Perhaps you saw these Pumpkin cakes on the cover of Southern Living magazine last month. I finally got around to making them last week. It is the best tasting pumpkin muffin recipe I have tried! It has a deep spicy flavor that is so good and different from most pumpkin bread-like recipes. Probably because it uses molasses and just ginger for spices. Their stem and leaves are made with caramels molded into the shapes. I just glazed mine as I didn't have the caramels to work with.
Mini Pumpkin-Molasses Cakes (makes 4 pumpkins)
1/2 cup butterr, softened
34 cup firmly packed brown sugar
1 large egg
1 cup canned pumpkin
1/4 cup molasses
1 3/4 cups all-purpose flour
1 Tbsp. baking soda
3/4 tsp. ground ginger
1/4 tsp. salt
Beat butter at medium speed until creamy; gradually add brown sugar, beating well. Add egg, beating until blended. Add canned pumpkin and molasses, beating well.
Spoon into a lightly greased pumpkin-shaped muffin pan, filling three-fourths full.
Bake at 375 for 24-26 minutes. Cool in pan for 5 minutes, then remove and cool completely.
Cut rounded tops off muffins to make them flat (They were a very tasty snack)
Invert top muffins onto bottom muffins, forming pumpkins. I used pretzels for the stems.
I put a little of the glaze in between the top and bottom to "glue" them together.
Drizzle glaze over pumpkins.
Caramel Rum Glaze
1 cups firmly packed brown sugar
1/3 cup butter
1/4 cup evaporated milk
1 cup powdered sugar, sifted
1 Tbsp rum
Bring first 3 ingredients to a boil in a 2 qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat; gradually whisk in powdered sugar and rum until smooth. Whisk gently 3-5 minutes or until mixture begins to cool and thickens slightly. Use immediately. Enjoy!