These pumpkin caramel muffins are a warm hug in a baked good! Soft and fluffy with sweet caramel bits, they’re perfect for fall snacking or breakfast on the go.
Honestly, I can never resist the smell of these baking. It just fills the house with cozy vibes! Any muffin lover would agree, they make mornings feel extra special. ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. If you’re looking for a healthier option, you can use whole wheat flour! It will give the muffins a heartier texture and a bit more nutritional value.
Pumpkin Puree: Canned pumpkin is super convenient, but if you have fresh pumpkin, feel free to roast and puree it instead. It offers a fresher flavor, but it’s a bit more work.
Vegetable Oil vs. Butter: I prefer using vegetable oil for its moisture. If you want a richer taste, melted butter works well but might make the muffins a little denser.
Caramel Bits: If you can’t find caramel bits, you can chop up regular caramel candies into small pieces. Just be careful—they can be a bit stickier!
Buttermilk: If you’re out of buttermilk, just mix regular milk with a little vinegar or lemon juice and let it sit for 5 minutes. It works almost exactly the same!
How Do I Mix the Batter without Overmixing?
One of the biggest challenges in muffin-making is mixing the batter just right. Overmixing can lead to tough muffins! Here’s how to do it:
- Combine your dry ingredients in one bowl and whisk your wet ingredients in another.
- When you pour the wet ingredients into the dry, use a gentle folding motion with your spatula. Go for about 10-15 folds and stop as soon as you see no more dry flour.
- It’s totally normal for the batter to have some lumps. They’ll bake out, and this way, you’ll get softer muffins!
Delicious Pumpkin Caramel Muffins
Ingredients You’ll Need:
- Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup buttermilk (or regular milk)
- Mix-Ins & Toppings:
- 1/2 cup caramel bits or chopped caramel candies
- Butter, for topping (optional)
- Caramel sauce, for drizzling (optional)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the ingredients and mix everything together. The muffins take 18-22 minutes to bake. After that, let them cool for about 5 minutes in the pan and then enjoy them warm!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it will be perfectly hot when your muffins are ready to bake! Line a 12-cup muffin tin with paper liners or grease it well with cooking spray or butter.
2. Mix the Dry Ingredients:
In a large bowl, whisk together all the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and the lovely spices: cinnamon, nutmeg, cloves, and ginger. This will make sure all the flavors are evenly distributed!
3. Prepare the Wet Ingredients:
In a separate medium bowl, combine the pumpkin puree, vegetable oil (or melted butter), eggs, vanilla extract, and buttermilk. Whisk everything together until smooth and well mixed. It will look and smell wonderful!
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir together using a spatula or spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps—this keeps the muffins light and fluffy!
5. Add the Caramel Bits:
Fold in the caramel bits, distributing them as evenly as possible throughout the batter. These will melt slightly during baking for sweet, gooey pockets of caramel!
6. Fill the Muffin Cups:
Spoon the muffin batter into the prepared muffin cups, filling each one about 2/3 full. This allows room for the muffins to rise beautifully as they bake.
7. Bake:
Place the muffin tin in the oven and bake for 18-22 minutes. Check if they’re done by inserting a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they’re ready!
8. Cool and Enjoy:
Once baked, take the muffins out of the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. If you’d like, add a small pat of butter on each warm muffin and drizzle caramel sauce over the top before enjoying!
These Pumpkin Caramel Muffins are cozy, sweet, and perfect for sharing or savoring all to yourself. Enjoy every bite! 🍂
Can I Substitute the All-Purpose Flour?
Yes! You can use whole wheat flour for a healthier option, or even a gluten-free flour blend if you’re avoiding gluten. Just be aware that the texture might be slightly different!
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, you can freeze them! Just wrap each muffin tightly in plastic wrap and place them in a zip-top bag. They’ll keep well for up to 3 months.
Can I Make These Muffins Vegan?
Absolutely! To make them vegan, use plant-based oil instead of butter, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg), and use plant-based milk in place of buttermilk.
How Can I Adjust the Sweetness Level?
If you prefer less sweetness, reduce the granulated and brown sugars by 1/4 cup each. You can also choose to omit the caramel bits entirely or use bittersweet chocolate chips as a substitute for a different flavor profile.
