cake to completely cool before frosting about 2 hours.

Brown the butter: Using a 2-quart saucepan, begin to brown your butter (see post detailed instructions). Once browned, transfer to a liquid measuring cup and place in refrigerator to solidify. Usually about 3 hours. If you're short on time, you can place in the freezer, stirring every 15 minutes until partially solidified.
Whip the butter: Once the butter has solidified, but is still soft like room temperature butter, place in stand mixer with whisk attachment and whisk the butter until light and fluffy. About 2 minutes.
Add flavor and sugar: Add vanilla extract and slowly add powdered about 1 cup at a time. Continue to mix on medium high, until the powdered sugar is creamed together and fluffy. This takes about 2 minutes-scrape down the sides of the bowl to incorporate all the powdered sugar.
Add sour cream: Add 3 tablespoons of sour cream and whip until the frosting is silky. If it’s still too thick, add up to 1 more tablespoon. Scrape down the sides of the bowl as needed.
Frost and store: Frost immediately over cooled cake or cupcakes. If not using right away, store in airtight container in the refrigerator, allow to come to room temperature before frosting.