Prep Time
30 Mins
Total Time
1 Hour 44 Mins
Yield
Makes 8 pumpkins

How to Make It

Step 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.

Step 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.

Step 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).

Step 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.

Step 5

*Vanilla Glaze may be substituted.

Step 6

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

Step 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.

Step 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.

Step 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.

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