Pumpkin Pumpkins

Makes about 16 pumpkin cakes.

1 large egg
¼ cup vegetable oil
½ cup pumpkin puree or cooked mashed pumpkin
½ cup all-purpose flour
½ cup sugar
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground ginger
1/8 tsp. ground nutmeg

Preheat oven to 350 F.

Spray Petite Dessert Pan with cooking spray. Combine dry ingredients in a medium mixing bowl and set aside. Mix together egg, oil, and mashed pumpkin. Add dry ingredients and beat a slow speed until mixed.

Fill Petite Dessert Pan cavities about 1/2 full with batter, barely covering the center support. Bake for 13 - 15 minutes.

2 Tbsp. butter
1½ cup powdered sugar
½ tsp. vanilla
1 - 2 Tbsp. milk
2 drops red food coloring
6 drops yellow food coloring

Melt butter. Mix in other ingredients until smooth. Dip cakes in glaze while cakes are warm. Allow cakes to cool on a cooling rack.

Place a green gumdrop in the center of each cake.

(Optional) Roll out green taffy (Laffy Taffy) or green fruit chew, cut into strips 1/8" wide by 2" long. Curl strips around a drinking straw and place curls next to green gumdrop. (Slightly warm candy in microwave before rolling if the candy is too stiff.)