Pumpkin Muffin & Caramel Sauce (proudboxermommy)

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1teaspoon nutmeg (optional)

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until combined.
Stir together cinnamon (and nutmeg, if you choose to use it) and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Caramel Sauce

Ingredients
These amounts make just over one cup of sauce- adjust measurements to fit your needs.

1 cup of sugar
6 tablespoons butter
½ cup heavy whipping cream

** Making caramel sauce is a very fast process. You need to make sure all your ingredients are within arm’s reach of the stove before starting.

Process

Heat sugar in a 3 quart pot, thick bottomed pots are preferable.
As the sugar begins to melt, stir with whisk or fork. (I always use a fork.)
Once the sugar comes to a boil, stop stirring.
When all of the sugar has melted (it should be dark in color) add the butter to the pan and whisk until butter is completely melted.
Once butter is melted, remove the pot from the heat immediately.
Count to three.
Slowly add the cream and whisk.

Once caramel mixture is smooth, let it cool then pour it into your storage container and allow it to cool to room temperature.
Afterwards, it will last in your fridge for up to two weeks but needs to be reheated before serving.

**If using on the pumpkin muffins, it is best to pour it over the muffins while they are sitting on a platter and allow cooling.