Fall is not the usual time for blooming flowers, but mums are always a pleasant last bit of color before winter mutes the landscape. This year I splurged (with a gift certificate to help) on a large mum from a big garden center in the city. It is called Pumpkin Pie and is as beautiful as the clerk promised.
While we're enjoying the pumpkin color at the back deck, a recipe of Pumpkin Blossom cookies has also been a favorite. They are made similar to Peanut Blossoms that are popular at Christmas time with peanut butter cookie and chocolate candy kiss in the center. These are made in a mini-muffin pan and you can use a chocolate candy kiss or a pumpkin flavored one. I think the pumpkin flavor really accents the cookie/muffin pumpkin flavor.
Pumpkin Blossoms
1 cup light brown sugar, packed
1/2 cup unsalted butter, melted
1/2 cup canned pumpkin
1 large egg
pinch of salt
1 cup all-purpose flour
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
24 Hershey Kisses, any variety, unwrapped
Directions:
1. Preheat oven to 350 degrees. Spray a mini muffin pan with baking spray. Set aside.
2. In a large mixing bowl, beat sugar, butter, pumpkin, egg and salt until combined. Add flour, cinnamon, nutmeg and cloves. Blend completely for 1-2 minutes.
3. Using a small scoop, fill muffin pan until all the batter is used. Evenly distributing the batter. (the recipe makes 24, be sure to fill the muffin cups well.
4. Bake for about 18 minutes. Remove from oven and immediately press a Hershey Kiss in the center of each blossom.
5. Allow to cool in pan about 10 minutes. Remove from pan and enjoy. Stop in an airtight container at room temperature for 3 days. (if they last that long!)
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| Batter mixed and ready for mini muffin pans. |
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| Use a full scoop of the small scooper |
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| Add the candy kisses while still warm |
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