Thursday, October 11, 2012

Pumpkin Dulce de Leche Chocolate Chip Muffins

Pumpkin Dulce de Leche Chocolate Chip Muffins

                It’s safe to say that fall is here. Though summer is my favorite season and I miss it already, fall certainly has some redeemable qualities.  The Vanderbilt campus gets especially beautiful covered in the autumn leaves. Starbucks has pumpkin spice, so I can get a pumpkin chai tea latte, or “chumpkin,” as my barista last week called it. And I have an excuse to bake an obnoxious amount of things with pumpkin without feeling at all ashamed. This post is about my first pumpkin creation of the season. They got rave reviews from all who tried them, so even more than usual, I encourage you to give them a try!


1 box Jell-o flan pudding mix
1 box Jell-o butterscotch pudding mix
1/4 cup milk
¾ cup (1.5 sticks) unsalted butter, softened
1 /2 of a 15 oz can pure pumpkin puree (about ¾ cup)
1 egg

1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
1 tsp salt
1 teaspoon cornstarch

¼ cup granulated sugar
1/4 cup brown sugar 
1 1/2 cups flour
3/4 cup Chocolate chips


1.            Preheat oven to 350
2.           Whisk flan pudding mix and butterscotch pudding mix with ¼ cup of milk for about 2 minutes.
3.            Mix in caramel sauce packet
4.            Add in melted butter
5.            Add eggs
6.            Add pumpkin puree
7.            Mix in cornstarch, salt, baking soda, pumpkin pie spice, and cinnamon
8.            Add in sugar
9.            Mix in flour
10.         Add chocolate chips
11.          Separate batter into muffin tins.

12.           Bake for 18 minutes in greased regular-sized muffin tins, or 10 minutes for mini muffins.

If you can’t fall in love with fall, fall in love with pumpkin…and when in doubt, bake!

<3 Dena

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