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Mini Pumpkin Muffins {with sour cream and caramel frosting}

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Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24

Ingredients

  • -For the muffins-
  • 1 1/4 Cups Flour
  • 1/2 Cup Sugar
  • 1 tsp baking powder
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp cloves
  • 1/8 tsp cayenne pepper
  • 1/2 cup Pumpkin puree
  • 1 egg
  • 1/4 Cup sour cream
  • 1 tbs butter melted
  • 1 tsp vanilla extract
  • -For the frosting-
  • 4 tbs butter at room temp
  • 1/4 cup sour cream at room temp
  • 1 Cup Powdered Sugar
  • 1 tsp vanilla extract
  • 1/4 cup caramel sauce for drizzle I used Fat Toad Farm caramel sauce-they have flavors like Cinnamon and Bourbon Salted Caramel, all their flavors go great with these mini muffins!

Instructions

  • Preheat oven to 350 degrees, line a mini muffin pan with liners.
  • For the batter: In a bowl combine butter, egg, sour cream, pumpkin puree, and vanilla extract and stir to combine. Add all remaining dry ingredients (flour, sugar, baking powder, nutmeg, cinnamon, cloves and salt). Stir a few times so that everything is combined...you don't want to over-stir it, otherwise the muffins will be dense.
  • Using a tablespoon cookie scoop (or with a spoon) fill the mini muffin liners (the batter should go almost to the top, about 3/4 full.
  • Bake for 12 minutes, then allow to completely.
  • For the frosting. In the bowl of a stand mixer, or with a hand mixer, cream butter for about a minute, then add the powdered sugar, sour cream and vanilla extract. Beat until smooth and creamy (about 2 minutes.)
  • Set down a piece of wax paper and transfer the cooled mini muffins on top of the paper. Then take about 1/2 tablespoon of frosting for each mini cupcake and spread it on the top, then drizzle with caramel sauce and enjoy!