Mini Pumpkin Cakes
- Ready In:
- 1hr 44mins
- Ingredients:
- 12
- Yields:
-
8 Pumpkins
ingredients
- 3⁄4 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 2 cups sugar
- 2 large eggs
- 1 1⁄2 cups canned pumpkin
- 1⁄2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- caramel candy, for Caramel Stems, Leaves, and Vines (or Caramel Bits, instructions below) (optional)
directions
- Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pumpkin and vanilla.
- Combine flour and next 4 ingredients; gradually add to butter mixture, beating at low speed just until blended. Spoon batter into 2 lightly greased pumpkin-shaped muffin pans (or mini-bundt pans), filling three-fourths full.
- Bake at 350° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).
- Cut rounded tops off muffins to make them flat. Invert top muffins onto bottom muffins, forming pumpkins. Drizzle Caramel-Rum Glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.
- CARAMEL STEM: Press 1 caramel between fingers, lengthening to 1 1/2 to 2 inches to form a stem. Curl stem gently.
- CARAMEL LEAVES: Roll caramels into 2-inch squares on a flat surface, using a rolling pin. Cut into leaves, using a paring knife. Gently press tips of leaves to flatten, if desired. Score leaves, using a paring knife. Pinch bottoms of leaves together.
- CARAMEL VINES: Cut 1 caramel into 3 equal pieces. Squeeze each piece gently to flatten, and roll between hands or on a flat surface into a long thin rope. Twist ends to curl.
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RECIPE SUBMITTED BY
Lizzymommy
Round Rock, Texas