Pumpkin Caramel Muffin with Pecan Streusel
Pumpkin Caramel Muffin with Pecan Streusel

Pumpkin Caramel Muffins with
Pecan Streusel

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 12

Wow... that title is a mouthful! I had to get across all of the yummy ingredients because they blend perfectly in this yummy muffin. This recipe is another example of going to the pantry, checking out what I have and getting to work. I had one little, lonely can of pumpkin in the pantry and it needed to be used. I also saw some caramel squares that I bought for another recipe (that I haven't gotten around to making yet). When I went to the fridge to get the butter I saw about 1/4 cup of pecans left in a bag so I knew I needed to finish them off. What followed was a truly delectable treat that is worthy of a guilty pleasure.


  • 2 cups all-purpose flour
  • 1½ tablespoons cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup + 1 tablespoon unsalted butter, softened
  • ½ cup sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 8 small caramel squares (plus a few more for caramel drizzle)
  • 1 tablespoon half and half, or milk
  • 1 tablespoon flour
  • 1/4 cup brown sugar
  • 1/4 cup pecans, diced or chopped


  1. Preheat oven to 350 degrees.
  2. Mix pecans, 1 tablespoon butter, flour and brown sugar in a bowl. Set aside.
  3. Place the 8 caramel squares and half and half/milk in a double boiler.
  4. Heat until caramel squares melt, stirring as needed.
  5. In the meantime, combine flours, cinnamon, nutmeg, cloves, baking powder, baking soda and salt in a large bowl.
  6. In a small bowl, mix the remaining butter, eggs, pumpkin and sugar until well blended.
  7. Combine wet ingredients into dry ingredients and mix until moist.
  8. Remove caramel mixture from heat and pour immediately into batter (keep the mixer turning while pouring in the caramel to ensure proper blending).
  9. Fill paper-lined muffin cups three-quarters full.
  10. Sprinkle top of muffins with pecan streusel.
  11. Bake for 15 to 20 minutes or until a toothpick comes out clean (the caramel seems to make the muffins cook quicker so be sure to monitor them as they cook).
  12. Drizzle additional melted caramel (to taste) over warm muffins.
  13. Immediately place on a cooling rack and allow to cool completely.
  14. Enjoy!

Serving size: 1 muffin
Calories: 206
Fat: 7.27 grams
Carbohydrates: 20.75 grams
Protein: 3.2 grams

A note about double boilers: I use a small skillet placed over a pot of boiling water. It works perfectly for those of us who don't own double boilers. Regarding the caramel drizzle: While the muffins were cooking I melted down a few additional squares. You could also used caramel sauce.

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