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Salted Caramel Pumpkin Muffins

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

  1. Combine sugar, brown sugar and oil in a large mixing bowl. Beat until well-blended.
  2. Add baking soda, baking powder, salt, and spices; beat until blended.
  3. Add the pumpkin and eggs and beat until incorporated.
  4. Add the flour and water and stir to combine.
  5. Divide batter evenly among 24 regular sized muffin tins (greased); bake at 350 degrees 25-30 minutes.
  6. Cool muffins and top with salted caramel glaze.
  7. For the Glaze:
  8. Combine butter, brown sugar, half & half, and vanilla extract in a medium saucepan.
  9. 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.
  10. Pour over muffins to glaze; top with sea salt to taste.
  11. (*Recipe adapted from An Occasion to Gather's Pumpkin Bread recipe)