Pumpkin Caramel Biscuit Muffins Recipe

Introduction

These Pumpkin Caramel Biscuit Muffins are a delightful blend of warm spices, rich pumpkin, and sweet caramel swirls. Perfect for a cozy breakfast or an indulgent snack, they bring the flavors of fall right to your kitchen.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup plain yogurt
• Caramel sauce (for swirling)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger until well combined and aerated.
3. Step 3: In a separate bowl, beat the softened butter with granulated and light brown sugars using an electric mixer on medium speed until light-golden and fluffy.
4. Step 4: Add the eggs one at a time to the butter and sugar mixture, beating on low speed after each addition until just combined. Then mix in the pumpkin puree and yogurt until smooth.
5. Step 5: Fold the dry ingredient mixture into the wet batter gently using a rubber spatula, adding the flour mixture in thirds and mixing until just combined each time.
6. Step 6: Fold the caramel sauce into the batter in two or three additions, creating marbled ribbons by swirling gently with a spatula without fully mixing.
7. Step 7: Portion the batter into the prepared muffin cups using an ice cream scoop or spoon, filling each about three-quarters full to allow for rising.
8. Step 8: Bake in the middle rack of the preheated oven for 18 to 22 minutes, or until a toothpick inserted near the edge comes out clean but may have a few moist crumbs.

Tips & Variations

• Use full-fat yogurt for a richer, more tender muffin texture.
• Substitute maple syrup for caramel sauce for a different but equally delicious swirl.
• Ensure butter is softened, not melted, for proper creaming with sugars.
• Add chopped nuts or chocolate chips to the batter for extra texture and flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze wrapped tightly for up to 3 months. Reheat gently in a microwave or oven to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and saves time. Just make sure to use pure pumpkin and not pumpkin pie filling which contains added spices and sugar.

How do I prevent the caramel from sinking to the bottom?

Gently fold the caramel into the batter to create marbled ribbons rather than fully mixing it in. This helps distribute the caramel evenly and prevents it from pooling at the bottom during baking.

Pumpkin Caramel Biscuit Muffins Recipe

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★★★★★

4.8 from 54 reviews

These Pumpkin Caramel Biscuit Muffins are a delightful treat combining the warm spices of autumn with a luscious swirl of caramel. Perfectly moist and fluffy, these muffins incorporate pumpkin puree and a hint of yogurt for tenderness, complemented by a marbled caramel ribbon for indulgence. Ideal for breakfast, brunch, or a cozy snack, they are easy to prepare and baked to golden perfection.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup plain yogurt

Add-ins

• About 1/2 cup caramel sauce (prepared or store-bought)

Instructions

1. Preheat Oven & Prepare Muffin Tin: Begin by setting your oven to 375°F (190°C). While the oven warms, line a 12-cup muffin tin with paper liners or lightly grease each cup with butter or a neutral-flavored oil. This step ensures easy removal of muffins after baking.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Whisking aerates the mixture, breaking up any clumps and ensuring the spices are evenly distributed.
3. Cream Butter & Sugars: In a separate mixing bowl, place the softened butter, granulated sugar, and light brown sugar. Using a handheld electric mixer on medium speed, beat the mixture until it becomes light-golden and fluffy, which usually takes about 3-4 minutes.
4. Add Eggs, Pumpkin & Yogurt: Crack the eggs into the butter-sugar mixture, adding them one at a time. Beat on low speed after each addition until just combined; over-mixing can develop gluten, leading to a tougher texture. Next, mix in the pumpkin puree and plain yogurt until fully incorporated.
5. Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet batter using a rubber spatula. Start by adding about one-third of the flour blend, stirring until just combined, then repeat with the remaining two-thirds, being careful not to overmix to keep the muffins tender.
6. Swirl in Caramel: Take the prepared caramel sauce and gently fold it into the batter in two or three additions, creating marbled ribbons rather than fully mixing it in. Use a thin spatula or the back of a spoon, dragging through the batter to create the swirl effect.
7. Fill Muffin Cups: Using a medium-sized ice cream scoop or a sturdy spoon, portion the batter into the prepared muffin cups, filling each about three-quarters full. This amount allows room for the batter to rise without overflowing.
8. Bake to Perfection: Slide the muffin tin onto the middle rack of the preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin (avoiding the caramel core) comes out clean or with just a few moist crumbs. Remove from oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Ensure the butter is softened, not melted, for proper creaming with the sugars.
• Do not overmix the batter once dry ingredients are added to avoid dense muffins.
• Use plain yogurt for moisture; Greek yogurt can be used but may require slight adjustments in liquid.
• The caramel swirl should be done gently to create a marbled effect; stirring too much will blend it fully into the batter.
• For a dairy-free variation, substitute butter with coconut oil and use a non-dairy yogurt.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: pumpkin muffins, caramel muffins, autumn recipes, spiced muffins, breakfast muffins