These Pumpkin Salted Caramel Muffins are a cozy treat that’s perfect for fall! They mix the warm flavors of pumpkin with a sweet drizzle of caramel and a sprinkle of salt.
Honestly, who can resist that combo? I like to enjoy one warm with my morning coffee—it’s like a little hug in a muffin! Plus, they make your kitchen smell heavenly! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base for the muffins, giving them structure. If you’re looking for a gluten-free option, try using a gluten-free all-purpose blend instead.
Canned pumpkin puree: The star ingredient that adds moisture and flavor. If you don’t have canned pumpkin, you can use homemade pumpkin puree from roasted pumpkin, but make sure it’s well-drained to avoid extra moisture.
Vegetable oil: This keeps the muffins moist. You can substitute with melted coconut oil for a slight coconut flavor, or even applesauce for a lighter version.
Salted caramel sauce: This gives a sweet and salty kick. If you prefer, you can make your own caramel sauce at home or use a store-bought option for convenience.
Flaky sea salt: Sprinkle on top for contrasting flavor. You can use regular table salt in a pinch, but flaky sea salt does elevate the taste!
How Do I Ensure My Muffins Don’t Turn Out Dense?
A common struggle is achieving fluffy muffins. Here are some tips:
- Measure flour correctly; use a spoon to fluff it up before scooping, then level it with a knife. Too much flour can make muffins heavy.
- Don’t overmix the batter! Stir until just combined to keep the muffins light and airy. Some lumps are perfectly fine.
- Check your baking powder and soda are fresh. Old leavening agents can prevent proper rising.
- Let your oven fully preheat before baking to get that initial rise. Muffins need a quick burst of heat to start growing!
How to Make Pumpkin Salted Caramel Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup (240ml) canned pumpkin puree
- 2 large eggs
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- 1/4 cup (60ml) milk (any kind)
- 1/2 cup salted caramel sauce (store-bought or homemade), plus extra for drizzling
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus about 25 minutes to bake. After that’s done, cool them for just a few minutes before diving in. You’ll be ready to enjoy these delicious muffins in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Kick things off by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly. Don’t forget to line a 12-cup muffin pan with paper liners—this will make cleanup a breeze!
2. Combine Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This is where the cozy fall flavors start coming together, so give it a good mix!
3. Mix Wet Ingredients:
In another bowl, combine the pumpkin puree, eggs, oil, sugar, vanilla extract, and milk. Whisk everything together until it’s nice and smooth—this is what helps to keep your muffins moist and flavorful.
4. Combine Batter:
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay! This is what helps keep your muffins fluffy.
5. Add Salted Caramel:
Now it’s time for a delicious twist! Fold in half of the salted caramel sauce, gently swirling it through the batter. Because who doesn’t love an unexpected bite of sweetness?
6. Fill Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This helps them rise without overflowing—plus, it gives them that nice bakery-style dome!
7. Bake the Muffins:
Pop those muffins in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. If they start to brown too quickly, you can use some foil to cover the tops.
8. Cool Down:
Once they’re done, take them out of the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. The aroma will be irresistible!
9. Top with Caramel & Sea Salt:
Once the muffins are cool, drizzle the remaining salted caramel sauce over the tops and sprinkle with flaky sea salt. This adds the perfect sweet and salty touch!
10. Time to Enjoy:
Serve warm or at room temperature. Pair them with that cozy cup of coffee or your favorite fall drink, and enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree made from roasted pumpkin. Just make sure to drain it well to avoid excess moisture in your muffins, which can affect the texture.
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature, or pop them in the microwave for a quick warm-up!
What If I Don’t Have Baking Powder?
If you find yourself out of baking powder, you can make a quick substitute with 1/2 tsp of baking soda combined with 1/2 tsp of vinegar or lemon juice. Mix it into your wet ingredients just before adding to the dry mix!
Can I Add Other Mix-ins?
Definitely! Feel free to add chocolate chips, nuts, or dried fruit for an extra twist. Just be mindful not to add too many, as it may affect the muffin’s structure and baking time.