Pumpkin Shaped Mini Bundt Cakes

Directions

1. Preheat your oven to 350°F.
2. Spray each mini bundt mold with nonstick cooking spray.
3. In a large bowl, combine the pumpkin purée, milk, olive oil, eggs, corn syrup, and vanilla extract.
4. Sift in the cocoa powder, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg, then mix well.
5. Add the all-purpose flour and stir until just combined.
6. Fill each mold about two-thirds full with the batter.
7. Bake for 20 to 30 minutes, until a toothpick inserted comes out clean.
8. Let the cakes cool in the pans for a few minutes, then gently remove and cool completely on a wire rack.
9. Once cool, use a serrated knife to level the domed tops so the bottoms are flat.
10. In a stand mixer, beat together the softened butter, cream cheese, and icing sugar until light and fluffy.
11. Add the heavy cream and vanilla extract, and continue mixing until fluffy.
12. Transfer the frosting to a zip-top bag, snip off a corner, and pipe frosting onto the flat side of half the bundts.
13. Place an unfrosted bundt on top of each frosted one to create a pumpkin sandwich.
14. For the vine, mix about 1/4 cup of the frosting with green food coloring, place in a zip-top bag, snip a tiny corner, and pipe curly vines onto the pumpkins.
15. Microwave the remaining frosting for 15 to 20 seconds, stir, and mix in orange food coloring until desired shade is reached.
16. Pour or drizzle the orange frosting over each pumpkin to create a drip effect, covering the tops so it slowly drips down.
17. Snap off a 2.5 to 3-inch piece from a pretzel rod and insert it into the center of each pumpkin as a stem.