Salted Caramel Pumpkin Muffins

Summary
Prep time	30 min
Cook time	15-20 min @ 400°
Source	MyBlessedLife blog
Yield / serves	18-20 muffins
Rating	Very good

Ingredients

• 2 cups all-purpose flour
• 1/2 t salt
• 1 T baking powder
• 1/2 c raw sugar
• 2 t ground cinnamon
• 1/4 t ground ginger
• 1/2 t ground nutmeg
• 1/2 c chopped pecans
• 1/2 c dried cranberries
• 2 eggs, beaten
• 1/2 c milk
• 1 1/2 t vanilla
• 1/2 c butter, melted and cooled
• 1 c pumpkin puree

Caramel Glaze

• 4 T butter
• 3 T brown sugar
• 3 T white or raw sugar
• 1/8 t salt
• 1 t vanilla
• 2 T milk
• 1-2 T confectioner’s sugar, sifted

Preparation

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.

While the muffins are baking, prepare the caramel glaze. 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.