These pumpkin caramel muffins are a warm and cozy treat! With soft pumpkin inside and sweet caramel drizzled on top, they’ll make your mornings feel special.
Baking these is a breeze! I love how the smell fills my kitchen, making it feel like fall. Plus, who can resist that gooey caramel? It’s a hug in a muffin! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins, giving them structure. If you’re looking for a gluten-free version, you can use a 1:1 gluten-free flour blend instead.
Pumpkin Puree: Canned pumpkin is convenient, but you can use homemade puree if you have fresh pumpkins. Just cook and blend until smooth.
Caramel Sauce: You can make homemade caramel sauce or store-bought works too. If you’re avoiding sugar, a sugar-free substitute can fit here, though the taste will change.
Spices: Classic pumpkin spice includes cinnamon, nutmeg, ginger, and cloves. Feel free to adjust these according to your taste. A little extra cinnamon makes everything cozy!
How Do I Get My Muffins Just Right?
The trick to perfect muffins lies in not overmixing the batter. Overmixing can make them tough. When adding the dry ingredients, mix until just combined — some lumps are perfectly fine!
- Use a rubber spatula to fold in the flour slowly.
- Swirl the caramel sauce just slightly, so you see the marbling without fully mixing it in.
- Fill muffin cups about 3/4 full to give them room to rise without spilling over.
These little tips will help you bake soft, fluffy muffins every time!
How to Make Pumpkin Caramel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup milk
For Topping:
- 1/2 cup caramel sauce (plus extra for drizzling)
- Sea salt flakes for garnish (optional)
How Much Time Will You Need?
You will spend about 15 minutes on prep and another 18-22 minutes baking. Once they are out of the oven, let them cool for about 5 minutes. Total time from start to finish is around 40 minutes, making it a quick yet delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly. Line a muffin tin with paper liners or grease it well so that the muffins won’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and your lovely spices: cinnamon, nutmeg, ginger, and cloves. Mixing these dry ingredients well will help incorporate the flavors evenly throughout your muffins.
3. Prepare the Wet Mixture:
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until it’s smooth. Then, add the eggs one at a time, making sure to mix in each egg completely. Add the pumpkin puree and vanilla extract, and mix until everything is nicely combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Alternate by adding some milk as you mix. Stir gently until just combined—remember, overmixing can lead to tougher muffins, and we want them soft and fluffy!
5. Fold in the Caramel:
Gently fold in the caramel sauce to your muffin batter. This swirling creates a beautiful marbled effect that looks and tastes amazing!
6. Fill the Muffin Cups:
Using a scoop or spoon, divide the batter evenly among the muffin cups, filling them about 3/4 full. This will give them room to rise while baking.
7. Bake the Muffins:
Pop the muffin tin into your preheated oven and bake for about 18-22 minutes. Check for doneness by inserting a toothpick into the middle of a muffin; if it comes out clean, they’re ready!
8. Cool and Garnish:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Before serving, drizzle some extra caramel sauce over the top of each muffin and sprinkle with a pinch of sea salt flakes if you like that sweet and salty combo.
9. Serve and Enjoy:
Serve your warm pumpkin caramel muffins either warm or at room temperature. They’re perfect for breakfast or a cozy afternoon snack! Enjoy the soft, moist pumpkin crumb with that luscious caramel taste.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! To do this, simply cut a pumpkin, remove the seeds, roast it until soft, and then puree the flesh. Just make sure it’s smooth and doesn’t have extra moisture.
What If I Don’t Have All the Spices?
No problem! You can use a store-bought pumpkin pie spice mix as a substitute. Typically, one teaspoon of pumpkin pie spice can replace all the individual spices in the recipe.
Can I Make These Muffins in Advance?
Absolutely! You can bake them in advance and store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Just make sure to wrap them tightly!
How Do I Make the Muffins Extra Moist?
For extra moist muffins, ensure you’re not overbaking them. You can also add a tablespoon of sour cream or yogurt to the wet ingredients for an extra moist texture!