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Salted Caramel Pumpkin Apple Streusel Muffins

salted caramel pumpkin apple streusel muffins - featured image
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These bakery-worthy muffins combine pumpkin puree, juicy apples, and warm spices, all topped with a buttery cinnamon streusel and gooey salted caramel drizzle. Perfect for fall breakfasts, brunches, or cozy snacks, they’re easy to make and packed with autumn flavor.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 teaspoons vanilla extract
  • 1/4 cup milk (dairy or non-dairy)
  • 1 large or 2 small apples, peeled, cored, and diced (about 1 cup; Granny Smith preferred)
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 cup unsalted butter, cold and cubed
  • For the Salted Caramel Drizzle:
  • 1/3 cup store-bought or homemade salted caramel sauce

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well. Peel, core, and dice apple into 1/4-inch cubes; set aside.
  2. Make the streusel: In a medium bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add 1/4 cup cold, cubed butter and work in with fingers or a pastry cutter until crumbly. Refrigerate while preparing batter.
  3. In a large bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.
  4. In a separate bowl, whisk 3/4 cup brown sugar, 1/4 cup granulated sugar, 2 eggs, 1 cup pumpkin puree, 1/2 cup oil, 2 teaspoons vanilla, and 1/4 cup milk until smooth.
  5. Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined; do not overmix.
  6. Fold in diced apple until evenly distributed.
  7. Spoon batter evenly into prepared muffin tin, filling each cup about 3/4 full.
  8. Top each muffin generously with streusel, pressing lightly so it sticks.
  9. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  11. Once mostly cool, drizzle with salted caramel sauce. If caramel is thick, microwave for 10 seconds to loosen. Optionally, sprinkle with flaky sea salt.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut oil or vegan butter in the streusel and use non-dairy milk and caramel. Dice apples small for best texture. Don’t overmix the batter. Muffins freeze well; add caramel after thawing. For extra crunch, add chopped pecans or walnuts to the batter or streusel.

Nutrition

Keywords: salted caramel, pumpkin, apple, streusel, muffins, fall baking, easy recipe, autumn, breakfast, snack, dessert

Find it online: https://blairrecipes.com/salted-caramel-pumpkin-apple-streusel-muffins-easy-fall-recipe/