Mini Pumpkin Cakes

Name: Mini Pumpkin Cakes
Prep time: 1 h 44 min
Cook time: 1 h 44 min
Total time: 1 h 44 min
Yield: 30
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 177 milliliters butter, softened; 355 milliliters canned pumpkin; 1 leave Caramel Stems, and Vines (optional, instructions below); 227 grams package cream cheese, softened; 2 larges eggs; 710 milliliters all-purpose flour; 1 teaspoon pumpkin pie spice; 30 servings Caramel-Rum Glaze; 1 teaspoons salt; 473 milliliters sugar; 30 servings Or Vanilla Glaze; 1 teaspoons vanilla extract

One serving contains 210 calories, 2g of protein, and 8g of fat. This recipe serves 30. From preparation to the plate, this recipe takes approximately 1 hour and 44 minutes. A mixture of caramel stems, flour, cream cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy.

Ingredients you will need

Cream Cheese

Butter

Sugar

Equipment you will use

Hand Mixer

Add eggs, 1 at a time, beating just until blended after each addition. Stir in pumpkin and vanilla.

Ingredients you will need

Pumpkin

Vanilla

Egg

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, filling three-fourths full.

Ingredients you will need

Pumpkin

Butter

All Purpose Flour

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.

Equipment you will use

Oven

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.

Ingredients you will need

Pumpkin

Drizzle Caramel-Rum Glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.

Ingredients you will need

Pumpkin

Caramel

Glaze

Rum

*Vanilla Glaze may be substituted.

Ingredients you will need

Vanilla

Glaze

CARAMEL STEM: Press 1 caramel between fingers, lengthening to 1 1/2 to 2 inches to form a stem. Curl stem gently.

Ingredients you will need

Caramel

Roll caramels into 2-inch squares on a flat surface, using a rolling pin.

Ingredients you will need

Caramel Candy

Roll

Equipment you will use

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.

Equipment you will use

Knife

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.

Ingredients you will need

Caramel

Roll

Note: We tested with Wilton Dimensions Multi-Cavity Mini Pumpkin Pans. Only have one pan?

Ingredients you will need

Pumpkin

Equipment you will use

Frying Pan