Pumpkin Spice Muffins with Sweet Cream Caramel Glaze

Picture this:

Julia in the shopping cart @ Fairway Market, fresh out of ballet class with a leotard, shoes and a PIRATE HAT.  Mommy & Grandma picking out some veggies.

Nice Old Lady: "How cute she's playing dress up!"
Grandma S: "No! Didn't you know...It's Talk like a Pirate Day!"

Isn't it funny how having little ones can make you totally comfortable with being a complete and utter goofball?

Of course, this also means fun play group activities and baked goodies! I decided to make a pumpkin something, because pumpkin is pretty healthy and sweet without requiring a ton of sugar. Which is great for toddler snackin'.

The caramel as a topping was an after thought as I felt that these little muffins just needed a littttle something sweet.

3 dozen cupcakes, iced, decorated and adorned with pirate garb. THEY ALL CRASH TO THE FLOOR. Of course I didn't get a picture before the accident. Just invision pirate flags and crossbones.

Yep, you read that correctly. 3 dozen mini muffins on floor + big mess + no muffins = one irritated momma.

Damn Ye Pirates!!

Well, crafty momma's do prevail. I made them all over again in the morning. Yes we were a little late, but they were enjoyed by all, especially Julia. Which is what really matters anyway.

So without further adieu:
Pumpkin Spice Muffins with Sweet Cream Caramel Glaze

First off.. These are made with whole wheat flour but can be subbed with white flour 1:1

3 cups whole wheat unbleached flour.
2.5 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1.5 teaspoons pumpkin pie spice

combine all ingredients and set off to the side.

In the mixer goes:
12 tablespoons cold butter cut into 1 tablespoon pieces
3/4 cup dark brown cane sugar

blend until the butter and sugar is blended nicely, the butter should not be smooshy, having a slightly hard butter will make for a richer tasting muffin.

add in:
1.5 cups pumpkin puree (NOT pumpkin pie filling, please use actual canned pumpkin)
and 2 large eggs.

once blended, add in your dry ingredients very slowly while continuing to churn the batter with your mixer on its lowest setting.

Once incorporated, add in 1/3 cup buttermilk

If you are using miniature muffin cups, this makes about 5 dozen if you are using regular size it should make 16 muffins depending on how much you fill your liners. I fill about 2/3 up.

bake at 350 for 15 minutes for small and 30 minutes for large.

While your muffins are baking you can start on the glaze. 

1/2 cup pure cane sugar, melted completely
1/4 cup whole cream
vanilla to taste
Pumpkin Pie spice

combine all ingredients in a sauce pan and continuously stir until all melted and incorporated. If you have a candy thermometer great, the correct temperature is about 212* But it takes about 15 minutes on the lowest setting of your burner. You will know when its perfect, its amber in color and very smooth.

Just before you turn off the heat, throw in a pinch of your pumpkin pie spice to blend in all the flavors.

When the muffins are cooled, but while the glaze is still warm, lightly dip the top into the glaze and let rest.  It will not completely "harden" but it will be hard enough to transport or to set up on a cake stand, etc. As long as you don't drop them of course.

ARGGGH!

PS: I'm fully aware pirates didn't wear jean jackets, but it was pretty windy. HA!