Salted Caramel Pumpkin Muffins

Ingredients

• 2.25 cups flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 2 teaspoons cinnamon
• 2 teaspoons caramel spice , such as Savory Spice
• 0.5 teaspoons nutmeg
• 1 pinch salt
• 1 stick unsalted butter
• 0.5 cups packed light brown sugar
• 0.25 cups sugar
• 1 teaspoon vanilla bean paste
• 2 large eggs
• 1 can pumpkin puree , 15 ounce
• 0.25 cups honey vanilla Greek yogurt
• 1 cup chopped walnuts

Instructions

1. 1

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

2. 2

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

3. 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. 4

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

5. 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. 6

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

7. 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.