Pumpkin and Caramel Ganache Muffins Recipe
Pumpkin and caramel are two flavours that just go so well together and these quick and easy muffins are a perfect, yummy example!
Gently spiced pumpkin and caramel ganache are two delicious flavours which go so well together!
These muffins are a great autumn bake! They're super simple to make and taste incredible! Just use one bowl to mix all your muffin ingredients together, then bake. Once they're ready, melt the simple caramel ganache ingredients and pipe that yummy filling into the centre of each muffin.
If you wanted to be even extra, you could add a handful of chopped nuts, chocolate chips or dried fruit into the muffin batter as well!
This recipe makes six large muffins or you could make mini ones. They are best eaten within four days while they are freshest. Store in an airtight container in a cool and dry place or freeze them for longer.
I used my easy, homemade pumpkin spice mix in my muffins, which you can find here; Easy Pumpkin Spice Mix or shop brough pumpkin spice mix works as well!
They’re dairy free, egg free, nut free, easily gluten free, and of course completely vegan!
Makes 6 large muffins
Caramel ganache ingredients;
45g vegan block butter
150g brown sugar
90g vegan cream
1/2 tsp vanilla powder
150g white chocolate
Muffin sponge ingredients;
170g plain flour
125g soft brown sugar
4g baking powder
4g baking soda
2 tsp pumpkin spice mix - shop brought or here's my easy recipe; Easy Pumpkin Spice Mix
130g pumpkin puree
100g sunflower oil
80g plant milk
You will also need; a mixing bowl, whisk, spoon or ice cream scoop, muffin tray, 6 muffin cases, small microwaveable bowl, electric hand whisk, piping bag, piping nozzle - optional
How to make your muffins;
Pre heat the oven to 180°c and line your muffin tin with six muffin cases
Add all the dry ingredients into the bowl, flour, sugar, baking powder, baking soda and pumpkin spice mix, and give them a quick whisk together
Add the wet ingredients, oil, plant milk and pumpkin puree, and whisk again until there are no large lumps. Just whisk until everything is combined and be careful not to over mix
Use a spoon or ice cream scoop to evenly add the batter to the muffin cases
Bake for around 10 minutes at 180c and then turn the oven down and bake for another 10-12 minutes at 160c until a cocktail stick comes out clean
Set the muffins aside to cool
Move on to making your caramel ganache. Into a microwavable bowl add the sugar, butter and cream, and heat in the microwave for two minutes until melted
Stir the caramel, then heat again for another two minutes. The mixture should now be starting to bubble. Stir again, taking care as the the mixture will be very hot
Heat again for another two minutes to thicken the sauce. The sauce will thicken further as your stir it and it cools
Stir in the vanilla powder and then the white chocolate. Push the white chocolate down into the caramel and set aside for a few minutes to let the heat from the caramel melt the white chocolate
Gently stir the caramel ganache and make sure that all the chocolate has melted
Using your electric hand whisk, whip the caramel ganache until it is thick, fluffy and pipeable. If the ganache is still too runny, leave it for a few minutes to cool down further and then try whipping again
Once your muffins are cool, add the piping nozzle to the piping bag and spoon in the whipped ganache
If you are using a piping nozzle, pierce the nozzle through the top of the muffin and gently squeeze the piping bag to fill the centre with ganache
If you do not have a piping nozzle, add the ganache directly to the piping bag then make a small slit in the top of the muffin using a thin knife. Push the piping bag into the slit and squeeze the bag to fill the centre with ganache
Once you see the ganache bubbling back up through the hole in the top of the muffin, remove the nozzle from the muffin and add a little extra swirly blob on top. Be careful not to over fill as the sponge may split. You are aiming for a tsp sized amount in the centre of each muffin
Repeat your chosen method to fill all the muffins with ganache and add a blob on top
If you'd like you can add a sprinkle of extra cinnamon or pumpkin spice to the top of each muffin
Now your muffins are ready to eat!
Tips & Tricks!
You can use a shop brought pumpkin spice mix or my simple recipe is here; Easy Pumpkin Spice Mix
To make your muffins gluten free, use gluten free flour and add 1g of xanthan powder for every 100g flour. It doesn't sound like much but it really helps with the sponge texture
You can easily oven roast and then blend a whole, fresh pumpkin to make your own pumpkin puree or I like to use a tinned 100% pumpkin puree like these; https://link.amazon/B02dtXaf1
My muffin trays are very old and used! But this is a similar one; https://amzn.to/3YAf7UE
These are my mixing bowls - https://amzn.to/489iB6s
I like to use these tall tulip style muffin cases; https://amzn.to/461W0Hf
The caramel ganache needs quite a bit of whipping, so I like to use my trusty, cheap and cheerful Kenwood hand mixer; https://amzn.to/3P4x5gG
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