Salted Caramel Pumpkin Muffins, the Perfect Winter Pick-Me-Up

SaltedCaramelMuffins

One of my personal goals for 2013 is to actually make some of the things I’ve pinned on Pinterest. How many times do you pin something and NEVER get around to doing it. I have 55 boards and over 400 pins and, with the exception of the recipes pinned to my Menu Plan board, I have probably only tackled a handful of the crafts, decor, and recipes pinned.

So, this month, because it’s cold and I love muffins, I attempted Myra at My Blessed Life‘s Salted Caramel Pumpkin Muffins.

{If you aren’t already, I hope you will follow me on Pinterest.}

Below is a glimpse into the making of the goodness that is the Salted Caramel Pumpkin Muffin. Click here for the recipe.

Dry Ingredients: Flour, Brown Sugar, Raw Sugar, Baking Powder, Salt, Cinnamon, Ginger, Nutmeg, Cranberries, & Pecans

I was concerned about putting dried cranberries in with pumpkin and even considered leaving them out, but I decided to follow the recipe to the tee in order to give a fair assessment of the recipe.

Honestly, I could take ’em or leave ’em. If you like dried cranberries, go for it; if not, I think the muffins would be just as good, if not better, without them.

Add in Wet Ingredients {Eggs, Milk, Butter, Vanilla, & Pumpkin Puree}

Using brown and raw sugars instead of white make this muffin less sweet but still sweet enough. If you don’t have raw sugar, use white or all brown instead.

Blend the wet & dry ingredients and bake for about 15 minutes on 400 degrees.

Ingredients: Butter, Brown & White Sugars, Vanilla, Milk, Salt, & Confectioner’s Sugar

After the muffins are done and have slightly cooled, drizzle on the salted caramel glaze. If you put the glaze on too soon, it will run off, so walk away, make some coffee, then spoon on that yummy caramel goodness.

You can leave off the glaze and it is still pleasantly sweet and yummy, but, honestly, the glaze takes the muffin over the top. Just do it!

My Salted Caramel Pumpkin Muffins with glaze

These muffins are best straight out of the oven with a cup of hot coffee or cocoa, but I warmed up a few for breakfast and they were still delicious the next day. They’re the perfect pick-me-up for a cold winter day! Enjoy!

Thanks, Myra!

{If you aren’t already, I hope you will follow me on Pinterest.}

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Comments

  1. These look so good! Thank you for sharing. I will give them a try. I’m now following you on Pinterest. 🙂 Thanks for linking up at Leaving a Legacy.

    Blessings~
    Shari

  2. Hi Keri

    I haven’t yet succumbed to the Pinterest temptation yet, but I’m very close! Can’t wait to try this recipe…thank you!

  3. I really can’t think of a better combo than pumpkin and salted caramel. These looks amazing! Thanks for sharing with the Mixer last week. Hope to see you again on Thursday.