Good morning, lovely people! I’m really excited to share this delicious pumpkin muffin recipe that I created over the weekend. Tis the season for all things pumpkin, so this not-too-sweet pumpkin muffin is perfection with the extra sweet pizzaz of the salted caramel. Drool!
Of course, these muffins are also wonderfully delicious without the salted caramel glaze as well. 
Salted Caramel Pumpkin Muffins
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup raw sugar
- 2 t. ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 2 eggs, beaten
- 1/2 cup milk
- 1 1/2 teaspoons vanilla
- 1/2 cup butter, melted and cooled
- 1 cup pumpkin puree
Preheat oven to 400 degrees. Combine all dry ingredients including nuts and cranberries. Add eggs, milk, vanilla, butter and pumpkin. Stir just until moistened. Fill greased muffin tins 2/3 full. Bake for 15-20 minutes until browned and center springs back when touched.
Makes 18-20 muffins.
Salted Caramel Glaze:
- 4 Tablespoons butter
- 3 Tablespoons brown sugar
- 3 Tablespoons white or raw sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 2 Tablespoons milk
- 1-2 Tablespoons confectioner’s sugar, sifted
Heat butter, sugars, salt, vanilla and milk over medium heat, stirring constantly. When mixture reaches a boil, boil for one minute, stirring constantly. Remove from heat and continue stirring. Add one tablespoon confectioner’s sugar to thicken. Use more if it needs to thicken up a bit. *Note: If you don’t have a whisk, then you should sift the confectioner’s sugar first to avoid lumps. I just dump the sugar in and beat out lumps with my whisk. Spoon the glaze over semi-cooled muffins.
Have you made a delicious pumpkin recipe lately? I would love to hear!!
Sharing at: Chic & Crafty, I’m Lovin’ It, Weekend Wrap Up Party and The Better Mom!
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XO
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Thank you for this recipe! I love making muffins on the weekend so that we can “grab and go” in the mornings!
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I love all things pumpkin! These look scrumptious with that glaze on top
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These look so yummy! Will definitely need to include these in my fall baking!
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You had me at Salted Caramel… then at Pumpkin… then at Muffins! You can’t go wrong with this, yum!!
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Oh sweet goodness!! Myra, these look and sound AMAZING!! I can’t wait to make these for my family.
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Just took them out of the oven. Gave one to my 18 yr old daughter. She came back saying it was the best pumpkin muffin she’d ever had. I kind of took offense, as she has loved my recipe for the past 10 years. Thank you for a new family favorite. Praying that you find the perfect house for your family.
I have a pumpkin recipe that I love, but this glaze looks amazing. Will have to add the glaze next time I make it!
Johanna Hanson´s last [type] ..When Reality Collides With the Ideal
Yes, please
They look so incredibly delicious!!
Kelly Rowe´s last [type] ..Live Laugh {Linky} #33 and a Harvest Game
These are gorgeous! Wish I had one right now!
Oh my gosh! These muffins look delicious! Thanks for sharing!
Blessings,
Gert
Wow!!!! So easy to make, I’m having one right now!!!!! AMAZING!
I am all about pumpkin…but then you said salted caramel and I was completely sold!!! My two favorite fall flavors in one glorious muffin…these are incredible!!!
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These look amazing! Would you consider sharing it at my Pinworthy Projects Party? I hope to see you there.
Shannah @ Just Us Four´s last [type] ..Pinworthy Projects Party #35
oh my amazing!!!
These were fabulous! BUT, not to sound like the allrecipes pages where they give it a five and then tell all the ways they changed it… I am not a fan of nuts in my desserts, and though I love dried cranberries, I also don’t want them in my baked goods, so I took the liberty of substituting chocolate chips for the the nuts/cranberries. Raw sugar is definitely NOT in my budget, but dark brown sugar worked just fin. SUPER YUM! I’m a salt-a-holic, too, and added an extra pinch of kosher salt to the caramel. What I really loved was how many muffins it yields – 20! I hate muffin recipes that only yield 12. These lasted several days in a plastic bag and were a great after school treat for my kids (yay for the extra tasty way to deliver veggies to their diet!). I’ll definitely be making these again!
I AM baking these tomorrow!
These turned out great! Thank you!
Made 11/20/12. Quite delish. I wanted to dip my whole muffin in the caramel topping- it was so good. Didn’t have an flaky salt so the muffins were just plain old Caramel Pumpkin. Ha! The salt would a a great kick. Next time I’ll bake them for about 12 minutes and keep an eye on them to see how they look. I can’t remember how long I baked them for this time, but they were a tad overbaked. Oh well!
I made these this morning: huge hit! They were delicious!
LOVED these muffins! Thanks for a delicious recipe that will definitely be repeated multiple times in our house! I made these for a Valentines party in a heart shaped muffin pan and they were definitely a hit! I’m planning to do a Valentines recipe recap on my new food blog and will link back to you so everyone can head over to try this amazing recipe! Thank you!!!
I saw these wonderful muffins on Pinterest, and I’ve re-pinned them to try as soon as possible
What a delicious recipe!
These were so delicious! Thank you for sharing the recipe
We just made these and I didn’t follows he recipe to a t, but didn’t think it would make that much difference. I used my mixer and I forgot to melt the butter and just used softened. The muffins came out very dense would this be why or did I do something else wrong?
Just made these for my church’s Ladies Day tomorrow. I had to try one and my oh my they were delish. I had to step away to keep from eating more.
I have so many pumpkin muffins I love, but these look so much better. They look so moist and fluffy! Plus that glaze is making my tummy growl.
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