Save Soft, spiced pumpkin pancake balls filled with gooey caramel, infused with chai spices—a cozy treat perfect for breakfast or dessert.
I first made these pumpkin pancake muffin balls for a chilly autumn brunch, and they quickly became a favorite in our home. Their soft, fluffy texture with the surprise melt-in-your-mouth caramel inside makes them a hit with kids and adults alike.
Ingredients
- Pumpkin purée: 1 cup, provides moistness and subtle flavor.
- Large eggs: 2, help bind the batter.
- Whole milk: 3/4 cup, adds richness.
- Unsalted butter: 1/4 cup, melted, for tender crumb.
- Vanilla extract: 1 teaspoon, boosts aroma.
- All-purpose flour: 1 1/4 cups, for structure.
- Light brown sugar: 1/4 cup, packed, brings sweetness.
- Baking powder: 1 teaspoon, for lift.
- Baking soda: 1/2 teaspoon, aids leavening.
- Salt: 1/2 teaspoon, balances taste.
- Ground cinnamon: 1 1/2 teaspoons, main chai spice.
- Ground ginger: 1/2 teaspoon, adds warmth.
- Ground cardamom: 1/4 teaspoon, for floral note.
- Ground allspice: 1/4 teaspoon, extra spice.
- Ground cloves: 1/8 teaspoon, intensifies flavor.
- Ground black pepper: 1/8 teaspoon, slight heat.
- Soft caramel candies: 16 pieces, store-bought or homemade, act as gooey filling.
- Melted butter (optional): 2 tablespoons, for topping.
- Cinnamon sugar (optional): 1/4 cup granulated sugar mixed with 1 teaspoon cinnamon, for coating.
Instructions
- Prep Oven and Pan:
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or cake pop pan.
- Mix Wet Ingredients:
- In a large bowl, whisk together pumpkin purée, eggs, milk, melted butter, and vanilla extract until smooth.
- Combine Dry Ingredients:
- In a separate bowl, mix flour, brown sugar, baking powder, baking soda, salt, and all chai spices until well combined.
- Bring Batter Together:
- Add dry ingredients to wet mixture and stir until just combined. Avoid overmixing.
- Fill Muffin Cups:
- Spoon a tablespoon of batter into each cup, press a caramel candy into the center, then cover with another tablespoon of batter to seal.
- Bake:
- Bake for 18 to 20 minutes, until tops spring back and a toothpick (inserted away from caramel) comes out clean.
- Cool:
- Let balls cool in the pan for 5 minutes, then transfer to a wire rack.
- Topping:
- While warm, brush with melted butter and roll in cinnamon sugar if desired. Serve warm.
Save We love to enjoy these spicy muffin balls as a weekend breakfast treat, often passing around the tray as everyone searches for the gooey caramel-filled one. They're especially perfect served with milk or chai tea by the fireplace.
Serving Suggestions
Serve these warm pancake balls alongside coffee or chai tea for a comforting snack. They also make a fun addition to brunch spreads or dessert platters.
Allergen & Dietary Info
This recipe contains milk, eggs, wheat, and possibly soy or nuts (in caramel candies). For a dairy-free version, use coconut milk and vegan caramels.
Nutrition Facts
Each ball provides approximately 120 calories, 4.2 g total fat, 19 g carbohydrates, and 2 g protein.
Save Enjoy these spiced treats freshly baked for maximum gooey caramel satisfaction. The cinnamon sugar coating adds a finishing touch of sweetness.
Recipe FAQ
- → Can I make these dairy-free?
Yes, substitute coconut milk and vegan caramel candies for a dairy-free variation. The result remains soft and flavorful.
- → How do I prevent the caramel from leaking out?
Ensure the caramel candy is fully surrounded by batter and avoid overfilling the muffin cups. Seal the edges gently with your fingers.
- → What other spices can I use?
The chai blend is flexible—try adding more ginger or cardamom for a stronger flavor, or a pinch of nutmeg for extra warmth.
- → Can I add nuts to the batter?
Chopped pecans or walnuts mix in well, providing contrast and depth to the soft pumpkin balls.
- → Are these best served warm or cold?
These are most delicious served warm, especially with a butter and cinnamon sugar topping. Enjoy fresh out of the oven.
- → Do I need a mini muffin tin?
While a mini muffin tin or cake pop pan gives the best shape, similar results can be achieved with regular muffin tins—just adjust bake time.