I wasn’t going to do it. I really had not planned on making any recipes with pumpkin puree this season. But then I was sent some to try for another post & I couldn’t just let it sit there in the cabinet. So since I figured the kids were tired of having banana bread for breakfast everyday – I decided to take the pumpkin muffin recipe to the next level & make them something they will really enjoy in the mornings.
As if the pumpkin muffins weren’t tasty enough- that Dulce de Leche makes it goodness overload.
Mmmmmmm………. look at that drizzle.
You know you want one 🙂
Dulce de Leche Pumpkin Muffins
- 3 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp salt
- 2 cups pumpkin puree- not pie filling
- 1-1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 eggs
- 2 tsp vanilla extract
- 1 tsp molasses
- 6 tbsp flour
- 4 tbsp brown sugar
- 4 tbsp cold butter
- 3/4 cup Dulce de Leche
Preheat oven to 350 degrees
Line muffin tins with papers or spray with cooking spray. (recipe makes 24 muffins)
In mixer bowl combine pumpkin, sugar, oil, eggs, vanilla & molasses. Beat & blend until smooth.
Add in flour, cinnamon, ginger, pumpkin pie spice, baking soda & salt. Beat slowly until just combined.
Spoon batter into prepared muffin tins.
Make streusel by placing all streusel ingredients in small bowl & cut together with pastry cutter or by crossing 2 knives to cut the butter into the dry ingredients. Should be lumpy.
Sprinkle over the top of each muffin.
Bake muffins for 20-23 minutes or until toothpick test is clean.
Cool on wire rack & then drizzle with warmed Dulce de Leche before serving.
Want more caramel?
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To see where I am linking today- visit HERE