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Salted Caramel Pumpkin Muffins
Nb persons: 0
Yield: 18-20 muffins.
Preparation time:
Total time:
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| 2 cups | all-purpose flour |
| 1/2 teaspoon | salt |
| 1 tablespoon | baking powder |
| 1/2 cup | raw sugar |
| 2 t. | ground cinnamon |
| 1/4 teaspoon | ground ginger |
| 1/2 teaspoon | ground nutmeg |
| 1/2 cup | chopped pecans |
| 1/2 cup | dried cranberries |
| 2 | eggs, beaten |
| 1/2 cup | milk |
| 1 1/2 teaspoons | vanilla |
| 1/2 cup | butter, melted and cooled |
| 1 cup | pumpkin puree |
| 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: | |
| 4 Tablespoons | butter |
| 3 Tablespoons | brown sugar |
| 3 Tablespoons | white or raw sugar |
| 1/8 teaspoon | salt |
| 1 teaspoon | vanilla |
| 2 Tablespoons | milk |
1-2 Tablespoons confectioner’s sugar, sifted
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.
This recipe was printed from My Blessed Life™: http://myblessedlife.net
URL to recipe: http://myblessedlife.net/2012/10/pumpkin-muffins.html
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