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Jumbo Caramel-Stuffed Pumpkin Muffins You’ll Love

Jumbo Caramel-Stuffed Pumpkin Muffins

Tender jumbo pumpkin muffins are filled with soft caramel candies and finished with optional coarse sugar and pumpkin spice. They are warmly spiced, simple to mix, and best served slightly warm.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 3/4 cups (219 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
  • 2 large Large eggs, room temperature
  • 1 cup (200 g) Granulated sugar
  • 1/2 cup (120 ml) Neutral-flavored vegetable oil
  • 1 cup (225 g) Pumpkin purée, not pumpkin pie filling
  • 1/3 cup (80 ml) Water or milk
  • 1 teaspoon Vanilla extract
Filling
  • 6 candies Soft caramel candies, unwrapped
Optional Topping
  • 2 tablespoons Coarse sugar or turbinado sugar
  • 1 pinch Pumpkin pie spice

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Grease a jumbo muffin pan thoroughly or line it with jumbo paper liners.
  2. Whisk the flour, baking soda, salt, cinnamon, nutmeg, and cloves together in a medium bowl.
  3. In a separate bowl, whisk the eggs, sugar, oil, pumpkin purée, water or milk, and vanilla until smooth.
  4. Add the dry ingredients to the pumpkin mixture and stir just until no dry streaks remain. Do not overmix.
  5. Fill each jumbo muffin cup about one-third full. Place one caramel in the center of each portion, keeping it away from the sides of the pan.
  6. Divide the remaining batter over the caramels, filling each cup about three-quarters full. Sprinkle with coarse sugar or a pinch of pumpkin pie spice, if desired.
  7. Bake for 25–30 minutes, until the tops spring back lightly and a toothpick inserted into the muffin portion, not directly into the caramel, comes out with only a few moist crumbs.
  8. Cool the muffins in the pan for 10–15 minutes before removing them. The caramel filling is extremely hot straight from the oven.

Notes

Freeze the caramel candies for 15–30 minutes before assembling to help them stay centered and reduce leakage. Store leftovers airtight and warm them briefly before serving to soften the caramel. Do not overbake, because the caramel can harden and the muffin crumb can become dry.