These Pumpkin Salted Caramel Muffins are a joyful treat filled with cozy pumpkin flavors and sweet caramel. They’re fluffy and perfect for fall!
Trust me, the hint of salted caramel on top is what makes these muffins special. They’re so good that you might just eat them for breakfast, lunch, and dinner! 😄
I love making these muffins in the morning. The smell of pumpkin and caramel fills the kitchen, and they taste even better with a cup of coffee on the side!
Key Ingredients & Substitutions
All-Purpose Flour: This helps the muffins rise and gives them structure. If you need a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend.
Pumpkin Puree: Use canned pumpkin puree for convenience, but if you have fresh pumpkin, roast and puree it for a homemade touch. Just make sure it’s not pumpkin pie filling!
Brown Sugar & Granulated Sugar: Both sugars add sweetness, but brown sugar also contributes to moisture and a slight chewiness. If you are out of brown sugar, you can use an equal amount of granulated sugar and add a teaspoon of molasses for flavor.
Vegetable Oil or Melted Butter: Oil keeps the muffins moist, while butter gives them a richer flavor. Plain yogurt or applesauce can be great substitutes if you’re looking for a lighter option.
How Do I Make the Perfect Streusel Topping?
The streusel adds a delightful crunch on top. Here’s how to ensure it’s perfect:
- Use cold butter; this helps create a flaky texture. Cut it into the dry ingredients until you see pea-sized crumbs.
- Don’t overmix! You want the mixture to stay crumbly, so work quickly and gently.
- Sprinkle the topping evenly over the muffin batter before baking to get that crunchy top.
What’s the Best Way to Make Salted Caramel Sauce?
Making caramel can be tricky, but here are some tips to succeed:
- Always stir the sugar as it melts to prevent burning. When it starts to clump, don’t worry — keep stirring, and it will melt down.
- Be cautious when adding cream! It bubbles up intensely, so pour it slowly while whisking.
- Let the caramel cool slightly before drizzling—it thickens as it cools, making it easier to pour.
Enjoy making these delicious muffins, and don’t hesitate to get creative with these tips!
How to Make Pumpkin Salted Caramel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves)
- 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) milk
For the Streusel Topping:
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (65 g) brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons (60 g) cold unsalted butter, cubed
For the Salted Caramel Drizzle:
- 1/2 cup (100 g) granulated sugar
- 3 tablespoons (45 ml) unsalted butter, cubed
- 1/4 cup (60 ml) heavy cream
- 1 teaspoon sea salt or flaky salt
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and approximately 20-25 minutes to bake, with an additional time needed for cooling and drizzling the caramel. Overall, you should set aside around 1 hour to enjoy the whole process from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to make cleanup easier and to prevent the muffins from sticking.
2. Prepare the Streusel Topping:
In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt. Add in the cold cubed butter and use a pastry cutter, two forks, or your fingers to mix it until the mixture resembles coarse crumbs. Set it aside while you make the muffin batter.
3. Make the Muffin Batter:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined. In another bowl, whisk together the pumpkin puree, eggs, oil or melted butter, vanilla extract, and milk until smooth and creamy.
4. Combine the Ingredients:
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; it’s okay if there are a few lumps. The batter may be thick, which is perfect for muffins!
5. Fill the Muffin Cups:
Scoop the batter into the muffin tin, filling each cup about 2/3 full. Then, sprinkle the streusel topping evenly over each muffin to add that delightful crunch.
6. Bake the Muffins:
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Keep an eye on them to prevent over-baking!
7. Make the Salted Caramel Sauce:
While the muffins are baking, prepare the salted caramel sauce. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly as it clumps and eventually turns into a smooth, amber liquid. Be careful not to burn it!
8. Combine Ingredients for Caramel:
Once the sugar has melted completely, add in the cubed butter and whisk until it’s fully melted and incorporated. Then carefully pour in the heavy cream while whisking—this is when it will bubble up, so pour slowly!
9. Add Sea Salt:
Remove the caramel from the heat and stir in the sea salt. Let it cool slightly; it will thicken as it cools but should remain pourable.
10. Drizzle the Caramel:
Once the muffins have cooled slightly (they don’t need to be completely cool), drizzle the salted caramel sauce generously over each muffin. Enjoy the delightful combination of flavors!
11. Serve and Store:
These muffins are best served warm or at room temperature. Store any leftovers in an airtight container to keep them fresh and delicious!
Now you have delicious, moist pumpkin-spiced muffins topped with a crunchy streusel and drizzled with luscious salted caramel. Perfect for cozy mornings or any time you need a sweet treat! Enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, roast it until tender, then puree it until smooth. Just make sure to drain any excess moisture to prevent watery muffins.
What Should I Do if My Muffins Are Too Dense?
If your muffins turn out dense, it’s likely due to overmixing the batter or using too much flour. Measure your flour accurately and mix just until combined to keep them light and fluffy!
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure the blend contains xanthan gum for the best texture!
