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Pumpkin cupcake topped with caramel, piped frosting, and a small candy pumpkin, reminiscent of our Salted Caramel Pumpkin Muffins, served on a white plate.
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Salted Caramel Pumpkin Muffins

Soft pumpkin muffins topped with salted caramel buttercream and pumpkin truffles.
Course Dessert
Cuisine American
Keyword Salted Caramel Pumpkin Muffins
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 servings
Calories 358kcal
Author Ksenia Prints

Equipment

  • 12-cup muffin pan
  • paper liners
  • Large mixing bowl
  • Medium bowl
  • Whisk
  • rubber spatula
  • heavy-bottom saucepan
  • Stand mixer or hand mixer
  • piping bag optional
  • cooling rack
  • toothpick

Ingredients

Pumpkin Muffins

  • 1¾ cups all-purpose flour 210 g (or gluten-free 1:1 blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 cup packed light brown sugar 200 g
  • 2 large eggs room temperature
  • 1 cup pure pumpkin purée 240 g
  • ½ cup neutral oil or melted butter 120 ml
  • ¼ cup sour cream 60 g

Homemade Salted Caramel Sauce

  • 1 cup granulated sugar
  • 7 tablespoon unsalted butter room temperature
  • ½ cup heavy whipping cream 120 ml
  • 2 tablespoon kosher salt

Salted Caramel Buttercream

  • ⅔ cup unsalted butter softened (150 g)
  • 1¼ cups powdered sugar 150 g
  • 2 tablespoon cream cheese 30 g
  • 1 - 3 tablespoon salted caramel sauce to taste

Optional Mini Pumpkin Truffles

  • Crumbles from 1 muffin
  • 1 tablespoon caramel sauce
  • 3 tablespoon cinnamon sugar
  • Orange food coloring optional
  • Chocolate chips for stems

Instructions

Prepare the Muffins:

  • Heat oven to 180°C/350°F and line a 12-cup muffin pan with paper cases
  • Combine wet ingredients: Whisk together brown sugar, eggs, pumpkin purée, oil, and sour cream until smooth
  • Mix dry ingredients: In separate bowl, whisk flour, baking powder, baking soda, salt, and all spices
  • Gently fold dry ingredients into wet mixture until just combined (avoid overmixing)
  • Fill muffin cases ¾ full and bake 18-22 minutes until toothpick comes out clean

Make the Caramel Sauce (while muffins bake):

  • Heat sugar in heavy-bottom pan over medium heat, stirring constantly until melted and amber-colored (9-10 minutes)
  • Add butter, stirring until fully incorporated
  • Slowly add cream and salt while stirring (mixture will bubble)
  • Stir until smooth, then cool 10-15 minutes

Prepare the Buttercream:

  • Beat softened butter 2-3 minutes until light and fluffy
  • Gradually add powdered sugar, mixing slowly then increasing speed
  • Add 1 tablespoon caramel sauce and cream cheese, beating until silky
  • Adjust with additional caramel sauce for flavor and consistency

Create Optional Pumpkin Truffles:

  • Mix muffin crumbles with caramel sauce until mixture holds together
  • Roll into 1-inch balls, adding orange coloring if desired
  • Use wooden stick to create pumpkin grooves, then remove stick
  • Roll in cinnamon sugar and top with chocolate chip "stem"
  • Chill 30 minutes to set

Nutrition

Calories: 358kcal | Carbohydrates: 49g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1371mg | Potassium: 58mg | Fiber: 1g | Sugar: 21g | Vitamin A: 770IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg