Save A delightful fusion of pumpkin pie, caramel, and muffin in a bar form—perfectly spiced and irresistibly moist, with a sweet caramel swirl.
The first time I made these pumpkin caramel muffin pie bars, my kitchen filled with the comforting aroma of spices and caramel. They quickly became a favorite autumn treat everyone requests for family gatherings.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground ginger: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Ground cloves: 1/8 tsp
- Canned pumpkin purée: 1 cup (225 g)
- Light brown sugar, packed: 2/3 cup (140 g)
- Granulated sugar: 1/3 cup (65 g)
- Vegetable oil: 1/2 cup (120 ml)
- Eggs: 2 large, room temperature
- Vanilla extract: 1 tsp
- Thick caramel sauce: 1/3 cup (100 g), plus extra for drizzling
- Chopped pecans or walnuts: 1/2 cup (60 g), optional
- Flaky sea salt: for sprinkling
Instructions
- Prep the Pan:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) pan with parchment paper, leaving overhang for easy removal.
- Combine Dry Ingredients:
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
- Mix Wet Ingredients:
- In a large bowl, whisk pumpkin purée, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
- Combine Mixtures:
- Stir dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Layer Batter:
- Spread 2/3 of the batter evenly in the prepared pan.
- Swirl Caramel:
- Drizzle caramel sauce on batter, swirl gently with a knife or skewer.
- Top Batter:
- Dollop remaining batter on top and gently spread to partially cover caramel swirls.
- Add Topping:
- Sprinkle with chopped pecans or walnuts if using.
- Bake:
- Bake 32–36 minutes until a toothpick comes out with a few moist crumbs.
- Finish and Serve:
- Cool completely, drizzle with extra caramel and flaky sea salt if desired. Cut into bars.
Save Sharing these pumpkin caramel muffin pie bars with my family brought smiles all around, especially when paired with a scoop of vanilla ice cream.
Required Tools
Mixing bowls, whisk, rubber spatula or wooden spoon, 8x8-inch pan, parchment paper, knife or skewer
Allergen Information
Contains eggs, wheat (gluten), tree nuts if topping is used. May contain dairy in caramel sauce. Always check labels.
Nutritional Information
Each bar provides about 230 calories, 9 g fat, 35 g carbohydrates, and 3 g protein.
Save Enjoy these bars as a cozy dessert all season. Their moist crumb and caramel topping make every bite a treat!
Cooking Questions
- → How do I achieve a moist texture?
Use canned pumpkin purée and avoid overmixing the batter, which keeps the bars tender and prevents dryness.
- → Can I make these nut-free?
Absolutely. Omit the pecans or walnuts for a nut-free version—flaky sea salt adds crunch without nuts.
- → What is the best caramel to use?
Choose a thick caramel sauce for swirling so it stays distinct throughout baking and adds rich flavor.
- → Can I substitute the oil?
Melted coconut oil or butter may be used instead of vegetable oil for a variation in taste and texture.
- → How should I store the bars?
Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days to keep them fresh.
- → What pairs well when serving?
Serve slightly warm with vanilla ice cream or an extra drizzle of caramel for an indulgent dessert.