Salted Caramel Pumpkin Muffins

Topping

1/2 all-purpose flour

5 tablespoons McCormick® Naturally Flavored Salted Caramel Finishing Sugar

3 tablespoons unsalted butter, melted

Muffins

2 1/2 cups all-purpose flour

1 2/3 cups granulated sugar

1/3 cup McCormick® Naturally Flavored Salted Caramel Finishing Sugar

2 teaspoons baking powder

1 cup canned pumpkin

1 stick (8 tablespoons) unsalted butter, melted

2 eggs

1/4 cup milk

2 teaspoons McCormick® All Natural Pure Vanilla Extract

INSTRUCTIONS

1 Preheat oven to 375°F. Spray 12-cup muffin pan with no stick cooking spray; set aside. For the Topping, mix all ingredients in small bowl until well blended; set aside.

2 For the Muffins, whisk flour, granulated sugar, Salted Caramel Sugar and baking powder in large bowl until well blended. In a separate medium bowl, whisk pumpkin, butter, eggs, milk and vanilla until well blended. Stir pumpkin mixture into flour mixture just until combined.

3 Scoop heaping 1/3 cup of batter into each muffin cup. Sprinkle each with about 1 tablespoon of the topping mixture, pressing lightly to adhere.

4 Bake muffins 20 to 25 minutes or until lightly browned and toothpick inserted in center comes out mostly clean. Cool in pans 10 minutes before serving.