PUMPKIN MUFFINS WITH HOMEMADE MILK CARAMEL TOPPING

Fall is finally here. So far, we’ve been lucky with a good sunny weather. Trust me, it means a lot to us, Washingtonians. I can’t even describe how much I love Fall! I planted a garden in spring (check out my Facebook page for more pictures and garden stuff, and make sure to “Like” it to get extras and behind the scenes), worked in it all summer, and now my hard work has paid off. First of all, we had fresh veggies all summer long, fresh and organic. Well, and now we have our own Pumpkin Patch. Do you know what it all means? New fresh recipes! I hope you’re as excited as I am.

I made these scrumptious Pumpkin Muffins with Homemade Milk Caramel topping, and they were gone within few minutes. So moist and flavorful, just perfect for complementing or should I say bringing to perfecting Fall tea drinking.

I have to warn you though, you might want to whip up a double batch for this Pumpkin Muffin recipe, otherwise you’ll be sorry that you didn’t. You’ve been warned 😉 This recipe makes 8 Pumpkin Muffins.

Ingredients for muffins:

2+1/2 cups pumpkin, grated
7 tablespoons butter, at room temperature
2 eggs, separated
3 tablespoons sour cream or plain yogurt
2 tablespoons sugar for pumpkin
2 tablespoons sugar for butter
1 tablespoon sugar for whipping egg whites
1 cup flour

Start with sprinkling grated pumpkin with 2 tablespoons sugar. Let it stand for about 5-10 minutes to develop some juice. Drain the juice, and reserve it, we’ll need it for preparing Milk Caramel. Next, whip butter with 2 tablespoons of sugar until creamy and white, add 2 egg yolks, mix. Slowly, start adding flour, while whipping at low speed.

Add pumpkin and sour cream or yogurt, and fold it into the batter.

In a separate bowl, whip egg whites with 1 tablespoon of sugar on high speed until soft peaks form. Carefully fold egg whites into the batter.

Spray the muffin pan with non-stick spray. Spoon the batter into the muffin pan. Notice, this recipe does not include neither baking powder nor baking soda, and so the muffins are not going to rise much.

Bake at 350 degrees F for 40 minutes. Check for doneness with a toothpick. If it comes out clean, muffins are done. Transfer to a wire rack and let cool.

When muffins are ready, start preparing Milk Caramel. Don’t make it ahead of time, because Caramel will set, and it will be hard to put it on muffins.

Ingredients for Milk Caramel Topping:

pumpkin juice (the amount depends on your pumpkin)
milk (just enough to measure 1/2 cup when combined with pumpkin juice)
3 tablespoons sugar
4+1/2 tablespoons butter
1/4 cup chopped pecans (to put on top, optional, but highly recommended)

Add 3 tablespoons sugar and butter to pumpkin/milk mixture. In a small pan, cook on high heat, constantly stirring until it thickens, and the big bubbles appear, about 5 minutes. Be sure to not overcook it or else the caramel will harden. It’ll still be delicious, I promise. The Milk Caramel has to be chewy and easily spreadable.

Spoon Milk Caramel over Muffins, and top it with chopped pecans.

Enjoy!