Mini Spiced Pumpkins

Halloween is just around the corner and it starts bringing back fun childhood memories racing around the neighborhood with our pillowcases full of candy saying “trick or treat”.  The first stop we always made was right next door at the Northey’s house because they always had regular or king size candy, so you had to get there early! 
After a few hours of running loose in the neighborhood we would come home, sit in front of the fire place (despite the fact that it was probably still warm outside being that I grew up in Georgia), poured out our bags and started bartering our candy…

I was always looking to score Snickers, Ann wanted York peppermint patties, and Michael wanted Skittles.  

This year I was looking to find something fun to make and stumbled across these mini spiced pumpkins.  You will need a mini bundt baking pan – I found one at Bed Bath and Beyond.  Overall, it was easy to make and puts you in the Halloween mood…I would recommend sipping on some apple cider while baking.  I would say that I have had better spice cake recipes, but this one is still a good one. Take them to your work place Halloween party, or one you throw yourself - it will be a fun addition.

Ingredients:

MINI PUMPKINS

1 cup all-purpose flour

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup unsalted butter

1/2 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup sour cream

GLAZE

1 1/2 cups confectioners' sugar

2 tablespoons unsalted butter, melted

2 tablespoons water

Orange food coloring

Twelve 3-inch pieces of brown or black licorice twists, twisted

Directions:

 Preheat the oven to 350° and coat a 12-cup mini Bundt cake pan with vegetable cooking spray. In a small bowl, whisk the flour with the pie spice, baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the butter with the granulated sugar at medium speed until fluffy. Beat in the egg and vanilla. Add the dry ingredients and the sour cream in 2 alternating batches. Spoon the batter into the prepared Bundt cups. Bake in the center of the oven for 25 minutes, until the cakes are risen. Let cool slightly, then invert onto a rack to cool completely.

In a bowl, whisk the sugar, butter and water. Stir in the food coloring until it's a pumpkin shade. Pour the glaze over the pumpkins, spreading it gently to cover them completely; let dry. Stick a licorice piece on top of each cake to make a stem.

Recipe Source: Food & Wine