Autumn: SO beautiful. Yet SO BUSY!
Between sports, school activities and attempts to enjoy glorious fall weather, autumn flits away all too soon.
That’s why these muffins MUST MAKE THEIR WAY INTO YOUR LIFE. They are quick, easy, and full of fall festivity. I just made up a tongue twister. Cool.
My 5-year-old daughter LOVES these caramel glazed pumpkin muffins. Since her breakfast is typically eaten in her car seat on the way to school, I love that these muffins are tasty and relatively un-messy.
- 2 c. flour
- 1 Tbsp. baking powder
- ½ tsp. salt
- ¾ c. white sugar
- 2½ tsp. pumpkin pie spice
- ¾ c. raisins
- 2 eggs (beaten)
- ½ c. milk
- 1½ tsp. vanilla
- 1 stick unsalted butter, melted (then cool it for a few minutes so it doesn't cook the eggs)
- 1 c. pumpkin puree (canned is fine)
- 4 Tbsp. unsalted butter
- 3 Tbsp. white sugar
- 3 Tbsp. brown sugar
- ⅛ tsp. salt
- 1 tsp. vanilla
- 2 Tbsp. milk
- 2 Tbsp. powdered sugar
- Preheat oven to 400 degrees. Grease a muffin tin or use cupcake/muffin liners (makes 12 muffins).
- Stir together flour, baking powder, salt, white sugar, pumpkin pie spice and raisins in a large bowl. Add beaten eggs, milk, vanilla, (cooled) melted butter and pumpkin. Don't overstir! Too much spoonwork equals tough muffins. Stir just until combined.
- Fill muffin tins to the top. Bake for 18-22 minutes, or until cake tester comes out clean.
- While muffins are baking, prepare the caramel glaze. Add butter, white sugar, brown sugar, salt, vanilla and milk to a medium saucepan.
- Heat the mixture over medium heat until bubbling, stirring constantly.
- Remove saucepan from heat. Whisk in powdered sugar. Keep the mixture warm over low heat until ready to use.
- Once muffins have finished baking, remove muffins from pan and place on a wire rack to cool.
- Use a pastry brush to spread caramel glaze over the warm muffins. Devour.