Pumpkin Caramels and Chocolate Pumpkin Cupcakes (CLOSED}

filed under: Candy on October 3, 2011
Pumpkin Caramels and Chocolate Pumpkin Cupcakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Having never have made caramels before, the process seemed daunting.

Course: Dessert
Cuisine: American
Keyword: Pumpkin Caramels and Chocolate Pumpkin Cupcakes
Servings: 24 cupcakes
Author: Amanda Rettke
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup buttermilk
  • 1 cup canned pumpkin
  • 1 tablespoon vanilla
  • 3/4 cups softened butter
  • 4 Eggs
  • 1 1/2 cups flour
  • 2/3 cups cocoa
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoons salt
  1. Heat oven to 350
  2. In a small bowl combine buttermilk and pumpkin. Just mix together until incorporated.
  3. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
  4. In a mixer, beat the butter, sugars, and vanilla together until light and fluffy. Add in eggs, one at a time, until fully incorporated.

  5. Alternating, add the flour mixture and buttermilk mixture to the sugar mixture. Beginning and ending with the flour mixture.

  6. Mix for 1 minute on low until fully combined. Using an ice cream scoop or 1/4 cup measuring cup, place batter in prepared cupcake pan.

  7. Bake for 16-20 minutes. Cupcakes are done when an inserted toothpick comes out clean.

Pumpkin Caramels.


I made those.

Having never have made caramels before, the process seemed daunting.

But I got this new book, Sweet Confections by Nina Wanat and knew I wanted to try.  Her directions are easy to follow and the photography was done by the amazing Todd and Diane of White on Rice.

The pictures are enough to make you drop everything and run to the store for supplies.


But since I didn’t want to put Nina’s beautifully perfect recipe here (that’s what the book is for), but still wanted you to be able to sample some if this wonderful pumpkin and chocolate deliciousness, I made cupcakes.

Pumpkin Chocolate cupcakes.

With cinnamon buttercream.

And a caramel on top.

These tasted amazing.  Ah-mazing.


I remembered I had some of these fun *free-standing muffin molds and I literally danced over to my supply closet to retrieve them.  (I also used *these fun little cupcake liners.)

Um, I like baking.  And cupcake liners.  And dancing in my kitchen.  And eating pumpkin caramels.



Now for the fun part… I would like to give YOU a copy of Sweet Confections!

Simply leave a comment.

Good luck!

CONTEST CLOSED!  The winning comment was #115, Roberta.  I will be sending you an email Roberta!

Thanks all who participated!

Open to USA and Canada residents only.  Sorry all you fabulous international bakers!  No comments accepted from Facebook.  

*Amazon Affiliate link.

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  • Sylvie @ Gourmande in the Kitchen says:

    Gorgeous! I love those liners and the generous swirl of frosting!

  • 3Lads&aLass says:

    Obviously, I’m a huge proponent of copyright laws, but I find it frustrating when a cooking blog showcases a recipe and then can’t list it. Sadly disappointed. Maybe the miniscule chance that I’ll win the book will make up for it.

  • Brenda @ a farmgirl's dabbles says:

    That looks awesome, Amanda! We are huge caramel fans around here. I know, for me, it stems from some awesome caramels that my great grandma was famous for. YUM!!!

  • Francesca says:

    These look so beautiful xx

  • Luvenia Lung says:

    Love toget new recipes

  • Michelle Rao says:

    Where can I find the recipe for the Choc Pumpkin Carmel Candy? Thank You!

  • Lori Urbanczyk says:

    Yeah another way to disguise pumpkin and no one is the wiser. Thanks

  • Meagan Silvernale says:

    HOW MANY cupcakes does this recipe yield? Not sure if I need to double it to get 24 of them…

  • Mary says:

    Two of my favorite ingredients, it has to be great