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.
Dulce de Leche Pumpkin Muffins
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.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Want more caramel?
Caramel Gingerbread Ice Cream Cake
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Tamar Strauss-Benjamin says
MMM those look good!
Amy | Club Narwhal says
Gina, you did the right thing 🙂 I’m so glad you were convinced to use pumpkin puree this season because these muffins look ridiculously good!
Corey @ Tinysidekick says
These look yum! New follower from Pincentive on Twitter and G+! You can find me at TinySidekick.com
they look delish!
Chung-Ah (@damn_delicious) says
I’ve seen a ton of pumpkin recipes but this has got to be my favorite!
Jen Nikolaus says
Oh Gina. You always make me drool when I come to your blog. These muffins look beyond amazing! I’m probably the biggest muffin fan ever! Pinning!
Britni Newton Vigil says
We love dulce de leche in our house and my husband would be out of his mind if I made these for breakfast this weekend! Thanks for sharing on the weekend re-Treat link party!
Britni @ Play. Party. Pin.
Oooo, I bet these were SO tasty! I loooove Dulce de Leche and with pumpkin combo it must have been heaven!
I love the addition of the dulce de leche, Gina! These cupcakes are just amazing. Pinned!
Karen Goodman says
I see you’ve linked up this great looking recipe at the Thrifty Thursday link party. I’d love for you to come share it on my new link party – Required Ingredient Recipe Link Party – that just went live. Every Sunday I feature a different ingredient and this week it is pumpkin.
I hope you’ll stop by and share!
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