These Pumpkin Salted Caramel Muffins are a delightful mix of fall flavors! With soft pumpkin and a sweet caramel swirl, they are perfect for breakfast or a snack.
Every bite is a tasty treat, and the sprinkle of sea salt makes it even better! I love baking a batch to share, but let’s be honest—it’s hard not to eat them all myself! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins. If you’re gluten-free, you can use a 1:1 gluten-free flour blend. I find that blends with xanthan gum work best for texture.
Granulated Sugar & Brown Sugar: Both types of sugar add sweetness and moisture. If you’re looking for a healthier option, try using coconut sugar or maple syrup (just adjust the liquid in the recipe).
Pumpkin Puree: Canned pumpkin is super convenient and has great flavor. If you want a fresh option, you can cook and puree your own pumpkin. Just ensure it’s not too watery!
Vegetable Oil or Coconut Oil: I love using melted coconut oil for a hint of flavor, but any neutral oil works. If you’re dairy-free, coconut oil is a great choice!
Greek Yogurt or Sour Cream: This adds moisture. You can substitute with buttermilk or even applesauce for a lighter option.
How Do You Get the Caramel Swirl Just Right?
Swirling the caramel into your muffin batter can be tricky, but here’s how to nail it:
- After mixing your wet and dry ingredients, drizzle the caramel over the batter.
- Use a spoon to gently swirl it in. Don’t mix too much; you want distinct pockets of caramel!
This creates delicious little surprises of caramel in each bite. Plus, when you sprinkle some salt on top, it enhances the caramel flavor even more!
How to Make Pumpkin Salted Caramel Muffins
Ingredients You’ll Need:
- For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted coconut oil
- 1/4 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1/4 cup caramel sauce (plus more for topping)
- Coarse sea salt for sprinkling
- For the Optional Crumb Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons cold unsalted butter, cubed
How Much Time Will You Need?
This recipe should take you about 15 minutes to prep, and the baking time is 18-22 minutes. So, in total, you should be enjoying these muffins in around 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). Grab your 12-cup muffin tin and line it with paper liners. This part is super important to keep your muffins from sticking!
2. Prepare the Crumb Topping (Optional):
If you’re going for that delightful crumb topping, mix 1/4 cup all-purpose flour and 2 tablespoons brown sugar in a small bowl. Add the cubed cold unsalted butter and use a fork or pastry cutter to mix until the mixture looks crumbly. Set it aside for later!
3. Combine Dry Ingredients:
In a large bowl, whisk together your flour, both sugars, baking soda, baking powder, salt, and spices (cinnamon, ginger, nutmeg). Everything needs to be mixed well so the flavors can shine!
4. Whisk Wet Ingredients:
In another bowl, beat the two large eggs. Then, add the pumpkin puree, oil, Greek yogurt (or sour cream), and vanilla extract. Mix everything together until it’s well combined. It’ll smell amazing!
5. Mix It Up:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir them together until just combined. Be careful not to overmix—lumps are totally okay!
6. Add the Caramel Swirl:
Now it’s time to add that delicious caramel! Drizzle in 1/4 cup of caramel sauce and use a spoon to lightly swirl it into the batter. You want to create pockets of caramel without completely mixing it in.
7. Fill the Muffin Tin:
Spoon the muffin batter into the lined muffin cups, filling them about 3/4 full. This gives them room to rise without overflowing!
8. Crumb Topping (If Using):
If you made the optional crumb topping, sprinkle it evenly over each muffin. This adds a lovely texture!
9. Bake!:
Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Your kitchen is about to smell heavenly!
10. Cool Down:
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—or enjoy some warm!
11. Finish with Caramel and Sea Salt:
Drizzle some extra caramel sauce over the warm muffins and sprinkle them with coarse sea salt. This step makes everything just perfect!
Enjoy your moist, flavorful pumpkin salted caramel muffins with that delightful hint of sea salt for the perfect sweet-salty balance!
Can I Use Pumpkin Pie Filling Instead of Pure Pumpkin Puree?
It’s best to use pure pumpkin puree for these muffins, as pumpkin pie filling contains added sugars and spices that can alter the recipe’s flavor and texture. Stick with straight pumpkin for optimal results!
How Can I Make These Muffins Ahead of Time?
You can bake the muffins ahead and store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them! Just wrap each muffin individually and place them in a freezer-safe bag for up to 3 months.
Can I Replace the Eggs with a Substitute?
Absolutely! If you’re looking for an egg replacement, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes). Both options work well in this recipe!
What Can I Use Instead of Greek Yogurt?
If you don’t have Greek yogurt, sour cream is a great alternative. You can also use buttermilk as a substitute; just ensure to adjust the overall liquid content in the recipe accordingly.