These Pumpkin Salted Caramel Muffins are like a warm hug in a cozy kitchen. Packed with pumpkin flavor and drizzled with sweet salted caramel, they’re perfect for fall!
I can’t resist the smell of these baking—they brighten any day! Enjoy them warm with a cup of coffee, and you might just feel like a baking superstar. 🎃☕
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistency and flavor. If you’re in a pinch, homemade puree works too—just roast and blend fresh pumpkin. Avoid using pumpkin pie filling, as it has added spices and sugar.
Flour: All-purpose flour is the base for the muffins. If gluten-free, consider a 1:1 gluten-free blend. I find almond flour adds a lovely texture if you want to mix it up! Just keep the total amount in check.
Sugar: Granulated sugar offers sweetness, and I prefer a mix of brown sugar for the streusel to add a hint of caramel flavor. You can use coconut sugar for a more natural alternative.
Milk: Buttermilk adds moisture and tang, enhancing fluffiness. If you don’t have it, use regular milk with a splash of vinegar or lemon juice to mimic buttermilk. It works every time! I’ve also tried oat milk with success.
How Do I Get the Streusel Topping Just Right?
Making an effective streusel topping is key to that crumbly, sweet finish on your muffins. Here’s how you can perfect it:
- Mix the flour, brown sugar, and cinnamon in a bowl until combined.
- Add cold, cubed butter. Use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.
- Make sure not to overwork it; you want it crumbly, not a paste.
Sprinkle generously over the muffin batter before baking for a delightful crunch that contrasts perfectly with the soft muffin. It also adds a nice visual appeal!
Delicious Pumpkin Salted Caramel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- ½ cup (120ml) buttermilk or whole milk
- 1 tsp vanilla extract
For the Streusel Topping:
- ½ cup (65g) all-purpose flour
- ⅓ cup (65g) brown sugar, packed
- ¼ cup (60g) cold unsalted butter, cubed
- ½ tsp ground cinnamon
For Topping:
- Salted caramel sauce (store-bought or homemade)
- Flaky sea salt for finishing
How Much Time Will You Need?
This delightful recipe will take you about 15 minutes to prep and around 20-25 minutes to bake, plus a few minutes to cool. In total, you’re looking at approximately 40-50 minutes to enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to ensure your muffins come out easily.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. This mix is what gives your muffins that delicious fall flavor. Set this bowl aside while you work on the wet ingredients.
3. Mix the Wet Ingredients:
In a large bowl, whisk the melted butter and sugar together until they’re well combined. Then, add the eggs one at a time, making sure to whisk well after each addition to keep everything smooth. Now it’s time to stir in the pumpkin puree, buttermilk, and vanilla extract until the mixture is nice and creamy.
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry mixture to the wet ingredients. Use a spatula to fold gently until everything is just combined—be careful not to overmix, or your muffins won’t be as fluffy!
5. Make the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and ground cinnamon for the streusel topping. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until you get a crumbly texture. This will make your muffins even more delightful!
6. Bake the Muffins:
Now, divide your delicious batter evenly between the muffin cups, filling them about ¾ full to allow for rising. Sprinkle a generous amount of the streusel topping over each muffin.
7. Time to Bake:
Place the muffin tin in your preheated oven and bake for 20-25 minutes. You can check if they are done by inserting a toothpick in the center—if it comes out clean, they are ready!
8. Cool and Top:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them firm up a bit. Once slightly cooled, drizzle them with salted caramel sauce and finish with a sprinkle of flaky sea salt. It’s the best way to add that sweet and salty touch!
These muffins are delicious warm or at room temperature, making them ideal for a cozy fall breakfast or afternoon snack. Enjoy your baking adventure and the delightful treats to come!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast it and blend it into a puree. Just be sure to use a variety suited for baking, like sugar pumpkins, and ensure it’s well-pureed for the best texture in your muffins.
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, consider refrigerating them or freezing them. If freezing, wrap each muffin tightly before placing them in a freezer bag.
Can I Make These Muffins Vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water to replace each egg) and use a non-dairy milk in place of buttermilk. Also, ensure you use a vegan butter alternative for the melted butter.
What’s the Best Way to Reheat the Muffins?
The best way to reheat muffins is in the microwave for about 10-15 seconds or in an oven preheated to 350°F (175°C) for around 5-10 minutes until warmed through. Drizzle a little extra caramel sauce on top when serving for a delicious treat!
