Decorated Pumpkin Muffins

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Bouchon Bakery (The Thomas Keller Library)

  • Yield: 6 Muffins


Pumpkin Fondant
  • 2 Pounds (900 to 1000 grams) White rolling fondant
  • 6 drops Yellow food coloring
  • 15 drops Orange food coloring
  • 1½ drops Red food coloring
  • 2 cups (450 grams) Cream Cheese Frosting
  • 6 Pumpkin Muffins
  • 6 cinnamon sticks or licorice sticks
How to Make It
    For the Pumpkin Fondant
  1. Dust the work surface lightly with powdered sugar. Flatten 900 grams/2 pounds fondant on the surface and squeeze 5 drops of yellow food coloring, 8 drops orange, and 1 drop red onto it. Fold the fondant over and press down on the edges to seal, then begin pulling the ends of the fondant to stretch it (like taffy). Twist the fondant, then roll it into a log under your palms. Repeat the steps until the color is solid with no streaks. If you would like a different shade of orange, add another drop of yellow food coloring, up to 7 more drops of orange, or another ½ drop of red. If the color becomes too dark, knead in additional fondant to lighten it.
  2. Wrap tightly in plastic wrap and let rest at room temperature for at least 2 hours, but preferably overnight.
  3. To Complete
  4. Dust the work surface lightly with powdered sugar. Divide the fondant into 6 portions (150 grams each). Roll 1 piece into an 8 inch round, just under Vs inch thick. Center the round of fondant over a muffin, letting it drape over the sides. Press your fingertip gently into the center of the muffin to form an indentation for the stem.
  5. If any of the fondant is overlapping at the base of the muffin, lift it to remove the overlap. Cup your hands around the muffin. Gently press the fondant against the muffin, turning the muffin to encase it in the fondant. The fondant should extend about ¾ inch below the bottom of the muffin, but the underside of the muffin should not be covered. With your hands still cupped, apply more pressure around the bottom of the muffin and continue turning to form a pumpkin shape. Using a paring knife, trim away the fondant from the bottom of the muffin. If you have the 3-inch cardboard rounds, place the muffin on a round. Use the heel of your hand to smooth the bottom of the pumpkin as needed. Using a gum paste/fondant tool, the edge of a Popsicle stick, or a chopstick, press 7 equidistant vertical lines around the pumpkin, working from the stem end to the center and then from the center to the base, to resemble the natural lines on a pumpkin.
  6. Repeat with the remaining fondant and muffins. Push a cinnamon or licorice stick into the top of each muffin. The muffins can be stored in a covered container in the refrigerator for up to 3 days.

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