Salted Caramel Pumpkin Muffins

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These salted caramel pumpkin muffins use a sweet-salty purchased salted caramel spice to enliven traditional pumpkin muffins.

By TheDailyGourmet
Published on October 16, 2024
closeup of muffin pan with pumpkin muffins with nuts
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
12
Yield:
12 muffins
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Ingredients

Original recipe (1X) yields 12 servings

Muffins

  • 2 1/4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 2 teaspoons ground supreme Saigon cinnamon

  • 2 teaspoons salted caramel spice (such as Savory Spice)

  • 1/2 teaspoon ground nutmeg

  • 1 pinch salt

  • 1 stick unsalted butter, softened

  • 1/2 cup packed light brown sugar

  • 1/4 cup white sugar

  • 1 teaspoon vanilla bean paste

  • 2 large eggs

  • 1 (15 ounce) can pumpkin puree

  • 1/4 cup honey vanilla Greek yogurt

  • 1 cup chopped walnuts

Streusel Topping

  • 3/4 cup all-purpose flour

  • 1/3 cup brown sugar

  • 1 tablespoon salted caramel spice (such as Savory Spice)

  • 1/4 teaspoon ground supreme Saigon cinnamon

  • 5 tablespoons cold butter, cut into pieces

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a standard 12-cup muffin pan or line with paper liners.

  2. Whisk flour, baking powder, baking soda, salted caramel spice, cinnamon, nutmeg, and salt together in a bowl; set aside.

  3. Beat butter, brown sugar, and white sugar together in a large bowl until creamy. Add vanilla bean paste and eggs, one at a time, beating between additions. Add pumpkin and yogurt, beat well.

  4. Add flour mixture a little at a time, beating between each addition. Fold in walnuts.

  5. For streusel topping, combine flour, brown sugar, salted caramel spice, and cinnamon in a bowl and mix together with a fork. Cut in butter with a pastry blender or a fork until mixture resembles coarse meal.

  6. Fill muffin cups 3/4 full with batter. Sprinkle each with streusel topping. 

  7. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes. Remove from the oven to cool; serve warm or at room temperature.

    Cook’s Note

    I purchased my salted caramel spice from the Savory Spice shop. The McCormick company has something called salted caramel, but it may be a different flavor profile.

Nutrition Facts (per serving)

384 Calories
20g Fat
46g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 384
% Daily Value *
Total Fat 20g 26%
Saturated Fat 9g 44%
Cholesterol 64mg 21%
Sodium 206mg 9%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 8%
Total Sugars 19g
Protein 7g 13%
Vitamin C 2mg 2%
Calcium 94mg 7%
Iron 2mg 13%
Potassium 200mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.