These Pumpkin Salted Caramel Muffins are a yummy treat! They mix soft pumpkin spice with sweet salted caramel for a perfect bite. Perfect for breakfast or a snack!
I love how these muffins smell while baking—it fills the whole house with a cozy aroma. Plus, they make for a delightful pick-me-up with coffee. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: Essential for structure in muffins. If you’re gluten-free, use a 1:1 gluten-free flour blend. I’ve had success with almond flour as a partial substitute for a nuttier flavor.
Canned Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. If you don’t have it, you can make your own by cooking and pureeing fresh pumpkin!
Brown Sugar: Adds moisture and a deeper flavor. You can replace it with coconut sugar or keep it all white sugar for a lighter taste, but it won’t be as rich.
Buttermilk: Adds tenderness. If unavailable, mix a tablespoon of vinegar or lemon juice into a cup of milk and let it sit for 5 minutes. Regular milk or non-dairy milk works too!
How Do I Make the Streusel Topping Perfect?
The streusel topping is what gives these muffins an extra crunch and sweetness. The key here is to keep your butter cold. When it bakes, the cold butter creates those delicious crumbles. Here’s how to do it right:
- Combine flour, brown sugar, cinnamon, and salt in a bowl. Mixing these dry ingredients first helps them combine evenly.
- Add cold butter cubes to the dry mix. Use a fork or your fingers to work the butter in until it resembles coarse crumbs. A few larger chunks are okay; they’ll melt beautifully.
- Just before you sprinkle it on the batter, make sure it holds together when squeezed in your hand—this means it’s ready!
How to Make Pumpkin Salted Caramel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup buttermilk or milk
For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/2 tsp ground cinnamon
- Pinch of salt
- 3 tbsp unsalted butter, cold and cubed
For the Salted Caramel Drizzle:
- 1/2 cup caramel sauce (store-bought or homemade)
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and 18-22 minutes for baking, plus an additional 10 minutes for cooling. That means in under an hour, you can have these delicious muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly. Line a 12-cup muffin tin with paper liners or grease the cups to prevent sticking.
2. Make the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, cinnamon, and salt for the streusel. Then add the cold, cubed butter and use a fork or pastry cutter to blend it until the mixture looks crumbly. Set this aside for now; it’ll add a wonderful crunch to your muffins!
3. Combine Dry Ingredients for Muffins:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. This combo will make your muffins rise and give them all that cozy pumpkin spice flavor.
4. Mix Wet Ingredients:
In another bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil (or melted butter), eggs, vanilla extract, and buttermilk. Keep mixing until everything is smooth and well combined.
5. Combine Wet and Dry Ingredients:
Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine, as it will keep the muffins tender.
6. Divide the Batter:
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise without overflowing.
7. Add the Streusel Topping:
Evenly sprinkle the streusel topping over each muffin, pressing it down lightly so it adheres to the batter. This adds a delicious texture!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
9. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the tin for about 10 minutes. After that, transfer them to a wire rack to cool completely.
10. Drizzle with Salted Caramel:
If your caramel sauce is too thick, warm it up slightly. Drizzle it over the tops of the cooled muffins and finish with a sprinkle of flaky sea salt for that perfect sweet and salty combination.
11. Serve and Enjoy:
These muffins are delightful warm or at room temperature. Store any leftovers in an airtight container for a yummy snack later!
Enjoy the cozy flavors of fall with these moist and delicious pumpkin salted caramel muffins—perfect for any occasion!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Yes! Fresh pumpkin can be used instead of canned. To do this, cook a small pumpkin, scoop out the flesh, and puree it until smooth. Be sure to measure out one cup for this recipe!
Can I Use a Different Type of Sugar?
Absolutely! If you want a lighter flavor, you can use all granulated sugar instead of brown sugar. Coconut sugar is another great substitute for a rich caramel taste, but keep in mind it may slightly alter the texture.
How Can I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge or at room temperature when ready to enjoy.
Can I Make These Muffins Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free blend that measures 1:1 for a similar texture. Just be sure to check that your baking powder and other ingredients are gluten-free as well.