Pumpkin Caramel Muffins
12 servings
60 minutes
Pumpkin muffins with caramel are a cozy autumn treat where the warmth of spices blends with the rich sweetness of caramel. This dessert originates from American cuisine, where pumpkin symbolizes autumn and home comfort. The muffins are tender and moist thanks to pumpkin puree, while the caramel crumble adds a rich flavor and pleasant chewiness. The perfect combination of cinnamon, nutmeg, ginger, and cloves reveals depth of flavor, making each bite a true delight. They are great for morning coffee, warm tea, or simply as a cozy dessert on a cool day. They can be served slightly cooled or topped with extra caramel for added sweetness.
1
Preheat the oven to 180 degrees and place paper cups in a muffin pan (or in 12 cupcake molds).
2
Mix caramel crumbs, sugar, flour, spices, salt, baking soda, and baking powder in a deep bowl using a whisk.
- Wheat flour: 300 g
- Brown sugar: 100 g
- Caramel crunch (bits): 100 g
- Ground cinnamon: 0.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Ground ginger: 0.3 teaspoon
- Ground cloves: 0.3 teaspoon
- Salt: 0.5 teaspoon
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
3
Use a blender to mix the eggs, pumpkin puree, and oil until smooth.
- Pumpkin puree: 400 g
- Chicken egg: 2 pieces
- Sunflower oil: 80 ml
4
Mix dry and wet ingredients only until they form a homogeneous mass. The dough should be semi-liquid. If it is too liquid (this can happen if the pumpkin variety is very watery), add a little flour. Don't overmix — the dough is ready when it reaches a sour cream-like consistency.
- Wheat flour: 300 g
5
Spoon the dough into the molds with a tablespoon, leaving about 0.5 cm from the edges. Leave space for rising.
6
Put in the oven for 35 minutes. After that, check a couple of muffins with a toothpick. If it is wet, leave for another 5-8 minutes.
7
Cool before serving.
