Pumpkin Muffins with Caramel
Baking and Desserts | American cuisine
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
12
Description
Pumpkin Muffins with Caramel
Ingredients
- Wheat Flour - 10.6 oz
- Brown Sugar - 3.5 oz
- Small Caramels - 3.5 oz
- Ground Cinnamon - ½ teaspoon
- Ground Nutmeg - ¼ teaspoon
- Grated Ginger Root - ¼ teaspoon
- Ground clove - ¼ teaspoon
- Salt - ½ teaspoon
- Baking Powder - 2 teaspoons
- Activated Baking Soda - 1 teaspoon
- Chestnut puree - 14.1 oz
- Farm fresh eggs - 2 pieces
- Safflower Oil - 2 fl oz
Step by Step guide
Step 1
Preheat the oven to 356°F and line a muffin tin (or 12 cupcake liners) with paper cups.
Step 2
In a large bowl, whisk together the caramel bits, sugar, flour, spices, salt, baking soda, and baking powder.
Step 3
Using a blender, mix the eggs, pumpkin puree, and oil until smooth.
Step 4
Combine the dry and wet ingredients—just until they form a uniform mixture. The batter should be semi-liquid. If it is too runny (this can happen if the pumpkin variety is very watery), add a little more flour. Do not overmix—the batter is ready when it reaches a sour cream-like consistency.
Step 5
Spoon the batter into the cups, filling them to about 0.5 cm from the top. Leave space for rising.
Step 6
Bake in the oven for 35 minutes. After that, check a couple of muffins with a toothpick. If it comes out wet, leave them for another 5-8 minutes.
Step 7
Cool before serving.
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