In a small saucepan, boil the water and butter just until the butter melts.
Remove from heat and allow to sit while you mix the rest of the ingredients.
In a large bowl, whisk together the pumpkin puree, maple syrup greek yogurt, molasses, egg, flour, cornstarch, baking soda, salt, and spices.
Fold in the hot water/butter mixture. It will be runny, that’s ok!
Bake for 20-23 minutes, or until a toothpick inserted into the middle comes out mostly clean.
Allow to cool on a wire rack.
Earl Grey Infused Whipped Frosting
Place a glass or metal mixing medium bowl and your beaters into the freezer to chill.
In a medium saucepan, heat the heavy cream to a simmer.
Add the tea bags, remove from heat, and allow to steep for 30 minutes.
Remove the tea bag and allow place in the fridge until chilled.
Beat 1 1/4 of the infused heavy cream until you get stiff peaks.
Set aside.
In the very cold bowl and beaters, beat the butter, vanilla, and 1/4 cup of the reserved tea infused cream until smooth.
Add in the powdered sugar and beat until light and fluffy.
Gently fold in the buttercream to the whipped cream.
You can choose to either frost the cake with an even layer of the whipped frosting or dollop spoonfuls onto individual servings. Garnish with a light sprinkle of ground cinnamon, if desired.