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–+ servings
Jumbo Caramel Pumpkin Muffins on a mini wood cutting board.
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5 from 3 votes

Jumbo Pumpkin Caramel Muffins

These Pumpkin Caramel Muffins are the ultimate fall comfort food. Combining the warm, aromatic spices of a classic pumpkin muffin with a hidden, gooey molten caramel core, they offer the perfect contrast of textures. Whether you are meal-prepping for a busy week or looking for a crowd-pleasing brunch treat, these muffins are simple to whip up and deliver bakery-quality results every time.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: caramel, caramel muffins, jumbo pumpkin muffins, pumpkin caramel
Servings: 6 jumbo muffins
Calories: 614cal
Author: Amy Desrosiers
Cost: $3

Equipment

  • 6-count jumbo muffin tin
  • Oven adjusted to center rack position
  • Measuring cups & spoons 
  • batter scoop
  • Mixing bowl

Ingredients

  • 1 cup  granulated sugar
  • ½ cup dark brown sugar
  • 1¾ cup all-purpose flour
  • ⅛ tsp. salt
  • 1 tsp. baking soda
  • 2 tsps. pumpkin spice
  • ¼ tsp. nutmeg
  • 2 large eggs
  • 15 ounces canned pumpkin
  • 1 tsp. vanilla extract
  • ½ cup vegetable oil
  • 6 whole soft caramel squares double to 2 per muffin if you like a lot of caramel

Topping

Instructions

  • Preheat oven to 375° F. Line a large muffin tin with liners. If using a 12-count pan use standard liners. Reduce baking time to 18-22 minutes.
  • In a large bowl, whisk together dry ingredients.
  • Add all wet ingredients directly to the dry ingredients and combine thoroughly with a spoon until just combined. Do not over mix or it will not be fluffy.
  • Scoop batter into muffin tins ¾ of the way.
  • Add one caramel square to each muffin center.
  • Top of caramel squares with more batter. They will be filled all the way up to the edge of the cupcake liner.
  • Sprinkle on cinnamon and sugar.
  • Bake muffins for 25-30 minutes. Muffins will feel firm and have no visible signs of batter seeping out when gently pressed.
  • The caramel is best enjoyed when muffins are warm. I do not recommend eating them piping hot.

Notes

Nutritional values may vary and are meant to be a guide. 
Caramel may be omitted - these will still taste delicious without it.
When muffins cool, the caramel turns back into a soft, chewy candy.
To heat, place muffin in the microwave for 20-30 seconds.
These freeze well, but will need to be heated before enjoying them thanks to the caramel middles. Freeze for up to 30 days. 

Nutrition

Serving: 1muffin | Calories: 614cal | Carbohydrates: 102g | Protein: 7g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 63mg | Sodium: 324mg | Potassium: 265mg | Fiber: 4g | Sugar: 68g | Vitamin A: 11120IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 3mg