These pumpkin caramel muffins are warm and cozy, perfect for fall! They are soft and fluffy with a delightful swirl of caramel that adds sweetness to every bite.
Honestly, who can resist that gooey caramel surprise? I love having these with a cup of coffee—it’s the best way to brighten up a chilly morning!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins. If you need a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin puree works wonderfully for convenience. If fresh pumpkin is available, you can roast and puree it for a deeper flavor.
Caramel Sauce: For a homemade twist, make your own caramel sauce using sugar, butter, and cream. You can also use store-bought for quick prep!
Butter: Unsalted butter is best for baking, but if you’re out, you can use vegetable oil or coconut oil in a 1:1 ratio, though it may change flavor slightly.
Spices: Feel free to adjust the spices to your taste. Some nutmeg or cloves can amplify the fall flavors, or you can skip ginger if it’s not a favorite.
How Do I Ensure My Muffins are Light and Fluffy?
A big part of this recipe is getting the muffins to rise nicely. Here are a few tips to keep in mind:
- Make sure your baking powder and baking soda are fresh! Old leavening agents can result in dense muffins.
- Don’t overmix the batter! Mix just until combined. Overmixing can lead to tough muffins.
- Use room temperature ingredients. It helps everything mix together more smoothly, leading to fluffier muffins.
- Fill your muffin tins about 2/3 full to give them room to rise without spilling over.
Following these tips will help you achieve perfect, fluffy muffins every time!
How to Make Pumpkin Caramel Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Caramel Touch:
- ½ cup caramel sauce (plus extra for drizzling)
- ½ cup caramel bits or chopped caramel candies (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 18-22 minutes to bake. Plus, let’s add some cooling time of about 5 minutes. All in all, you’re looking at around 40 minutes for freshly baked, scrumptious muffins!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first—preheat your oven to 350°F (175°C). While it warms up, line a muffin tin with paper liners or simply grease it well to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. This blend will give your muffins that lovely flavor and texture. Set this aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together using a mixer. Keep mixing until the mixture is light and fluffy—this will take about 2-3 minutes.
4. Add the Eggs:
Add the eggs one at a time, ensuring that you mix well after each addition. This will help keep your muffins moist and delicious!
5. Add Pumpkin and Vanilla:
Now, mix in the pumpkin puree and vanilla extract until everything is well combined. Your mixture should look creamy and smooth.
6. Combine Dry and Wet Ingredients:
Gradually add your dry ingredient mix to the wet mixture. Stir gently until just combined—be careful! Overmixing can lead to tough muffins.
7. Fold in the Caramel:
Gently fold in half of the caramel bits or chopped caramel candies if you’re using them. This adds delightful pockets of sweetness to your muffins!
8. Spoon into Muffin Tins:
Scoop about 2 tablespoons of the batter into each muffin cup, then add about 1 teaspoon of caramel sauce on top of the batter in each cup.
9. Top it Off:
Add the remaining batter on top to cover the caramel, then sprinkle any leftover caramel bits on top. This will create a delicious caramel layer on the muffins!
10. Bake:
Now it’s time to bake! Place the muffins in the oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the muffin (not touching the caramel) comes out clean.
11. Cool Down:
Once done baking, let the muffins cool in the pan for about 5 minutes. This makes them easier to remove without falling apart. After that, transfer them to a wire rack to cool completely.
12. Drizzle and Serve:
Before serving, drizzle some additional caramel sauce over the cooled muffins for an extra delicious finish! These are perfect for sharing on a cozy autumn day.
Enjoy your warm, festive pumpkin caramel muffins, and don’t forget to share (if you want)!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree a fresh pumpkin for a richer flavor. Just make sure it’s cooked and blended until smooth. One cup of fresh puree typically comes from about a small pumpkin.
What Can I Use Instead of Caramel Sauce?
If you don’t have caramel sauce, you can substitute it with a butterscotch sauce or even chocolate sauce for a different twist! Just be sure to adjust the sweetness in the recipe if needed.
Can I Freeze the Muffins for Later?
Yes, these muffins freeze nicely! Allow them to cool completely, then wrap each muffin tightly in plastic wrap and place in an airtight container or freezer bag. They’ll last up to 3 months in the freezer. Just thaw them in the fridge and warm them up when you’re ready to enjoy!
How Can I Add More Flavor to These Muffins?
For a flavor boost, consider adding nuts like pecans or walnuts, chocolate chips, or dried fruits like cranberries. You can also increase the spice amounts or add a touch of orange zest for a citrusy kick.
