These pumpkin caramel muffins are a fun twist on a classic treat! Soft and fluffy, they are packed with pumpkin goodness and drizzled with rich caramel for a sweet finish.
Making these muffins is a breeze! I love how they fill my kitchen with a cozy scent. Enjoy them warm with a cup of coffee for an extra happy day! ☕🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the main base for the muffins. You can use whole wheat flour for a healthier option, though it might change the texture a bit. I prefer sticking with all-purpose for fluffiness!
Pumpkin Puree: Canned pumpkin puree gives the best result. Avoid the spiced pumpkin pie filling, as it has added sugar and spices. Fresh pumpkin works too; just cook and mash it well.
Sugars: Mixing both granulated and brown sugars adds depth of flavor. If you’re looking for a lower-sugar option, you could reduce the amounts slightly or use coconut sugar as an alternative.
Vegetable Oil or Butter: I usually choose melted butter for a richer flavor, but vegetable oil keeps the muffins moist. Feel free to use any neutral oil you have on hand.
Buttermilk: This adds moisture and tang. If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar and let it sit for 5 minutes as a quick substitute.
How Do I Properly Mix the Batter?
A common struggle is knowing how to mix your batter without overdoing it. Overmixing can lead to tough muffins, which isn’t what we want! Here’s how to avoid that:
- Start by mixing the dry ingredients separately; this helps distribute the leavening agents evenly.
- When you combine wet and dry, only mix until you can no longer see flour. A few lumps are just fine!
- Consider using a spatula instead of a whisk for the final mix, so you can be gentler on the batter.
- If you’re adding caramel bits, fold them in carefully right at the end.
This gentle mixing will ensure your muffins turn out fluffy and tender every time!
How to Make Delicious Pumpkin Caramel Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon (optional for extra warmth)
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk (or milk with 1 teaspoon vinegar as a substitute)
For the Caramel:
- 1 cup caramel sauce (store-bought or homemade), plus extra for drizzling
- Optional: caramel bits or small toffee pieces for mixing in
How Much Time Will You Need?
This delightful recipe will take about 15 minutes of prep time and 18-22 minutes of baking time. Plus, don’t forget to let them cool for about 5 minutes in the pan and then transfer them to a wire rack. In total, you can expect to spend about 40-50 minutes before enjoying these tasty muffins!
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Muffin Tin:
First, preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or give it a good greasing with oil or butter to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until everything is combined nicely. This will help distribute the spices evenly in your muffins.
3. Combine the Wet Ingredients:
In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, oil (or melted butter), eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
4. Combine the Mixtures:
Slowly add the dry ingredients to the wet mixture, alternating with the buttermilk. Start with one-third of the dry ingredients, add half the buttermilk, then another third of the dry ingredients, the rest of the buttermilk, and finish with the last third of the dry ingredients. Mix gently until just combined—don’t overmix, as this can make your muffins tough!
5. Fold in Optional Ingredients:
If you’d like to add caramel bits or small toffee pieces for extra sweetness, fold them in carefully at this stage.
6. Fill the Muffin Liners:
Then, fill each muffin liner about 3/4 full with the batter. This allows the muffins to rise beautifully without overflowing.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You can check for doneness by inserting a toothpick into the center of a muffin; it should come out clean!
8. Cool the Muffins:
Once done, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly!
9. Drizzle with Caramel:
If the caramel sauce is a bit thick, warm it slightly so it’s easier to drizzle. Generously drizzle the caramel sauce over the cooled muffins before serving. Yum!
10. Serve and Enjoy:
Enjoy these warm or at room temperature with your favorite hot drink. They make the perfect treat for autumn gatherings or cozy mornings at home!
These moist, spiced pumpkin muffins with a sweet caramel topping will surely delight your taste buds. Happy baking!
Can I Use a Different Flour Instead of All-Purpose Flour?
Absolutely! You can use whole wheat flour for a heartier muffin or a gluten-free flour blend for a gluten-free version. Just keep in mind that the texture may vary slightly.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1/4 cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just make sure to wrap them well to avoid freezer burn!
Can I Add Nuts or Other Mix-Ins?
Yes! Chopped walnuts or pecans would be a delicious addition. Just fold them in gently along with the caramel bits, if using. Feel free to get creative with your mix-ins!
