I found this recipe on WomansDay.com. What a great idea for a fall dessert to share! It's just so much fun!
3 cups flour
2 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 cups unsweetened applesauce
1 cup packed light brown sugar
1/2 cup sugar
1/2 cup butter (melted)
1/2 cup sour cream
2 large eggs
1 pkg (14 oz) caramel candies
2 Tbsp heavy cream
Ice cream sticks
Heat oven to 350 degrees. You'll need 24 muffin cups lined with paper liners.
Combine flour, banking soda, pumpkin pie spice, cinnamon and salt in a medium bowl.
Beat applesauce, sugars, butter, sour cream and eggs in a bowl with mixer on low speed just to combine in flour mixture until well blended.
Divide batter among muffin cups. Bake for 20 minutes or until a wooden pick insert in cupcakes comes out clean. Cool in pan on wire rack for 5 minutes. Remove from pan and cool completely.
Glaze: Heat caramels in a medium saucepan over a low heat, stirring constantly until melted. Add heavy cream and stir until combined. Cool 2 minutes. Working quickly, while mixture is still warm, spread top of each cupcake with 2 tsp of glaze. If glaze gets hard to spread, heat on low,, stirring until more melted. Insert an ice cream stick into center and top with sprinkles. Place in freezer for 5 minutes to set.