Chunky Chocolate Pumpkin Muffins with Caramel Glaze and Chocolate Drizzle
Cook time: 
Total time: 
Serves: 12 jumbo muffins
 
Ingredients
  • Muffins
  • 3⅓ cups all-purpose flour
  • 3 cups sugar
  • 2 tsp baking soda
  • 1½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 Tbsp SACO Premium Cocoa
  • 15 oz can solid-pack pumpkin
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • ⅔ cup water
  • 1 cup pecans, chopped
  • 1 cup SACO Chocolate CHUNKS
  • Caramel Glaze
  • ¼ cup butter
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ¼ cup whipping cream
  • ⅔ cup confectioner’s sugar
  • 1 tsp vanilla
  • ½ cup SACO Chocolate CHUNKS
Instructions
  1. Muffins
  2. Preheat oven to 350°F.
  3. In a bowl, combine the first seven ingredients.
  4. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well.
  5. Stir into dry ingredients just until combined.
  6. Fold in the pecans and chocolate chunks.
  7. Spoon into greased or paper cup lined jumbo muffin cups.
  8. Bake for 35-40 minutes or until toothpick inserted near the center comes out clean.
  9. Cool for 10 minutes before removing from pans to wire rack.
  10. Caramel Glaze
  11. Combine butter, sugars, and cream in a saucepan.
  12. Cook until sugars dissolve.
  13. Cool for 20 min.
  14. Stir in the confectioner’s sugar and vanilla until smooth.
  15. Drizzle over cooled muffins.
  16. Drizzle with melted chocolate chunks, if desired.
Recipe by SacoFoods at http://www.sacofoods.com/chunky-chocolate-pumpkin-muffins-with-caramel-glaze-and-chocolate-drizzle/