These Pumpkin Salted Caramel Muffins are like a warm hug on a chilly day! Full of pumpkin goodness and a sweet caramel topping that makes them so tempting, they’re hard to resist.
Honestly, I can’t help but sneak one (or two) for breakfast! The sweet and salty combo is so yummy. They’re simple to make, and the smell while baking is heavenly—pure fall magic!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you want a lighter texture, you can try substituting half with whole wheat flour or a gluten-free blend if needed.
Pumpkin Puree: Canned pumpkin is convenient, but you can also use homemade pumpkin puree or even apple sauce for a unique twist. Just make sure it’s not pumpkin pie filling!
Vegetable Oil or Butter: Both work well, but I lean towards butter for that rich flavor. You can also use coconut oil for a dairy-free option.
Buttermilk: If you don’t have buttermilk, mixing milk with a teaspoon of vinegar or lemon juice works great as a substitute. Let it sit for a few minutes before using.
Caramel Sauce: You can buy it, but homemade is so much better! If you’re in a pinch, dulce de leche or even chocolate sauce can be fun alternatives.
What’s the Best Way to Mix the Muffin Batter?
Getting your muffin batter right is key for fluffy muffins. Mixing properly will prevent dense muffins. Here’s how to do it:
- Combine dry ingredients in one bowl and wet ingredients in another, mixing fully in each.
- When combining, pour the wet into the dry and stir using a spatula. Stop mixing when you see flour streaks—the batter should be fairly lumpy.
- This method helps prevent overmixing, which can lead to chewy muffins instead of soft ones.
Following these tips will help ensure your Pumpkin Salted Caramel Muffins turn out perfectly every time! Enjoy baking!
How to Make Pumpkin Salted Caramel Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1/4 cup buttermilk or milk
- 1 teaspoon pure vanilla extract
For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
For the Salted Caramel Drizzle:
- 1/2 cup caramel sauce (store-bought or homemade)
- Flaky sea salt, to sprinkle
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 minutes to bake. Don’t forget to let your muffins cool for a bit before drizzling on the salted caramel! Overall, you’ll need about 45 minutes to enjoy these delicious muffins from start to finish.
Step-by-Step Instructions:
1. Preheat Oven:
Start by preheating your oven to 350°F (175°C). This ensures the oven is at the right temperature for perfect muffins! Line a 12-cup muffin tin with paper liners to make cleanup easier.
2. Prepare Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon for the streusel. Add the melted butter and stir until the mixture looks crumbly. Set this aside while you prepare the muffins.
3. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and warming spices like cinnamon, nutmeg, cloves, and ginger. This step combines flavors and helps to aerate the flour for fluffy muffins.
4. Combine Wet Ingredients:
In another bowl, whisk together the pumpkin puree, vegetable oil (or melted butter), eggs, buttermilk, and vanilla extract until everything is smooth and well combined.
5. Mix Batter:
Pour the wet ingredients into the dry ingredient bowl. Gently stir until just combined. It’s okay if the batter is a bit lumpy—overmixing can make the muffins tough! Aim for a moist batter with a few lumps.
6. Fill Muffin Tins:
Use a spoon or an ice cream scoop to divide the muffin batter evenly among the lined muffin cups, filling each about 3/4 full.
7. Add Streusel Topping:
Generously sprinkle the prepared streusel topping over the batter in each muffin cup. Don’t be shy; the more the merrier!
8. Bake:
Place the muffin tin into your preheated oven and bake for 18-22 minutes, or until you can insert a toothpick into the center of a muffin and it comes out clean. Keep an eye on them as baking times can vary slightly.
9. Cool:
Once baked, take them out of the oven and let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Drizzle Salted Caramel:
When the muffins are cool, drizzle the caramel sauce on top. For the finishing touch, sprinkle a little flaky sea salt over the caramel to complement the sweetness.
11. Serve:
Your Pumpkin Salted Caramel Muffins are now ready to be enjoyed! They are perfect for breakfast or a cozy snack with coffee or tea. Bite into them warm or at room temperature—it’s a delightful treat either way. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you’re making your own pumpkin puree, roast a small sugar pumpkin, scoop out the flesh, and blend it until smooth. Make sure to drain any excess moisture to keep your muffins from becoming too wet.
Can I Substitute the Eggs in This Recipe?
Yes! You can use 1/4 cup of unsweetened applesauce or mashed banana for each egg you want to replace. This will add moisture and a slight sweetness, making for tasty muffins!
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week or freeze for up to 3 months. Just thaw them at room temperature before enjoying!
Can I Make These Muffins Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour mix. Make sure it contains xanthan gum, which helps replicate the texture of regular flour. Enjoy your gluten-free muffins!
