Saucy spiced pumpkin muffin pudding infused with fall flavors

Yankee Chef logoBy Jim Bailey

Spiced pumpkin muffin pudding is a   New England treat filled with the flavors of fall. And many might think it is a dessert of the past.

But with a few delicious additions and substitutions — along with the best tasting caramel sauce you will ever have — this classic is transformed into a superb recipe whose stature among desserts should be elevated.

pumpkinmuffinpuddingwithcidercaramelsauce1 cup milk
3 eggs

1/4 cup sugar
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 cups cubed muffins *
Cider Caramel Sauce:
4 cups apple cider
1/2 cup brown sugar
1/2 cup evaporated milk, fat free if desired
3 tablespoons butter or margarine
2 teaspoon vanilla

In a large bowl, whisk together milk, eggs, sugar, pumpkin and spices. Add the muffin cubes and gently toss to evenly coat. Transfer mixture to a loaf pan, pouring any liquid on top. Press down on the top to level. Set aside for 30 minutes.

Heat oven to 350-degrees F and bake bread pudding for 40-45 minutes, or until it has slightly puffed and is fairly firm when touched in the center. Remove to cool while making Cider Caramel Sauce.

Add cider to a large saucepan and bring to a boil over medium high heat. Continue boiling for about 10-12 minutes, or until reduced to 1 cup. Add brown sugar, milk and butter, stirring to combine.

Continue boiling, and stirring a few times, for about 6 to 8 minutes, or until the bubbles on top are still present when stirred and the sauce has become thicker. Remove from heat, stir in vanilla and transfer to a bowl. Allow to cool to desired temperature for serving. It will thicken more and as it cools.

Serve pudding with caramel sauce drizzled over the top.

* I use any variation of a cinnamon muffin, but play around with this. Use fruited muffins, corn or nut.

Because of the delay in my newest cookbook being released internationally, I would like to offer you a pre-production, signed copy for $20, delivered! The delay was caused by some image issues, which are being taken care of, but we need to wait another couple weeks. So in the meantime, here is my gift to you, but only for a short time, Email me at before the price goes up upon the release date.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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