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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.