CHOCOLATE CARAMEL MUFFINS
Starbucks Restaurant Copycat Recipe
1 (15.25-18.25 oz.) box devil’s food cake mix
1 (15 oz.) can pure pumpkin
12 cubes chewy caramel
1 teaspoon powdered sugar
Preheat oven to 400 degrees. Line a 12 cup muffin pan with foil baking cups, or spray it with nonstick spray.
In a large bowl, mix cake mix with pumpkin until completely smooth and uniform. (Batter will be thick.) Evenly distribute batter into the cups of the muffin pan. Press a caramel halfway into the center of each, and smooth batter over the top to enclose the caramel.
Bake until a toothpick inserted into a muffin (avoiding the caramel) comes out mostly clean, about 20 minutes. Let cool slightly, about 10 minutes. Sprinkle with powdered sugar. Makes 1 dozen.
Note: If not eating immediately, reheat muffins in the microwave for about 15 seconds to melt the caramel just before eating.