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