These Pumpkin Salted Caramel Muffins are a treat! With a soft pumpkin base and gooey salted caramel drizzled on top, they are perfect for fall or any time you want something sweet.
Making these muffins fills your kitchen with the smell of spices and sweetness. I like to enjoy them warm, with a cup of coffee. It’s like a cozy hug in a muffin! ☕️🧡
Key Ingredients & Substitutions
All-Purpose Flour: This is the main flour for the muffins. If you’re looking for a gluten-free option, try a 1:1 gluten-free baking flour, which works quite well in muffins.
Pumpkin Puree: Canned pumpkin puree is ideal here. If you’re up for it, you can use homemade pumpkin puree from roasted pumpkin. Just make sure it’s not spiced or sweetened.
Butter: Unsalted butter adds rich flavor. If you want to cut down on dairy, plant-based butter is a great substitute. I personally love the flavor that butter brings to this recipe, but you’ll get a good result either way!
Milk/Buttermilk: Any milk can work here! If you have non-dairy milk, like almond or soy, feel free to use that. For buttermilk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes.
Salted Caramel Sauce: Store-bought caramel is fine, but if time allows, I recommend making your own for better flavor. You can substitute with chocolate sauce or even nut butter for a different twist.
How Do I Ensure My Muffins Are Light and Fluffy?
Getting your muffins to be light requires careful technique. Here are a few tips:
- Make sure not to overmix! Fold the dry ingredients into the wet mixture until just combined. A few lumps are perfectly okay.
- Don’t skip on the butter, as it adds moisture. Just ensure it’s melted and cooled slightly so it doesn’t cook the eggs.
- Use room temperature eggs, as this helps the batter be uniform and aerate better.
- Fill the muffin cups about 2/3 full to allow space for rising without making a mess.
With these tips in mind, you’ll enjoy perfectly fluffy pumpkin salted caramel muffins every time!
How to Make Pumpkin Salted 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 ginger
- 1/4 tsp ground cloves
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup buttermilk or milk
- 1 tsp vanilla extract
- 1/2 cup salted caramel sauce (plus extra for drizzling)
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 3 tablespoons cold unsalted butter, cut into small pieces
How Much Time Will You Need?
This recipe takes approximately 15 minutes to prepare and about 20-25 minutes to bake. Allow an additional 10 minutes for cooling. So, you’ll be enjoying these cozy muffins in about 50 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a muffin tin with paper liners or grease it well so that your muffins come out easily.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves). This will ensure even distribution of the leaveners and spices throughout your muffins.
3. Prepare the Wet Ingredients:
In a large bowl, whisk the melted butter and sugar until well combined. Add in the eggs one at a time, whisking thoroughly after each addition. Next, stir in the pumpkin puree, buttermilk, and vanilla extract until the mixture is smooth and well blended.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, folding gently to combine. Be careful not to overmix; it’s okay if there are a few lumps!
5. Add the Salted Caramel:
Gently fold in the 1/2 cup of salted caramel sauce until evenly distributed through the batter, adding a delicious richness to each bite.
6. Make the Crumb Topping:
For the crumb topping, combine the flour, brown sugar, salt, and cinnamon in a small bowl. Using a pastry cutter or your fingers, cut the cold butter into the mixture until it resembles coarse crumbs. This will create a delightful textural contrast on top of your muffins.
7. Fill the Muffin Cups:
Evenly fill each muffin cup about two-thirds full with the pumpkin batter. Then sprinkle a generous amount of the crumb topping over each muffin for that irresistible crunch.
8. Bake to Perfection:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. They’re done when a toothpick inserted into the center comes out clean!
9. Cool and Drizzle:
Once baked, remove the muffins from the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely. Before serving, drizzle additional salted caramel sauce on top for extra sweetness.
These Pumpkin Salted Caramel Muffins are warm, spiced, and sweet, making them the perfect addition to any fall gathering or a lovely treat just for you!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast a small pumpkin, scoop out the flesh, and puree it until smooth. Make sure to drain any excess moisture to avoid a soggy muffin.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1/4 cup of milk. Let it sit for about 5 minutes before using it 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, freeze them in a freezer-safe bag for up to 2 months. Just thaw and reheat when you’re ready to enjoy!
Can I Omit the Salted Caramel?
Absolutely! If you prefer a less sweet muffin, you can skip the salted caramel or substitute it with chocolate chips for a different flavor. The muffins are still delicious on their own!
