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Salted Caramel Pumpkin Muffins
Posted By Myra Hope On October 24, 2012 @ 5:46 am In Breads,Breakfast,Recipes | 38 Comments
Good morning, lovely people! I’m really excited to share this delicious pumpkin muffin recipe that I created over the weekend. Tis the season for all things pumpkin, so this not-too-sweet pumpkin muffin is perfection with the extra sweet pizzaz of the salted caramel. Drool!
Of course, these muffins are also wonderfully delicious without the salted caramel glaze as well.
Preheat oven to 400 degrees. Combine all dry ingredients including nuts and cranberries. Add eggs, milk, vanilla, butter and pumpkin. Stir just until moistened. Fill greased muffin tins 2/3 full. Bake for 15-20 minutes until browned and center springs back when touched.
Makes 18-20 muffins.
Salted Caramel Glaze:
Heat butter, sugars, salt, vanilla and milk over medium heat, stirring constantly. When mixture reaches a boil, boil for one minute, stirring constantly. Remove from heat and continue stirring. Add one tablespoon confectioner’s sugar to thicken. Use more if it needs to thicken up a bit. *Note: If you don’t have a whisk, then you should sift the confectioner’s sugar first to avoid lumps. I just dump the sugar in and beat out lumps with my whisk. Spoon the glaze over semi-cooled muffins.
Have you made a delicious pumpkin recipe lately? I would love to hear!!
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