Real Recipes From Real Home Cooks ®

salted caramel pumpkin muffins

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://www.lemontreedwelling.com/2013/09/salted-caramel-pumpkin-muffins.html

yield 24 serving(s)
cook time 30 Min
method Bake

Ingredients For salted caramel pumpkin muffins

  • 2 c
    sugar
  • 1 c
    packed brown sugar
  • 3/4 c
    vegetable oil
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    salt
  • 1/2 tsp
    allspice
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1/2 tsp
    ginger
  • 1
    (15 oz.) can pumpkin puree
  • 2
    eggs
  • 3 1/2 c
    flour
  • 1/3 c
    water
  • SALTED CARAMEL GLAZE
  • 4 Tbsp
    butter, cut into chunks
  • 1/2 c
    packed light brown sugar
  • 1/3 c
    fat free half & half
  • 1/2 tsp
    vanilla extract
  • 1 c
    powdered sugar
  • sea salt

How To Make salted caramel pumpkin muffins

  • 1
    Combine sugar, brown sugar and oil in a large mixing bowl. Beat until well-blended. Add baking soda, baking powder, salt, and spices; beat until blended. Add the pumpkin and eggs and beat until incorporated. Add the flour and water and stir to combine.
  • 2
    Divide batter evenly among 24 regular sized muffin tins (greased); bake at 350 degrees 25-30 minutes. Cool muffins and top with salted caramel glaze.
  • 3
    Combine butter, brown sugar, half & half, and vanilla extract in a medium saucepan. Heat over medium heat, stirring, until mixture comes to a full boil. Boil 1 minute, stirring constantly, then remove from heat. Let stand 2-3 minutes to cool slightly. Gradually add powdered sugar until mixture is thickened but still pourable. Pour over muffins to glaze; top with sea salt to taste.
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