These Pumpkin Caramel Muffins are a warm and cozy treat, perfect for any time of the day. With spiced pumpkin puree and gooey caramel swirls, they are soft and sweet!
My favorite part? The little surprise of caramel in every bite! It’s like a sweet hug from the inside. I love having them with my morning coffee or as an afternoon snack.
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the muffins, adding moisture and flavor. Canned pumpkin is convenient, but you can also use homemade puree if you have fresh pumpkins. Just make sure it’s smooth!
Spices: Use ground cinnamon, nutmeg, cloves, and ginger for a warm flavor. You can switch them up according to your taste; allspice or pumpkin spice blend can work as substitutes if you have them on hand.
Oils & Butter: Vegetable oil keeps the muffins tender, but melted butter adds rich flavor. Choose whichever you prefer, or even use coconut oil for a twist!
Caramel Bits: These create delicious pockets of sweetness. If you can’t find them, you can chop up soft caramels or just use a drizzle of caramel sauce on top after baking for a sweeter finish.
How Can I Ensure My Muffins Are Soft and Fluffy?
The key to soft muffins lies in mixing and baking correctly. Here’s how:
- Don’t overmix after adding dry ingredients; stop as soon as everything is combined to avoid dense muffins.
- Fill muffin cups about two-thirds full. This allows space for them to rise without overflowing.
- Use the toothpick test to check doneness. A few moist crumbs are okay, but wet batter means they need a bit more time.
- Letting them cool slightly before removing them from the pan helps maintain their structure.
Following these tips will help you achieve wonderfully fluffy muffins every time!
How to Make Pumpkin Caramel Muffins
Ingredients You’ll Need:
- For The Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 3/4 cup caramel bits or small caramel chunks (you can also substitute with caramel sauce for drizzling)
- 1/2 cup chocolate chips (optional)
How Much Time Will You Need?
This recipe will take about 15–20 minutes to prep and 18–22 minutes to bake. Don’t forget to let the muffins cool for a few minutes before enjoying them! Overall, you can expect to spend less than an hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). As it heats up, line a muffin tin with paper liners or spray it lightly with cooking spray. This will help your muffins come out easily after baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, cloves, ginger). Make sure everything is mixed well. This helps distribute the leavening agents and spices evenly in the batter.
3. Combine the Wet Ingredients:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix everything together until it’s smooth and creamy. This is where all the delicious moisture comes from!
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry mix to the pumpkin mixture. Gently fold them together using a spatula until just combined. Be cautious to avoid overmixing, as this can lead to dense muffins!
5. Add Caramel and Chocolate:
Next, gently fold in the caramel bits and chocolate chips (if using). This adds a delightful surprise in every bite, making them extra special!
6. Fill the Muffin Cups:
Using a spoon or an ice cream scoop, distribute the batter evenly among the muffin cups, filling each about two-thirds full. This allows space for the muffins to rise beautifully while baking.
7. Bake Your Muffins:
Place the muffin tin in the preheated oven and bake for about 18 to 22 minutes. To check if they’re done, insert a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs, they’re ready!
8. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. If you’d like, you can warm some caramel sauce and drizzle it over the top of each muffin for an extra touch!
9. Serve and Delight:
These muffins are best enjoyed warm or at room temperature. They pair wonderfully with a cup of coffee or tea. Share with friends or keep them all to yourself—they’re that good!
These moist pumpkin muffins, loaded with warm spices and sweet caramel, are perfect for any occasion or simply when you’re craving something cozy!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin can be used, but make sure to cook and puree it until smooth. To do this, chop the pumpkin, steam or bake it until tender, and then blend until creamy. Just ensure it has similar moisture content to canned pumpkin.
What Can I Substitute for Caramel Bits?
If you don’t have caramel bits, you can chop up soft caramels for a similar result. Alternatively, for a simpler option, you can drizzle caramel sauce over the muffins after baking for added sweetness without the chunks.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. Thaw them overnight in the fridge when you’re ready to enjoy.
Can I Make These Muffins Vegan?
Yes, you can make these muffins vegan by substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals 1 egg) and using a plant-based oil. Ensure that all other ingredients, like chocolate chips, are dairy-free as well.
