Photo: Jennifer Davick; Styling: Melanie J. Clarke
Prep Time
20 Mins
Total Time
1 Hour 34 Mins
Makes 4 pumpkins

How to Make It

Step 1

Preheat oven to 375°. Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add egg, beating until blended. Add canned pumpkin and molasses, beating well.

Step 2

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.

Step 3

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. Remove from pan to wire rack, 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 glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.

Step 5

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

Step 6

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 7

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 8

*Vanilla Glaze may be substituted.

Step 9

Note: We tested with Wilton Dimensions Multi-Cavity Mini Pumpkin Pan.

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Ratings & Reviews

White caramel

September 19, 2016
This might sound like a dumb question but where can I find the caramel used in the picture? Is it from the glaze or is there a separate recipe for that? I love the look of it and would love to replicate it exactly. Thank you

azalea's Review

January 30, 2012
These cupcakes were delicious. I used only 1/4 cup of butter and they still tasted great. I really love how the pumpkin puree really softened the middle and the outside was crispy.

aubiechic's Review

October 20, 2009
easy and delicious! actually baked them as brunch muffins and made a few substitutions: decreased butter to 2 Tbsp and added 1/3 cup applesauce; decreased brown sugar to 1/2 cup; used 1/2 all-purpose flour and the other 1/2 whole wheat! it was delicious! I topped them with the caramel rum glaze and had rave reviews!