Pumpkin Pie Muffin

By PattyA

Ingredients

• Makes 36 muffins
• Make double pie crust
• PUMPKIN PIE FILLING
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 1/2 cups sugar
• 1/4 tsp salt
• 4 eggs
• 29 ounces of Pumpkin
• 24 ounces of evaporated milk
• CRUMBLE
• 1 1/2 cups butter
• 1 cup Bob's Red Mill Organic Unbleached White Flour
• 2 cup packed dark brown sugar
• 1/2 tsp salt
• 1 cup rolled oats
• 1 cup finely chopped pecans
• 1/2 cup jarred dulche de leche or caramel sauce (thick)
• GARNISH
• Whipped cream
• 1/4 cup caramel sauce
• or Ice Cream

Preparation

Step 1

Spray 3 12 hole regular sized muffin tins with non-stick cooking spray

Roll dough out in batches, and cut into 3-4 inch diameter circles to fill your muffin tins with a little over the edge. Set aside.

PUMPKIN FILLING

Preheat oven to 425 degrees F

Mix together sugar, salt, cinnamon and pumpkin pie spice, and set aside

In a stand mixer or large bowl, beat eggs, then stir in pumpkin and sugar mixture.
Add in the evaporated milk, and mix until combined.

Pour some of the mixture into each tin. About 1/4 a cup (a little less)

Put in 425 degree oven and bake for 10 minutes. In the meantime, start making the crumble.

CRUMBLE

In another large bowl, combine the butter, flour, brown sugar, half the caramel, and salt and blend with a pastry blender into pea size pieces.

Add the oats and pecans and combine.

When the 10 minutes of baking time is up, turn oven down to 350 degrees F, and take mini pumpkin pies out.

Gently spoon IN your pumpkin pie filling.

Return to oven and bake for 30-35 minutes.

Remove from oven and let cool for 1 hour on a cooling rack

Refrigerate or serve immediately.

When ready to serve, top with whipped cream and additional caramel sauce.