Mini Pumpkin Cakes

1. 1

   Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

2. 2

   Cut the tops from the pumpkins and set aside.

3. 3

   Hollow out the centers of each pumpkin and place the pumpkins onto one of the prepared baking sheets.

4. 4

   Prepare the cake mix according to the package instructions, stirring in 1/4 cup of the pumpkin seeds at the end.

5. 5

   Pour some cake batter into each pumpkin, filling halfway.

6. 6

   Sprinkle the top of each with the remaining 1/4 cup pumpkin seeds.

7. 7

   Lightly brush the cut side of each pumpkin top with vegetable oil and sprinkle with sugar.

8. 8

   Place the pumpkin tops cut-side down on the other baking sheet.

9. 9

   Put both baking sheets in the oven.

10. 10

    Bake the pumpkin tops for about 25 minutes, and then set aside to cool.

11. 11

    Bake the batter-filled pumpkins until a wooden toothpick inserted in the centers comes out clean, about 1 hour.

12. 12

    Cool completely on a cooling rack.

13. 13

    Put a pumpkin top on each pumpkin cake and serve with maple syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.