Kelly’s Pumpkin Muffins w/ Salted Caramel Butter Cream Frosting — Cars 108 Recipe of the Week
Fall is in full swing and what better way to get in the spirit of the season than with Kelly’s Pumpkin Muffins topped with a Salted Caramel Butter Cream Frosting and Maple Glazed Pecans? Once your mouth stops watering, click through to check out our delicious Recipe of the Week!
For Pumpkin Muffins:
- 1 (18.25 ounce) package yellow cake mix
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- 2 eggs
- 1/2 cup applesauce
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Preheat the oven to 350 degrees. Grease a 12 cup muffin pan or line with paper liners. In a large bowl, mix together all ingredients. Spoon batter into the prepared muffin cups. Will make 12-18 treats. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
For Salted Caramel Butter Cream Frosting:
- 1 cup firmly packed brown sugar
- 1 cup heavy cream
- 1/4 cup butter
- 3 cups powdered sugar
- Sea salt or kosher salt
Combine brown sugar, cream and butter in medium saucepan. Cook over medium-low heat until mixture comes to a boil. Reduce heat to low and simmer 1 minute, stirring constantly. Remove from heat. Beat in powdered sugar and 1/2 teaspoon sea salt with electric mixer until smooth. Let cool 1 hour. Frost cupcakes. Immediately sprinkle lightly with additional sea salt, if desired.
For Maple Glazed Pecans:
- 1/2 cups pecan halves
- 1/4 cup maple syrup
- 1/8 teaspoon salt
Preheat a dry skillet over a medium-high heat. Add the pecans, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool. Use to decorate muffin tops.
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