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Pumpkin muffins with cinnamon-caramel filling

We have been loving sweetly-filled surprise-centre baked goods lately, and these pumpkin muffins are sure to do down a treat!

For the muffins
1.5 cups
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 cup coconut oil, melted
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla essence
1 cup pumpkin puree
For the filling
1 tin Caramel Treat
1 tsp cinnamon

For the muffins
1. Preheat oven to 200 degrees Celsius. Grease and line a muffin tray with muffin liners.
2. Sift all the flour, spices, baking powder and bicarb together and mix well to ensure all the spices are evenly dispersed.
3. In a separate bowl, whisk together the remaining ingredients.
4. Fold the dry ingredients into the wet, until smooth and fully incorporated.
5. Spoon the mixture into the prepared liners and bake for 15-20 minutes, until a skewer comes out clean.
6. Cool on a wire rack for 10 minutes, before starting with the filling.
For the filling
1. Combine the Caramel Treat with the cinnamon and transfer to a piping bag with a fine nozzle attached.
2. Plunge the nozzle into the top of each muffin and pipe full with cinnamon-caramel.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen

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