Mini Pumpkin Cakes

Directions

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.