Mini Spiced Pumpkins

Directions

1. 1
   Make the Glaze Preheat the oven to 350 and coat a 12-cup mini Bundt cake pan with vegetable cooking spray.
2. 2
   In a small bowl, whisk the flour with the pie spice, baking powder, baking soda and salt.
3. 3
   In a large bowl, using a handheld mixer, beat the butter with the granulated sugar at medium speed until fluffy.
4. 4
   Beat in the egg and vanilla.
5. 5
   Add the dry ingredients and the sour cream in 2 alternating batches.
6. 6
   Spoon the batter into the prepared Bundt cups.
7. 7
   Bake in the center of the oven for 25 minutes, until the cakes are risen.
8. 8
   Let cool slightly, then invert onto a rack to cool completely.
9. 9
   Make the Glaze In a bowl, whisk the sugar, butter and water.
10. 10
    Stir in the food coloring until it's a pumpkin shade.
11. 11
    Pour the glaze over the pumpkins, spreading it gently to cover them completely; let dry.
12. 12
    Stick a licorice piece on top of each cake to make a stem.