These Pumpkin Caramel Muffins are soft, sweet, and perfect for fall. With a blend of pumpkin and warm spices, each bite feels like a cozy hug!
Seriously, who can resist a muffin with gooey caramel inside? I make these for breakfast, and they never last long—everyone wants seconds! 😄
What I love most is how easy they are to whip up. Just mix, bake, and enjoy! Pair them with a cup of coffee, and you’re in for a treat!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main base for the muffins, giving them structure. If you’re gluten-free, you can substitute with a 1:1 gluten-free flour blend, which works well without sacrificing too much texture.
Pumpkin Puree: Fresh or canned works here! If you’re looking for a twist, try using sweet potato puree instead for a slightly different flavor.
Caramel Candies: Soft caramels are essential for the gooey center. If they’re hard to find, you can use chocolate chips or a spoonful of chocolate-hazelnut spread as a substitute.
Walnuts: Adding chopped walnuts gives a nice crunch. If you prefer a nut-free option, omit them or use seeds like pumpkin or sunflower seeds.
How Do I Ensure the Muffins Are Perfectly Moist?
The secret to moist muffins is in how you mix the ingredients. Here’s what to keep in mind:
- Don’t overmix the batter after adding dry ingredients. Mix just until combined for the fluffiest muffins!
- Using room temperature ingredients helps them combine better. So, take your butter, eggs, and milk out ahead of time.
- If you want extra moisture, fold in a few tablespoons of sour cream or yogurt at the end. It’ll add creaminess and keep them tender.
Following these steps will lead you to wonderfully soft and delightful muffins every time!
How to Make Pumpkin Caramel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1/4 cup milk
- 1 tsp vanilla extract
- 12 soft caramel candies or caramel bits (for stuffing)
- 1/2 cup chopped walnuts (optional, for topping)
- Caramel sauce (for drizzling on top)
- Cream cheese glaze or frosting (optional for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 18-22 minutes of baking time. You’ll want to let the muffins cool for a bit before diving in, so set aside about 40-45 minutes total for this delicious treat!
Step-by-Step Instructions:
1. Preparing the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or give it a nice grease to ensure the muffins don’t stick.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all those lovely spices (cinnamon, nutmeg, cloves, and ginger). Set this bowl aside; we will come back to it shortly.
3. Creaming the Butter and Sugars:
In a large mixing bowl, cream the softened butter with both granulated sugar and brown sugar using an electric mixer until it’s light and fluffy. This should take about 2-3 minutes.
4. Adding Eggs and Pumpkin:
Beat in the eggs one at a time, which helps incorporate all the ingredients well. Then, add in the pumpkin puree, milk, and vanilla extract, mixing until it’s nice and smooth.
5. Combining Wet and Dry Ingredients:
Now it’s time to mix the dry ingredients into the wet ingredients. Gradually add the dry mixture to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix—this keeps your muffins fluffy!
6. Assembling the Muffins:
Fill each muffin cup about halfway with batter. Then, take a caramel candy or a few caramel bits and place them right in the center of the batter. Cover the caramel with a bit more batter until each cup is about 3/4 full. Sprinkle chopped walnuts on top if you like!
7. Baking Time:
Pop the muffin tin into the oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick near the edge of a muffin; it should come out clean. Remember, the caramel center will be melted, so don’t check in the middle!
8. Cooling and Topping:
Let the muffins cool in the pan for about 5 minutes, then carefully transfer them to a wire rack. Once they’re cool, you can optionally drizzle cream cheese glaze and caramel sauce on top for that extra special touch!
9. Enjoying Your Muffins:
Serve these delicious Pumpkin Caramel Muffins warm or at room temperature. Just wait until you bite into them and discover the gooey caramel surprise inside! Enjoy every delightful bite!
These Pumpkin Caramel Muffins are sure to become a favorite for any fall gathering or cozy breakfast at home. Enjoy baking! 🎃
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, keep in mind that the muffins might be denser. You could also try using half whole wheat and half all-purpose for a lighter texture.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag or container for up to 3 months. Just thaw at room temperature or warm in the microwave when you’re ready to enjoy!
Can I Make These Muffins Without Eggs?
Absolutely! You can replace each egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and let sit for 5 minutes), unsweetened applesauce, or a ripe mashed banana for a vegan-friendly option!
What’s the Best Way to Prevent the Caramel from Sticking?
To prevent the caramel from sticking to the muffin, make sure the batter completely covers the caramel. It also helps to use a non-stick muffin tin or line the tin with paper liners. If they stick a little, running a knife around the edges can help release them smoothly.
