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 on a chilly autumn morning when my family was craving something special. We loved how the kitchen smelled like chai and caramel while they baked, and the gooey center was a hit with everyone.
Ingredients
- Pumpkin purée: 1 cup, provides moistness and flavor
- Eggs: 2 large, for binding
- Whole milk: 3/4 cup, adds richness
- Unsalted butter (melted): 1/4 cup, for softness
- Vanilla extract: 1 teaspoon, for aroma
- All-purpose flour: 1 1/4 cups, main dry ingredient
- Light brown sugar (packed): 1/4 cup, sweetness and moisture
- Baking powder: 1 teaspoon, helps rise
- Baking soda: 1/2 teaspoon, leavening
- Salt: 1/2 teaspoon, balances flavors
- Ground cinnamon: 1 1/2 teaspoons, chai spice
- Ground ginger: 1/2 teaspoon, chai spice
- Ground cardamom: 1/4 teaspoon, chai spice
- Ground allspice: 1/4 teaspoon, chai spice
- Ground cloves: 1/8 teaspoon, chai spice
- Ground black pepper: 1/8 teaspoon, chai spice
- Soft caramel candies: 16 pieces, store-bought or homemade for filling
- Melted butter: 2 tablespoons, optional for topping
- Granulated sugar mixed with cinnamon: 1/4 cup sugar plus 1 teaspoon cinnamon, optional topping
Instructions
- Prep the 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 evenly distributed.
- Make the batter:
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Fill muffin tin:
- Spoon a tablespoon of batter into each muffin 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 when pressed and a toothpick inserted away from the caramel comes out clean.
- Cool:
- Let cool in the pan for 5 minutes, then remove and place on a wire rack.
- Add topping:
- While still warm, brush each ball with melted butter and roll in cinnamon sugar if desired. Serve warm.
Save Whenever we make these together, my kids love pressing the caramel candies into the batter and watching them melt into gooey goodness as the balls bake.
Allergen Information
This recipe contains milk, eggs, and wheat. Some caramel candies may contain nuts or soy, so always verify the ingredient list if you have allergies in your family.
Required Tools
For best results, use a mini muffin tin or cake pop pan, mixing bowls, whisk, measuring cups and spoons, and a pastry brush if adding the buttery topping.
Nutritional Information
Each ball contains about 120 calories, 4.2g total fat, 19g carbohydrates, and 2g protein—perfect for snacking, breakfast, or dessert without being too heavy.
Save Enjoy these warm delicious pumpkin pancake balls with gooey caramel centers for a perfect autumn treat. They freeze well, so you can make a batch and save some for later.
Kitchen Q&A
- → Can I make these balls dairy-free?
Yes, substitute coconut milk and vegan caramel candies for a dairy-free alternative while maintaining softness.
- → How do I achieve a gooey center?
Press a caramel candy into the center of each ball before baking. This ensures a molten, gooey middle.
- → What is the best way to store leftovers?
Keep muffin balls in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
- → Can I add nuts to the batter?
Absolutely. Stir in chopped pecans or walnuts for added texture and flavor before baking.
- → Is there a recommended serving suggestion?
Serve warm and pair with chai tea or freshly brewed coffee for a cozy breakfast or sweet ending.