🎃🤎 Salted Caramel Pumpkin Muffins Pumpkin Muffins * 1½ cups (180 g) all-purpose flour * 2½ tsp (5 g) pumpkin pie spice * 1½ tsp (1.3 g) ground cinnamon * ¼ tsp (0.5 g) ground ginger * ¾ tsp (1.5 g) salt * ½ tsp (2.5 g) baking soda * ½ cup (100 g) granulated sugar * ¼ cup (55 g) packed brown sugar * 1 cup (225 g) pumpkin purée * ½ cup (120 g) oil * 2 large eggs (100 g) * 1 tsp (2 g) vanilla extract Salted Caramel * ½ cup (100 g) granulated sugar * 2 tbsp (28 g) salted butter * ¼ cup (60 g) heavy cream, warmed * ¼ tsp (1 g) vanilla bean paste * Sea salt, to taste Buttercream * 1 tbsp (14 g) unsalted butter, softened * 1 cup (120 g) powdered sugar * 1–2 tbsp (15–30 g) heavy whipping cream * ½ tsp (2–3 g) vanilla bean paste Instructions Preheat oven to 350°F (175°C) and grease a 6-cup jumbo muffin tin or line with jumbo muffin liners. In a bowl, whisk together the flour, pumpkin pie spice, cinnamon, ginger, salt, and baking soda. In a separate bowl, mix together the granulated sugar, brown sugar, and pumpkin purée. Add the eggs and vanilla and mix until smooth, then slowly mix in the oil until fully combined. Gradually add the dry ingredients and mix just until combined, being careful not to overmix. Divide the batter evenly between the 6 jumbo muffin cups, filling each about ¾–⅘ full. Bake for approximately 25–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool in the pan for 10–15 minutes before transferring them to a wire rack to cool completely. Salted Caramel Add the sugar to a saucepan over medium heat and let it melt until deep amber, stirring occasionally. Carefully add the butter and whisk until combined, then slowly pour in the warm heavy cream while whisking constantly. Continue whisking until smooth, remove from heat, and stir in the vanilla bean paste and flaky salt. Let the caramel cool slightly until thickened. Buttercream Beat the softened butter until smooth. Add the powdered sugar and mix until combined. Add the heavy whipping cream and vanilla bean paste, then whip until smooth and fluffy. Add a little more cream if needed to reach your desired consistency. Once the pumpkin muffins are completely cooled, pipe or spread the buttercream over the tops, then drizzle generously with the salted caramel and finish with a sprinkle of sea salt. 🎃🤎✨#pumpkinmuffins #saltedcaramel #fallbaking #muffins #pumpkinseason — @cheff.omiのTikTok