Tuesday, March 2, 2010

Day #32: Halloween Pumpkin Muffins in March :-)

So, today we are taking a Seasonal Leap to Autumn by making the Halloween Pumpkin Muffins. After making my Pumpkin Chocolate Muffins http://butterflykissesntastydishes.blogspot.com/2009/09/muffin-madnessblueberry-cream-streusel.html) for the CoffeeShop that I supply, I had some left over pumpkin that was begging to be used this week. And, there is absolutely NO reason at all why Pumpkin Muffins cannot be enjoyed year round. I love all things Pumpkin :-).

I could not find Dulce de Leche Topping at any of our stores, so I had to use Caramel Ice Cream Topping instead. The Caramel Topping ended up adding more of a pretty and tasty glaze to these yummy muffins rather than a thick icing like the dulce de leche would have added. I made some with the topping and left some plain because these are delicious simply by themselves without any added adornment. I also added extra spices (like I normally do) by upping the pumpkin pie spice from 1 teaspoon to 1 tablespoon.

Tomorrow's Muffin:Raisin Bran

Halloween Pumpkin Muffins

2 cups all-purpose flour
1 tbsp baking powder
1 tsp pumpkin pie spice (I used 1 tablespoon)
1/8 tsp salt
Heaping 1/2 cup firmly packed dark brown sugar
2 large eggs
1 cup milk
6 tbsp canola oil
15 oz canned pumpkin (1 regular size can)
4 tbsp Dulce de Leche (from a jar) (I used Caramel Ice Cream Topping)

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together all-purpose flour, baking powder, pumpkin pie spice, and salt in a large bowl. Stir in the sugar.

Lightly beat the eggs in a large bowl, then beat in the milk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients, and add the pumpkin. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely. Spread a teaspoon of Dulce de Leche over the top of each muffin before serving.

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