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Salted Caramel Pumpkin Muffins

4 from 1 vote
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Author: Cathy Trochelman

Ingredients

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. 1/2 stick 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
  • *recipe adapted from Food 52

Instructions

  • 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.
  • 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.
  • For the Glaze:
  • 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.
  • (*Recipe adapted from An Occasion to Gather's Pumpkin Bread recipe)