Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::12
Yield::12 muffins
Ingredients
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Muffins
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground supreme Saigon cinnamon
2 teaspoons salted caramel spice (such as Savory Spice)
1/2 teaspoon ground nutmeg
1 pinch salt
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup white sugar
1 teaspoon vanilla bean paste
2 large eggs
1 (15 ounce) can pumpkin puree
1/4 cup honey vanilla Greek yogurt
1 cup chopped walnuts
Streusel Topping
3/4 cup all-purpose flour
1/3 cup brown sugar
1 tablespoon salted caramel spice (such as Savory Spice)
1/4 teaspoon ground supreme Saigon cinnamon
5 tablespoons cold butter, cut into pieces
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a standard 12-cup muffin pan or line with paper liners.
Whisk flour, baking powder, baking soda, salted caramel spice, cinnamon, nutmeg, and salt together in a bowl; set aside.
Beat butter, brown sugar, and white sugar together in a large bowl until creamy. Add vanilla bean paste and eggs, one at a time, beating between additions. Add pumpkin and yogurt, beat well.
Add flour mixture a little at a time, beating between each addition. Fold in walnuts.
For streusel topping, combine flour, brown sugar, salted caramel spice, and cinnamon in a bowl and mix together with a fork. Cut in butter with a pastry blender or a fork until mixture resembles coarse meal.
Fill muffin cups 3/4 full with batter. Sprinkle each with streusel topping.
Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes. Remove from the oven to cool; serve warm or at room temperature.
Cook’s Note
I purchased my salted caramel spice from the Savory Spice shop. The McCormick company has something called salted caramel, but it may be a different flavor profile.