Caramel-Spice French Breakfast Muffins

By cindygwest

Ingredients

• Muffins:
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup caramel topping or caramel apple dip (4 ounces)
• 2 eggs
• 3/4 cup milk
• 2 cups flour
• 1 1/2 t. baking powder
• 1/2 t. salt
• 1/2 t. ground cinnamon
• 1/2 t. ground nutmeg
• Topping:
• 3/4 cup butter
• 3/4 cup sugar
• 1 1/2 t. pumpkin pie spice
• Caramel topping

Preparation

Step 1

Heat oven to 375 degrees. Spray 18 regular sized muffin cups with cooking spray.
In large bowl, beat 1/2 cup butter, 1/2 cup sugar, 1/2 cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled). Stir in remaining muffin ingredients just until moistened. Fill muffin cups 2/3 full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Meanwhile, in medium microwavable bowl, microwave 3/4 cup butter on high until melted. In small bowl, mix 3/4 cup sugar and the pumpkin pie spice. Remove muffins from pan. Roll in melted butter, then in sugar mixture. Drizzle with caramel topping. Serve warm.