Wednesday, November 13, 2013

Mini pumpkin cakes recipe

 

 

Mini Pumpkin Cakes Recipe

Recipe Source

 

Ingredients

 

  • 3/4 cup butter, softened
  • 1 (8-oz.) 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-Rum Glaze*
  • Or Vanilla Glaze
  • Caramel Stems, Leaves, and Vines (optional, instructions below
Preparation
  1. 1. 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.
  2. 2. 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.
  3. 3. 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).
  4. 4. 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.
  5. *Vanilla Glaze may be substituted.
  6. CARAMEL STEM: Press 1 caramel between fingers, lengthening to 1 1/2 to 2 inches to form a stem. Curl stem gently.
  7. 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.
  8. 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.
  9. Note: We tested with Wilton Dimensions Multi-Cavity Mini Pumpkin Pans. Only have one pan? Bake batter in two batches, washing and drying pan between batches.

Aren’t these just THE CUTEST? I haven’t tried them yet…let me know if you do!

Joining the party at:

Savvy Southern Style

Hope to see you there!

e

8 comments:

Lisa @ Texas Decor said...

Cream cheese, pumpkin, vanilla...I'm already hooked! Sounds wonderful! I can only imagine how good this smells while baking in the oven. :) Thanks for sharing the recipe!

niartist said...

Yum, and they're so pretty too!
Come enter my giveaway for a large set of Velvet Pumpkins from LoveFeast. The white ones would look AMAZING in your house!
xoxo,
Artie
http://niagaranovice.blogspot.com

Red Rose Alley said...

Isn't that the most delightful dessert ever! It looks so yummy too. Jess is the baker in the family, so I'll have to tell her about these.

Love,
~Sheri

Kelly said...

Those are so cute! I would love to try those if I was having company over for the holiday. I would want it to be worth my while ya know! LOL! Thanks for sharing the recipe/tutorial to make those.

Junkchiccottage said...

Des,
YUM YUM YUM!!!!
Kris

Elena said...

That is too cute and looks delicious!

Ivy and Elephants said...

So cute, Des! They sound delicious.
Thanks for sharing the recipe.
Hugs,
Patti

Michele Alger said...

How wonderful!!! I have been gone, so thought I would check on what I've missed. Thanks for sharing, these look divine and what a great presentation!! SO PINNING!!!