These Pumpkin Caramel Muffins are soft, fluffy, and packed with fall flavors! Each bite has a delightful swirl of sweet caramel that makes them extra special.
Honestly, they’re like little bites of autumn goodness! I love enjoying these muffins with my morning coffee. They’re a perfect treat to share with friends or keep all to yourself. 😉
Ingredients & Substitutions
All-Purpose Flour: This recipe uses all-purpose flour for structure. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend.
Pumpkin Puree: You can use canned pumpkin puree for convenience, but roasting and pureeing fresh pumpkin offers a fresher flavor. If pumpkin is not available, sweet potato puree works well too.
Granulated & Brown Sugar: The mix of these sugars gives a rich sweetness. Feel free to reduce the sugar slightly if you want a less sweet muffin. Coconut sugar can be a suitable substitute for a healthier option.
Vegetable Oil: I like using vegetable oil for moistness, but melted coconut oil or melted butter adds a nice flavor. You could also use unsweetened applesauce for a lighter option.
Milk: Any milk works here! If you’re dairy-free, almond milk or oat milk are great choices.
How Do I Get Perfectly Moist Muffins?
To ensure your muffins are moist and tender, be mindful of how you mix your ingredients. Overmixing can lead to dense muffins. After combining wet and dry ingredients, gently fold them until just combined; a few lumps are okay!
- Use room temperature ingredients for a smoother batter.
- Don’t forget to fill the muffin cups about 3/4 full – this allows for that lovely rise.
- If you want extra moisture, consider adding a bit of yogurt or sour cream into the batter.
Enjoy your baking and the delicious aroma filling your kitchen!
How to Make Pumpkin Caramel Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1/4 cup milk (any kind)
For The Caramel & Garnish:
- 1/2 cup caramel sauce (plus extra for drizzling)
- Flaky sea salt, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 20-25 minutes baking time, plus a short cooling period. In total, you can expect to spend about 40-45 minutes to enjoy these delightful muffins!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Pan:
First, preheat your oven to 350°F (175°C). While it’s heating up, line a 12-cup muffin pan with paper liners or give them a gentle spray with cooking oil to prevent sticking. This will make removing the muffins a piece of cake!
2. Mix Your Dry Ingredients:
In a large bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is well combined so your muffins rise evenly!
3. Combine the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), vanilla extract, and milk until everything is smooth and creamy. This is where the magic begins!
4. Combine Wet and Dry Ingredients:
Now, gradually pour the wet mixture into the bowl with the dry ingredients. Gently fold the two together until just combined—be careful not to overmix; a few lumps are totally fine!
5. Add the Caramel Swirl:
Take about 1/2 cup of caramel sauce and gently fold it into the batter, creating a beautiful marbled effect. This will add sweetness and a lovely surprise in every bite!
6. Fill the Muffin Cups:
Evenly distribute the batter between the muffin cups, filling each about 3/4 full. This allows them to rise beautifully without overflowing.
7. Bake Your Muffins:
Pop the muffin pan into the preheated oven and bake for 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Your kitchen will smell amazing at this point!
8. Cool Them Down:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, gently transfer them to a wire rack to cool completely. Cooling slightly helps keep them fluffy!
9. Drizzle with Caramel and Garnish:
Once your muffins are cool, drizzle some extra caramel sauce over the tops. If you’re feeling fancy, sprinkle a little flaky sea salt on top for a touch of contrast. It’s such a tasty finish!
10. Enjoy!
Serve these pumpkin caramel muffins warm or at room temperature. They are perfect for breakfast, a snack, or even dessert! Enjoy every delicious bite!
These Pumpkin Caramel Muffins are sure to become a new favorite, offering a delightful blend of flavors that’s perfect for fall!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to roast and puree the pumpkin before using it. Fresh pumpkin adds a lovely flavor, and you can use the same amount as called for in the recipe.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the fridge for up to a week or freeze them for up to 3 months. Just make sure to wrap them well to avoid freezer burn!
Can I Substitute the Vegetable Oil?
Yes, melted butter or coconut oil can be used in place of vegetable oil for a richer flavor. You can also use unsweetened applesauce for a lighter option if you want to reduce the fat content!
What If I Don’t Have Flaky Sea Salt?
If you don’t have flaky sea salt, you can use any kind of salt for garnish, but use it sparingly. Alternatively, you could skip the salt altogether for a sweeter muffin or sprinkle a tiny bit of regular table salt to enhance the flavors of the caramel.
