These Pumpkin Salted Caramel Muffins are a fall favorite! They are soft and fluffy, filled with warm pumpkin spice, and topped with a delicious drizzle of salted caramel.
Who can resist the sweet and salty combo? I love grabbing one with my morning coffee. They’re perfect for a cozy treat or a tasty snack anytime! 🍂
Key Ingredients & Substitutions
All-purpose Flour: This is essential for structure. If you’re gluten-free, try using a 1:1 gluten-free flour blend. I’ve had great results with it!
Pumpkin Puree: Canned pumpkin is super convenient. If you want a fresh twist, roast your own pumpkin! Just scoop, cook, and mash. But keep it smooth like puree.
Granulated and Brown Sugar: These sugars balance sweetness and moisture. You can swap the granulated sugar with coconut sugar for a more natural option. I personally love the flavor it brings!
Vegetable Oil: While oil keeps things moist, melted butter adds richness. For a lighter option, consider applesauce. It works well to maintain moistness!
Salted Caramel Sauce: Making your own is fun! You can use store-bought caramel if you’re short on time. Just remember to add a pinch of sea salt to mimic that homemade touch.
How Do You Ensure Your Muffins Are Light and Fluffy?
To make muffins that are light and fluffy, avoid overmixing your batter. It’s normal to see a few lumps – that’s okay! This helps prevent tough muffins.
- Mix your dry and wet ingredients separately before combining them.
- Once the wet ingredients are added, gently fold with a spatula until just combined.
- Fill your muffin cups about 3/4 full for proper rising.
This way, your muffins will turn out soft and airy! Enjoy baking these delightful pumpkin treats!
Delicious Pumpkin Salted Caramel Muffins Recipe
Ingredients You Will Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 cup (240g) canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (60ml) milk (whole or any preferred)
For the Streusel Topping:
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (50g) brown sugar
- 1/4 tsp ground cinnamon
- 3 tbsp (40g) cold butter, cut into small pieces
For the Salted Caramel Sauce:
- 1/2 cup (100g) granulated sugar
- 3 tbsp (42g) unsalted butter, cut into pieces
- 1/4 cup (60ml) heavy cream
- 1/2 tsp sea salt
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prep and around 22 minutes to bake, plus a little time to make the salted caramel sauce. In total, expect to spend about 45 minutes in the kitchen.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a 12-cup muffin tin with paper liners to prepare for your batter.
2. Create the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon. Use a fork or your fingers to cut in the cold butter until the mixture looks crumbly. This adds a lovely crunch to the muffins!
3. Combine Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
4. Mix Wet Ingredients:
In a separate bowl, whisk together the vegetable oil (or melted butter), pumpkin puree, eggs, vanilla extract, and milk until everything is nice and smooth.
5. Combine Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold them together until just combined. Be careful not to overmix—this keeps your muffins light and fluffy!
6. Fill Muffin Cups:
Divide the muffin batter evenly among the prepared muffin cups, filling each one about 3/4 full. This allows room for the muffins to rise perfectly while baking.
7. Add the Streusel Topping:
Generously sprinkle the streusel topping over each muffin. This will create a delicious crunchy layer on top!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean.
9. Make the Salted Caramel Sauce:
While the muffins are baking, you can prepare the salted caramel sauce. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden amber color. Carefully add the butter (it will bubble) and whisk until melted. Then, slowly drizzle in the heavy cream while whisking continuously. Let it boil for about 1 minute and then remove from heat. Stir in the sea salt and allow to cool slightly until thickened but still pourable.
10. Drizzle the Caramel:
Once the muffins are out of the oven and have cooled for a few minutes, drizzle the salted caramel sauce generously over the tops of each muffin for that sweet finishing touch!
11. Serve and Enjoy:
Your Pumpkin Salted Caramel Muffins are ready to enjoy! Serve them warm or at room temperature, and don’t hesitate to add more caramel if you’re feeling indulgent!
These muffins are perfect for chilly days and will fill your kitchen with the warm spices of fall. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin. Just roast your pumpkin, scoop out the flesh, and puree it until smooth to replace the canned pumpkin. Make sure to measure it out to get about 1 cup for the recipe.
Can I Substitute the Oil for Something Healthier?
Yes! You can substitute the vegetable oil with applesauce or mashed bananas for a healthier option. This will add natural sweetness and moisture while reducing fat content.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze them for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn!
Can I Make These Muffins Vegan?
Definitely! To make this recipe vegan, replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg), and use a plant-based milk like almond or oat milk. For the caramel, you can find vegan caramel sauce options or make your own with coconut cream!
