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Rating: 3.06 stars
31 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 3
  • 31 Ratings

Mini pumpkin cakes are covered with a layer of spiced cream-cheese frosting and fondant for these sweet little pastries.

Martha Stewart Living, October 2008

Gallery

Credit: Johnny Miller

Recipe Summary

prep:
10 mins
total:
40 mins
Yield:
Makes 30 pumpkins
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Ingredients

For the Cakes
For the Frosting
For Assembly

Directions

Instructions Checklist
  • Make the cakes: Preheat oven to 350 degrees. Coat nonstick mini-muffin tins with cooking spray.

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  • Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl. Whisk the sugars and eggs in a medium bowl. Whisk in pumpkin and vanilla. Whisk in butter until combined completely. Fold flour mixture into pumpkin mixture until no trace of flour remains (batter may be lumpy).

  • Scoop batter into tins, filling cups 1/2 full. Bake until testers inserted in the centers come out clean, 14 to 16 minutes. Transfer to wire racks, and let cool. (Cupcakes can be covered and refrigerated up to 2 days.)

  • Make the frosting: Beat cream cheese, confectioners' sugar, spices, and vanilla with a mixer on medium speed until light and fluffy, about 3 minutes.

  • Assemble the pumpkins: Cut tops from 2 cupcakes, and reserve bottoms for another use. Using a small offset spatula, spread 1 teaspoon frosting on the cut side of 1 cupcake top. Sandwich with other cupcake top, creating a round pumpkin shape. Spread 2 teaspoons frosting smoothly on sides of cupcake sandwich, and place on a parchment-lined baking sheet. Repeat with remaining cupcakes and frosting. Refrigerate until very firm, at least 3 hours (or overnight).

  • Knead together equal amounts fondant and marzipan, adding orange or brown food coloring until desired color is reached. (Reserve some fondant and marzipan to make white pumpkins if desired.) Dust a surface lightly with confectioners' sugar, and roll fondant mixture to 1/4-inch thickness. Using a 4 1/2-inch round cutter, cut out circles.

  • Place 1 pumpkin cake in center of 1 fondant circle. Bring sides of circle over cake, smoothing out folds, and press to enclose. Flip pumpkin over, and using a toothpick, make vertical grooves along sides. Poke a hole on top for a stem, and insert a chocolate stick. Repeat with remaining cakes and fondant. Using a clean, dry pastry brush or paintbrush, brush pumpkins with luster and pearl dusts if desired. These pumpkins will keep at room temperature up to 1 day.

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Reviews

31 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 3