~what you will need
2 c. sugar
1 c. packed brown sugar
¾ c. vegetable oil
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
½ tsp. pumpkin pie spice
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
1 ~15 oz can pumpkin puree
3½ c. flour
⅓ c. water
~salted caramel glaze
1/2 stick butter, cut into chunks
½ c. packed brown sugar
⅓ c. half & half
½ tsp. vanilla extract
1 c. powdered sugar
Combine sugar, brown sugar and oil in a large mixing bowl. Beat until well-blended.
Add baking soda, baking powder, salt, and spices; beat until blended.
Add the pumpkin and eggs and beat until incorporated.
Add the flour and water and stir to combine.
Divide batter evenly among sized muffin tins (greased); I made 6 jumbo size muffins and 6 regular size muffins bake at 350 degrees 30~35 minutes. The regular size muffins will be done around 25 minutes.
Let muffins cool and top with salted caramel glaze.
~For the Glaze:
Combine butter, brown sugar, half & half, and vanilla extract in a medium saucepan.
Heat over medium heat, stirring, until mixture comes to a full boil. Boil 1 minute, stirring constantly, then remove from heat. Let stand 3-4 minutes to cool slightly. Gradually add powdered sugar until mixture is thickened but still pourable.
Pour over muffins to glaze; top with sea salt to taste.
~It’s a great day at the Cottage!