Upside down Pampoen Muffins

By Foodies of South Africa · 75 min

Ingredients

Instructions

1. In a small saucepan over medium heat, melt the butter. Add the brown sugar and 4 tablespoons of water, stirring until dissolved and bubbling. Cook 1-2 minutes, stirring constantly, until a deep amber colour. Do not burn it.
2. Off the heat, carefully whisk in the cream and vanilla; the mixture will bubble up. Stir until smooth, add the pinch of salt and set aside to cool slightly.
3. Preheat the oven to 220°C and grease two 12-hole muffin tins with non-stick spray.
4. In a large bowl, whisk the pumpkin puree, brown sugar, eggs, vegetable oil and buttermilk.
5. Fold in the flour, baking powder and mixed spice to form a batter.
6. Put 1 tablespoon of the warm caramel and the chopped pecans (if using) into each muffin hole.
7. Spoon batter over the caramel until each hole is ¾ full, then smooth with a teaspoon.
8. Bake 5 minutes, then lower the oven to 180°C and bake a further 10-15 minutes.
9. Cool in the tin for 5-10 minutes, then run a small knife around the edges and turn the muffins out upside down.

Summarized from Foodies of South Africa's video. Watch it for the details.

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