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Salted Caramel Pumpkin Muffins
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Salted Caramel Pumpkin Muffins

These soft pumpkin muffins are packed with warm fall spices and topped with a luscious salted caramel buttercream. Finished with optional pumpkin-shaped truffles, they're an impressive autumn dessert perfect for holidays, parties, or cozy gatherings.
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Course: Dessert
Cuisine: American
Keyword: fall muffins, pumpkin dessert, pumpkin muffins, salted caramel buttercream, salted caramel pumpkin muffins
Servings: 12 servings
Calories: 358kcal

Equipment

  • 12-cup muffin pan
  • paper liners
  • large mixing bowl
  • medium mixing bowl
  • whisk
  • rubber spatula
  • heavy-bottom saucepan
  • stand mixer or hand mixer
  • piping bag optional
  • cooling rack
  • toothpick

Ingredients

  • Pumpkin Muffins
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 cup pure pumpkin puree
  • 1/2 cup neutral oil or melted butter
  • 1/4 cup sour cream
  • Homemade Salted Caramel Sauce
  • 1 cup granulated sugar
  • 7 tbsp unsalted butter
  • 1/2 cup heavy whipping cream
  • 2 tbsp kosher salt
  • Salted Caramel Buttercream
  • 2/3 cup unsalted butter, softened
  • 1 1/4 cups powdered sugar
  • 2 tbsp cream cheese
  • 1-3 tbsp salted caramel sauce
  • Optional Mini Pumpkin Truffles
  • 1 muffin crumbled
  • 1 tbsp caramel sauce
  • 3 tbsp cinnamon sugar
  • orange food coloring (optional)
  • chocolate chips for stems

Instructions

  • Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
  • Whisk together the brown sugar, eggs, pumpkin puree, oil, and sour cream until smooth.
  • Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a separate bowl.
  • Fold the dry ingredients into the wet mixture until just combined without overmixing.
  • Fill the muffin liners about three-quarters full and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
  • Melt the sugar over medium heat until amber in color. Stir in the butter, then slowly add the cream and kosher salt. Stir until smooth and allow to cool.
  • Beat the softened butter until fluffy. Gradually beat in the powdered sugar, cream cheese, and 1 tablespoon of caramel sauce. Add additional caramel sauce if desired until smooth and creamy.
  • Mix muffin crumbs with caramel sauce until the mixture holds together. Form into balls, shape into pumpkins, roll in cinnamon sugar, insert chocolate chip stems, and chill for 30 minutes.
  • Pipe the salted caramel buttercream onto the cooled muffins and top with the optional pumpkin truffles before serving.

Notes

Do not overmix the muffin batter to keep the muffins tender. Allow the caramel sauce to cool before adding it to the buttercream. The optional pumpkin truffles can be made from leftover muffin crumbs and decorated with cinnamon sugar and chocolate chip stems. Store frosted muffins refrigerated in an airtight container for up to 3 days and bring to room temperature before serving.