Rating: 5 stars
3 Ratings
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  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3
Recipe by Southern Living October 2009

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Jennifer Davick; Styling: Melanie J. Clarke

Recipe Summary

prep:
20 mins
total:
1 hr 34 mins
Yield:
Makes 4 pumpkins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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).

  • 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.

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

  • 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.

  • 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.

  • *Vanilla Glaze may be substituted.

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

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