Mini Pumpkin-Molasses Cakes

Ingredients

• 1/2 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1 large egg
• 1 cup canned pumpkin
• 1/4 cup molasses
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking soda
• 3/4 teaspoon ground ginger
• 1/4 teaspoon salt
• caramel candies, unwrapped (for leaves, stem, and vines)

Directions

1. 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.

2. 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 (or mini-bundt cakes pan), filling three-fourths full.

3. 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).

4. 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.

5. 5

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

6. 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.

7. 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.