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
- Muffins
- Preheat oven to 350°F.
- In a bowl, combine the first seven ingredients.
- In a separate bowl, combine the pumpkin, oil, eggs and water; mix well.
- Stir into dry ingredients just until combined.
- Fold in the pecans and chocolate chunks.
- Spoon into greased or paper cup lined jumbo muffin cups.
- Bake for 35-40 minutes or until toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire rack.
- Caramel Glaze
- Combine butter, sugars, and cream in a saucepan.
- Cook until sugars dissolve.
- Cool for 20 min.
- Stir in the confectioner’s sugar and vanilla until smooth.
- Drizzle over cooled muffins.
- Drizzle with melted chocolate chunks, if desired.