Ingredients
1/2
cup butter or margarine, softened
1/2
cup sugar
1/2
cup caramel topping or caramel apple dip (4 oz)
2
eggs
3/4
cup milk
2
cups Gold Medal™ unbleached flour
1 1/2
teaspoons baking powder
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
3/4
cup butter or margarine
3/4
cup sugar
1 1/2
teaspoons pumpkin pie spice
Caramel topping or caramel apple dip
Preparation
Heat oven to 375°F. Spray 18 regular-size muffin cups with cooking spray.
In large bowl, beat 1/2 cup butter, 1/2 cup sugar, 1/2 cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled). Stir in remaining muffin ingredients just until moistened. Fill muffin cups 2/3 full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Meanwhile, in medium microwavable bowl, microwave 3/4 cup butter on High until melted. In small bowl, mix 3/4 cup sugar and the pumpkin pie spice. Remove muffins from pan. Roll in melted butter, then in sugar mixture. Drizzle with caramel topping. Serve warm.
