Mini Pumpkin-Molasses Cakes

Name: Mini Pumpkin-Molasses Cakes
Prep time: 1 h 34 min
Cook time: 1 h 34 min
Total time: 1 h 34 min
Yield: 20
Cuisine: Global
Ingredients: 1 Tbsp baking soda; 177 milliliters firmly packed brown sugar; 118 milliliters butter, softened; 237 milliliters canned pumpkin; 1 leave Caramel Stems, and Vines (optional, instructions below); 1 large egg; 414 milliliters all-purpose flour; 1 teaspoons ground ginger; 59 milliliters molasses; 20 servings Caramel-Rum Glaze; 0 teaspoons salt; 20 servings Or Vanilla Glaze

This recipe serves 20. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 169 calories. Head to the store and pick up vanilla glaze, firmly brown sugar, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 34 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 37

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Oven

Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well.

Ingredients you will need

Brown Sugar

Butter

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Hand Mixer

Add egg, beating until blended.

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Egg

Add canned pumpkin and molasses, beating well.

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Canned Pumpkin

Molasses

Combine flour and next 3 ingredients; gradually add to pumpkin mixture, beating at low speed just until blended. Spoon into a lightly greased pumpkin-shaped muffin pan, filling three-fourths full.

Ingredients you will need

Pumpkin

All Purpose Flour

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Muffin Tray

Bake at 375 for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes.

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Wire Rack

Oven

Frying Pan

Remove from pan to wire rack, and cool completely (about 30 minutes).

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Wire Rack

Frying Pan

Cut rounded tops off muffins to make them flat. Invert top muffins onto bottom muffins, forming pumpkins.

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Pumpkin

Drizzle glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.

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Pumpkin

Caramel

Glaze

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

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Caramel

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

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Caramel Candy

Roll

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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.

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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.

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Caramel

Roll

*Vanilla Glaze may be substituted.

Ingredients you will need

Vanilla