These Pumpkin Caramel Muffins are warm and cozy treats packed with pumpkin spice goodness. Each bite is a lovely blend of sweet and creamy caramel that makes mornings extra special!
Honestly, who can resist muffins that taste like fall? I love enjoying them with a hot cup of coffee. You’ll want to make a batch (or two) because they disappear fast!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. If you’re looking for a gluten-free option, try using a gluten-free flour blend. They can work well in muffins!
Pumpkin Puree: Canned pumpkin is super convenient, but if you have fresh pumpkin, roast it and mash it for a fresher flavor. Just make sure to remove excess moisture.
Buttermilk: If you’re out of buttermilk, a quick substitute is to add a tablespoon of lemon juice or vinegar to a cup of regular milk. Let it sit for a few minutes before using.
Caramel Sauce: While store-bought caramel is handy, you can make your own by melting sugar with a bit of butter and cream for a richer flavor.
Nuts or White Chocolate Chips: Optional toppings can give either a nice crunch or sweetness. I love using pecans or walnuts, but feel free to leave them out or use chocolate chips for a different twist!
How Do I Properly Mix Muffin Batter Without Overmixing?
Overmixing muffin batter can lead to dense, tough muffins. The key is to mix just until the ingredients are combined. Here are some tips:
- Mix wet and dry ingredients separately before combining them.
- When you combine them, use a gentle folding motion with a spatula rather than vigorous stirring.
- It’s okay if some dry spots remain; the batter will hydrate as it bakes!
This technique ensures your muffins stay light and fluffy. Enjoy your baking!
How to Make Delicious Pumpkin Caramel Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) pumpkin puree (fresh or canned)
- 1/4 cup (60ml) buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (plus extra for drizzling)
- Optional: 1/2 cup chopped nuts or white chocolate chips for topping
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 20-25 minutes for baking. Don’t forget to let them cool for a bit before enjoying! Overall, you can have fresh muffins in about 45 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or spray it with cooking spray to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. This helps distribute the ingredients evenly. Set this mixture aside for later.
3. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add Eggs and Pumpkin:
Add the eggs one at a time and mix well after each addition. Then, stir in the pumpkin puree and vanilla extract until everything is combined and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the pumpkin mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; don’t worry if there are a few lumps, you want to avoid overmixing.
6. Add Caramel Swirls:
Gently fold in 1/2 cup of the caramel sauce by swirling it into the batter. Make sure not to fully mix it in; you want to create pretty ribbons of caramel!
7. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling them about three-quarters full. This allows room for the muffins to rise without overflowing.
8. Optional Toppings:
If you like, you can sprinkle the tops of the muffins with chopped nuts or white chocolate chips for added flavor and texture.
9. Bake:
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to prevent overbaking!
10. Cool and Drizzle:
Once baked, remove the muffins from the oven and let them cool for a few minutes in the tin before transferring them to a wire rack. Drizzle some additional warm caramel sauce over the tops for that delicious finish.
11. Enjoy:
Serve warm or at room temperature. These muffins are perfect with a cup of coffee or tea, and they’ll fill your kitchen with a wonderful aroma!
Enjoy these moist, flavorful Pumpkin Caramel Muffins that boast all the cozy flavors of fall in every bite!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s better to use pure pumpkin puree for this recipe, as pumpkin pie filling is already sweetened and spiced. If you do use pie filling, reduce the sugar and spices in the recipe accordingly to avoid overly sweet muffins.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each muffin individually in plastic wrap and place them in a freezer bag. They will keep well for about 2-3 months. To reheat, simply thaw and warm them in the microwave or oven.
Can I Make This Recipe Vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based butter or oil instead of regular butter. Substitute regular milk with a plant-based milk to replace buttermilk as well.
What Pairings Work Well with Pumpkin Caramel Muffins?
These muffins are fantastic on their own, but you can also enjoy them with a side of whipped cream cheese spread, or pair them with your favorite coffee, chai, or herbal tea for a cozy breakfast or snack.
