Food Recipes Desserts Cake Mini Spiced Pumpkins 5.0 (2,090) Add your rating & review These spice cakes look like tiny pumpkins when they're covered with orange glaze and topped with a piece of dark licorice, twisted to look like a stem.More Great Ideas for Halloween By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on November 4, 2019 Rate PRINT Share Trending Videos Close this video player Photo: © David Malosh Active Time: 30 mins Total Time: 1 hr 15 mins Yield: 1 dozen cakes Ingredients mini pumpkins 1 cup all-purpose flour 1 ½ teaspoons pumpkin pie spice ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt ⅓ cup unsalted butter ½ cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract ½ cup sour cream glaze 1 ½ cups confectioners' sugar 2 tablespoons unsalted butter (melted) 2 tablespoons water Orange food coloring 12 3-inch pieces of brown or black licorice twists (twisted) Directions Make the Glaze 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. Originally appeared: October 2011 Rate It Print