20-Minute Caramel Pumpkin Pie Coffee Cake Muffins
Tender pumpkin coffee cake muffins with a hidden caramel walnut center and drizzle. Coconut flour base combines eggs, coconut oil, and pumpkin puree with warm spices, baked in a muffin pan. Caramel sauce made from butter, coconut palm sugar, almond milk, and crushed walnuts provides rich contrast to the autumn-spiced crumb.
Ingredients
Instructions
- 1
For caramel sauce: melt butter over medium heat.
- 2
Stir in sugar and almond milk, continue stirring for 1-2 minutes until smooth.
- 3
Mix in crushed walnuts and immediately remove from heat.
- 4
Cool caramel sauce before refrigerating. Note: it will harden in the fridge; heat for 10-15 seconds to melt before using.
- 5
Preheat oven to 350F.
- 6
In a large bowl, beat eggs, melted coconut oil, and coconut palm sugar until smooth.
- 7
Mix in pumpkin puree with a spoon or spatula, stirring a few times without overmixing.
- 8
In a small bowl, combine coconut flour, baking powder, pumpkin pie spice, and sea salt.
- 9
Add flour mixture to large bowl and mix until smooth.
- 10
Distribute batter into muffin cups, add caramel sauce to each, then top with additional batter to cover sauce.
- 11
Bake for 15-18 minutes until center is fully cooked.
- 12
Cool before serving and top each muffin with caramel sauce.
Tips
Do not overmix the pumpkin batter to avoid dense, tough muffins.
Heat hardened caramel sauce for 10-15 seconds before distributing into muffin cups to ensure even coverage.
Muffins are best served at room temperature after cooling.
Good to Know
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Store caramel sauce separately in the fridge for up to 1 week.
Prepare caramel sauce up to 1 week in advance. Muffin batter can be mixed the night before and refrigerated; bake fresh before serving for best texture.
Serve at room temperature or slightly warm. Top each muffin with caramel sauce just before serving to keep the crumb tender.
Common Mistakes
Do not overmix pumpkin batter to avoid dense, rubbery muffins.
Do not skip cooling caramel sauce before refrigerating to avoid separation.
Do not overbake muffins beyond 18 minutes to prevent dryness.