Pumpkin Caramel Swirl Muffins
These Pumpkin Caramel Swirl Muffins are the perfect fall treat, combining warm spices, creamy pumpkin, and a decadent caramel swirl. The easy-to-follow recipe guarantees moist, tender muffins that are sure to impress your family and friends.
Equipment
- 12-cup muffin tin
- Muffin liners (optional)
- Medium saucepan
- Large bowl
- Medium bowl
- Whisk
- Measuring cups and spoons
- Toothpick or skewer
- Wire rack
- Oven
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 1 cup pumpkin puree not pumpkin pie filling!
- 2 large eggs
- ½ cup buttermilk or ½ cup milk with ½ tablespoon lemon juice or vinegar, let sit for 5 minutes
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ¼ cup heavy cream
- 2 tablespoons butter
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Prepare the Caramel: In a medium saucepan over medium heat, combine the ½ cup sugar, heavy cream, butter, and pinch of salt.
- Cook the Caramel: Cook, stirring constantly, until the sugar is dissolved and the mixture comes to a boil.
- Simmer the Caramel: Reduce the heat to low and simmer for 5-7 minutes, or until the caramel is a deep amber color. Be careful not to burn it! The mixture will thicken slightly as it cools. Remove from heat and set aside to cool slightly.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Combine Sugars and Oil: In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add Pumpkin and Eggs: Add the pumpkin puree and eggs to the sugar mixture and whisk until smooth.
- Add Buttermilk and Vanilla: Stir in the buttermilk and vanilla extract. The mixture will look slightly curdled – don't worry, that's normal!
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix! A few streaks of flour are okay.
- Fill the Muffin Cups: Fill each muffin cup about two-thirds full with batter.
- Add the Caramel Swirl: Drizzle about 1 teaspoon of the slightly cooled caramel over the top of each muffin.
- Create the Swirl: Use a toothpick or skewer to gently swirl the caramel into the batter. Be careful not to overmix.
- Bake the Muffins: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Muffins: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy! These muffins are best enjoyed warm or at room temperature.
Notes
For best results, use room temperature eggs and buttermilk. This helps the batter emulsify properly, leading to a more tender muffin. To prevent the caramel from sinking to the bottom, ensure it has cooled slightly before swirling it into the batter. Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. Consider adding chocolate chips or chopped nuts for added flavor and texture.