Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!
I received product samples to aid in preparation of #pumpkinweek recipes. All of my opinions are my own!
Bakery Style Caramel Pecan Pumpkin Muffins
But first, my first pumpkin recipe of the week are these yummy Caramel Pecan Pumpkin Muffins! It took me a few tries, but I finally got the recipe just right!
I always strive to bake muffins that are just like the ones you would find in a bakery! These pumpkin muffins are not exception. I really is easier than you think!
The first step is to get them to rise nice and high. I prefer not to use muffin liners. I spray the entire pan with non-stick spray. That way, when the rise up over the edges they are still easy to get out without sticking.
I always fill the muffin tins right to the top. The way I can be sure they will get a nice rise. After all, isn’t the muffin top the best part?!
The next step to a bakery style pumpkin muffin is the topping! I made a simple streusel topping including chopped pecans. It really adds a slightly sweet, soft crunch!
A ribbon of caramelly dulce de leche is the perfect touch for these decadent pumpkin muffins. They would really make any bakery take notice!
Now, I know you are eager to have the recipe, not to mention enter to win some fabulous prizes (US residents only)!
But first you will want to pin this for later!
It could be fashion, a healthy lifestyle, flowers, a recipe, a stunning tablescape, or decor tips to make your house a home! Simply click here to subscribe. I never sell or share your information, and you can unsubscribe at any time!
PRIZE #1 DIXIE CRYSTALS
Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
PRIZE#2 SWEETS & TREATS
We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.
PRIZE#4 CABOT CREAMERY CO-OPERATIVE
Cabot is giving one winner a gift box of assorted Cabot cheeses.
The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.
Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.
Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.
Enjoy these #PumpkinWeek recipes from our bloggers:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin Spiced Hot Chocolate from Our Good Life
Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Caramel Pecan Muffins from Red Cottage Chronicles
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy
Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories
- 1 3/4 cup all purpose flour
- 1 cup sugar
- 1/2 cup lightly packed brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 2 eggs, room temperature
- 2 cups, less 2 tablespoons pure pumpkin puree
- 1/2 butter, melted
- For streusel
- 1 teaspoon pure vanilla extract
- 2 tablespoon chilled butter, cut into small pieces
- 2 tablespoons all purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons finally chopped pecans
- 1 jar dulce de leche or thick caramel sauce
- Preheat oven to 375 degrees. Spray muffin tins completely with non-stick spray. Set aside.
- In a large bowl, add flour, white and brown sugar, salt and pumpkin pie spice. Using clean hands, mix well, breaking up any lumps of brown sugar. Set aside.
- In a smaller bowl whisk eggs til lightly beaten. Add pumpkin, melted butter and vanilla. Whisk until well combined.
- Add wet ingredients to dry and using a spatula gently fold together just until dry ingredients are incorporated.
- Scoop batter into prepared muffin tins, filling right to the top.
- Mix all streusel ingredents together by rubbing butter into the flour and brown sugar til crumbly. Mix in chopped pecans. Sprinkle over muffin batter.
- Bake for 20 minutes or until toothpick comes out clean.
- Cool in pans for 10 minutes, then remove to wire rack until completely cooled.
- Drizzle with dulce de leche.
Muffins freeze well, just freeze before adding dulce de leche.
Otherwise store in airtight container for up to 3 days.