Sticky Pecan Muffins

PREP 15 minutes
COOK 20 minutes
TOTAL 35 minutes
Yields 12 muffins

INGREDIENTS :

  • 1/3 cup date caramel sauce
  • 5.4 ounces coconut cream
  • 3 tablespoons maple syrup
  • 2 tablespoons ghee
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 1/2 cup pecan pieces
  • 1 box Simple Mills Vanilla Cake Mix (plus ingredients for mix - eggs, oil, water, vanilla)

DIRECTIONS :

  1. Preheat oven to 350 degrees F. Line a muffin tin with parchment paper liners and spray with coconut oil spray.
  2. In a small saucepan, whisk together caramel with coconut cream, maple syrup, ghee, cinnamon, and salt until completely combined. Remove from heat and fold in pecan pieces. Let cool for about 5 minutes then pour mixture evenly throughout 12 of muffin liners.
  3. Follow directions on box to create cupcakes. Once mixture is combined, pour mixture evenly throughout the 12 muffin liners on top of the caramel sauce (I used an ice cream scoop to scoop the batter evenly throughout).
  4. Place in the oven to bake for 20 minutes or until a toothpick comes out clean from the middle. I recommend placing a baking sheet on the rack below to catch any caramel sauce that may pour over in the baking process.
  5. Let cool for 10 minutes in the pan before removing from pan, flipping over, and slowly removing the parchment paper liner revealing the caramel bottom.
  6. Serve immediately while still warm and have a happy family breakfast!

by

INGREDIENTS :

  • 1/3 cup date caramel sauce
  • 5.4 ounces coconut cream
  • 3 tablespoons maple syrup
  • 2 tablespoons ghee
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 1/2 cup pecan pieces
  • 1 box Simple Mills Vanilla Cake Mix (plus ingredients for mix - eggs, oil, water, vanilla)

DIRECTIONS :

  1. Preheat oven to 350 degrees F. Line a muffin tin with parchment paper liners and spray with coconut oil spray.
  2. In a small saucepan, whisk together caramel with coconut cream, maple syrup, ghee, cinnamon, and salt until completely combined. Remove from heat and fold in pecan pieces. Let cool for about 5 minutes then pour mixture evenly throughout 12 of muffin liners.
  3. Follow directions on box to create cupcakes. Once mixture is combined, pour mixture evenly throughout the 12 muffin liners on top of the caramel sauce (I used an ice cream scoop to scoop the batter evenly throughout).
  4. Place in the oven to bake for 20 minutes or until a toothpick comes out clean from the middle. I recommend placing a baking sheet on the rack below to catch any caramel sauce that may pour over in the baking process.
  5. Let cool for 10 minutes in the pan before removing from pan, flipping over, and slowly removing the parchment paper liner revealing the caramel bottom.
  6. Serve immediately while still warm and have a happy family breakfast!

by

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