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Sinful Sticky Bun Pumpkin Muffins

Sinful Sticky Bun Pumpkin Muffins

Ingredients
2 cups pecan halves and pieces

1/2 cup butter, melted

1/2 cup firmly packed light brown sugar

2 tablespoons light corn syrup

3 1/2 cups all-purpose flour

3 cups granulated sugar

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 (15-oz.) can pumpkin

1 cup canola oil

4 large eggs

Directions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.

3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.

4. Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jellyroll pan on lower oven rack to catch any overflow.

5. Bake at 350° on middle oven rack for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.

Caramel Apple Muffins

This recipe is just in time for fall y’all! I would have to say that fall is one of our favorite times of the year. Fall marks the transition from summer to winter. We say goodbye to swimsuits (thank GOD) and hello to layers, which we love!

It is something about the cool breeze that starts to flow in, leaves changing their colors, the falling of leaves, fall festivals, pumpkins, college football, apple cider and of course caramel apples that make you feel all cozy inside.  

This is a pleasant treat to make to stimulate your taste buds! With each bite you will find a delicious surprise of baked apples and cinnamon. Get in my belly GOOD!

Ingredients

Cinnamon topping

1 cup heavy whipping cream (plus 3 tablespoons for caramel topping)

1 cup sugar

2 large eggs

1 tablespoon vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

½ teaspoon salt

2 cups peeled and diced Granny Smith apples

1 14 ounce package caramels

1 cup chopped walnuts

Wax paper

Craft sticks

Cinnamon Topping

Stir together 1/3-cup firmly packed light brown sugar, 1½ tablespoon all purpose flour, and ¼ teaspoon ground cinnamon in a small bowl. Cut in 1½ tablespoons butter with a pastry blender or fork until mixture resembles course meal.

Directions

Preheat oven to 375 degrees. Prepare cinnamon topping as directed. Beat whipping cream and next three ingredients at low speed with an electric mixture 30 seconds or until blended. In a separate bowl stir together flour and next three ingredients. Add to whipping cream mixture, beating at low speed just until blended. (Do not over mix.) Stir in diced apples. Spoon into a lightly greased 12-cup muffin pan, filling three-fourths full; sprinkle with cinnamon topping. Bake at 375 degrees for 18 to 20 minutes or until golden brown. Immediately remove from pans to wire racks; cool completely. (About 30 minutes).

Microwave caramels and cream in a microwave safe bowl at high 1 to 2 minutes or until smooth, stirring at 30-second intervals. Let mixture stand, stirring occasionally, 5 minutes or until thick enough to coat muffins.

Quickly dip bottom three-fourths of muffin into caramel mixture; roll bottom half of caramel coated portion of muffin in chopped walnuts and place muffins caramel side up on lightly greased wax paper. (If caramel starts to harden you may microwave for a few seconds to soften). Insert craft stick into caramel covered portions of muffins. Enjoy!!!

Sinful Sticky Bun Pumpkin Muffins

Sinful Sticky Bun Pumpkin Muffins

 

Ingredients

2 cups pecan halves and pieces

1/2 cup butter, melted

1/2 cup firmly packed light brown sugar

2 tablespoons light corn syrup

3 1/2 cups all-purpose flour

3 cups granulated sugar

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 (15-oz.) can pumpkin

1 cup canola oil

4 large eggs

 Directions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.

3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.

4. Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jellyroll pan on lower oven rack to catch any overflow.

5. Bake at 350° on middle oven rack for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.

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