salted caramel pumpkin muffins
Obtained online. http://www.lemontreedwelling.com/2013/09/salted-caramel-pumpkin-muffins.html
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yield
24 serving(s)
cook time
30 Min
method
Bake
Ingredients For salted caramel pumpkin muffins
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2 csugar
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1 cpacked brown sugar
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3/4 cvegetable oil
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1 1/2 tspbaking soda
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1 tspbaking powder
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1 tspsalt
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1/2 tspallspice
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1/2 tspcinnamon
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1/2 tspnutmeg
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1/2 tspginger
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1(15 oz.) can pumpkin puree
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2eggs
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3 1/2 cflour
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1/3 cwater
- SALTED CARAMEL GLAZE
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4 Tbspbutter, cut into chunks
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1/2 cpacked light brown sugar
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1/3 cfat free half & half
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1/2 tspvanilla extract
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1 cpowdered sugar
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sea salt
How To Make salted caramel pumpkin muffins
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1Combine 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.
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2Divide batter evenly among 24 regular sized muffin tins (greased); bake at 350 degrees 25-30 minutes. Cool muffins and top with salted caramel glaze.
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3Combine 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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