The Best Pumpkin Caramel Muffins You’ll Bake This Fall

If you are looking to bake up 6 of the BEST-tasting, perfectly spiced, Pumpkin Caramel Muffins, you have come to the right post. This recipe makes the fluffiest, yummiest muffins you will ever try! They are moist, and feature a crisp cinnamon & sugar top. This post contains affiliate links.

This recipe was orginally published on September 23, 2020 and has been updated with tips and tricks.

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Did you know that bakery style muffins are my weakness? For real though, I haven’t found a flavor I didn’t like. Typically, I buy mine from our grocery bakery, or farm stands where they go for as much as $3 each!

I love to unwrap the paper liner from jumbo muffins and carefully separate the tops from the bottoms. There is just something so magical about eating the moist, fluffy, cakey bottom layer first.

Then, I carefully pluck out the fluffy inner of the “muffin top” and then enjoy the crisp outer, and then center of the muffin. Anyone else have such a systematic muffin eating strategy?

Anyhow, some of my favorite muffin recipes are corn muffins, Nutella Banana muffins, Blueberry Yogurt muffins, and Chocolate Banana muffins. I cannot wait to adapt these recipes into jumbo muffins!

Why You’ll Love This Recipe

• Easy Prep: No fancy equipment required—just a bowl, a whisk, and your muffin tin.
• Bakery-Style Texture: The perfect balance of moist pumpkin and light, fluffy crumb.
• The Hidden Surprise: That gooey caramel center takes these from “standard muffin” to “showstopper.”

Tips for Success

Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing creates dense, tough muffins.

Pumpkin Puree vs. Pie Mix: Always reach for 100% pure pumpkin puree. Pumpkin pie filling is pre-sweetened and spiced, which will throw off the chemistry of your batter.

The Caramel Secret: Use soft caramel candies (like Kraft or similar brands). To prevent them from sinking to the bottom, ensure you create a “bed” of batter before placing the caramel in the center.

Jumbo Muffin Tin

I really love my Wilton 6-cup Jumbo muffin pan. You can find this in both dark and light nonstick. Each muffin tin well is 1 cup which is roughly 50% larger than conventional sized muffin tin wells.

Since you cannot use standard-sized cupcake liners in jumbo muffin tins you will need jumbo cupcake liners. You can find these online or in-store.

Ingredients

• Filling: 12-15 soft caramel candies, unwrapped. We use Kraft Caramels.
• Flour: All-purpose flour.
• Spices: Cinnamon, ginger, nutmeg, and cloves (or a pre-mixed pumpkin spice blend).
• Leavening: Baking powder and baking soda for the perfect lift.
• Pumpkin: One 15 oz can of pure pumpkin puree.
• Sweetener: Brown sugar for moisture and a hint of molasses flavor.
• Fat: Vegetable oil or melted coconut oil keeps these incredibly moist for days.

Pro Tips for the fluffiest muffins

Be sure to use room temperature eggs which mix better, and help ingredients fluff up.

Whisk together all dry ingredients in a large bowl and then add in the wet ones. Use a wooden spoon to just mix batter. A few minor flour streaks are okay! If you over mix the batter, the muffins will be flat and tough.

A large ice cream scoop helps to add the batter nicely to the paper-lined muffin tin wells. You will want to fill the muffin wells 3/4 of the way before adding the soft caramel squares. Add another spoonful of batter until you reach the top of the cupcake liner.

Cinnamon and sugar can be sprinkled over the top of the raw batter.

Cooking muffins on the middle rack works perfectly for this recipe. There is no need to rotate the pan.

Baking may vary, but a toothpick test gently inserted into a muffin is very telling. The tops of these muffins will be a deep brown with a nice crust. They should feel springy when gently pressed down.

Be sure to cool the muffins for about 30 minutes before removing them from the pan.

Storing

Allow these muffins to fully cool before storing them in an air-tight container. If they are stored warm, the tops will lose their crunch. To reheat the caramel, place the muffin in the microwave for 20-30 seconds.

You can also freeze these for later consumption. Be sure to place in a freezer safe bag and use within 30 days. Thaw and heat in the microwave to enjoy.

Frequently Asked Questions

Can I freeze these muffins? Yes! Once completely cooled, store them in an airtight container or freezer-safe bag for up to 3 months. When ready to eat, microwave for 15–20 seconds to get the caramel gooey again.

Can I make these ahead of time? Absolutely. These muffins stay moist for 3–4 days in an airtight container at room temperature.

How do I make them healthier? You can substitute the oil with unsweetened applesauce for a lower-fat version, though the texture will be slightly denser.

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