Caramel Pecan Pumpkin Muffins
These Bakery Style caramel pecan pumpkin muffins are a perfect grab and go breakfast or afternoon snack with a cup of coffee or tea.
Equipment
- 2 mixing bowls
- muffin tins
Ingredients
- 1 ¾ cup all purpose flour
- 1 cup sugar
- ½ cup lightly packed brown sugar
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- 2 eggs room temperature
- 2 cups less 2 tablespoons pure pumpkin puree
- ½ butter melted
Streusel Topping
- 1 teaspoon pure vanilla extract
- 2 tablespoon chilled butter cut into small pieces
- 2 tablespoons all purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons finally chopped pecans
- 1 jar dulce de leche or thick caramel sauce
Instructions
- Preheat oven to 375 degrees. Spray muffin tins completely with non-stick spray. Set aside.
- In a large bowl, add flour, white and brown sugar, salt and pumpkin pie spice. Using clean hands, mix well, breaking up any lumps of brown sugar. Set aside.
- In a smaller bowl whisk eggs til lightly beaten. Add pumpkin, melted butter and vanilla. Whisk until well combined.
- Add wet ingredients to dry and using a spatula gently fold together just until dry ingredients are incorporated.
- Scoop batter into prepared muffin tins, filling right to the top.
- Mix all streusel ingredents together by rubbing butter into the flour and brown sugar til crumbly. Mix in chopped pecans. Sprinkle over muffin batter.
- Bake for 20 minutes or until toothpick comes out clean.
- Cool in pans for 10 minutes, then remove to wire rack until completely cooled.
- Drizzle with dulce de leche.
Notes
Muffins freeze well, just freeze before adding dulce de leche.
Otherwise store in airtight container lined with a paper towel for up to 3 days.
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https://www.redcottagechronicles.com/recipe/caramel-pecan-pumpkin-muffins-pumpkinweek/