In a small saucepan, melt the butter over medium heat. Add the Selati Brown Sugar and 4 tablespoons of water and stir until it dissolves and the mixture begins to bubble. Continue to cook for 1-2 minutes, stirring constantly, until the caramel is a rich, deep amber colour. Be careful not to burn it. Remove from heat and carefully whisk in the heavy cream and vanilla extract. The mixture will bubble up vigorously. Stir until smooth, then add the pinch of salt. Set aside to cool slightly.

Preheat the oven to 220°C and prepare two 12-hole muffin tins by adding non-stick cooking spray and set aside.

In a large bowl, whisk the pumpkin puree, Selati Brown Sugar, eggs, vegetable oil, and buttermilk. *Chef’s Tip: Roast and puree your own pumpkin for the best flavour!

Add the flour, baking powder, and mixed spice into the large bowl and gently fold into the wet mixture to form the muffin batter.

Add 1 tablespoon of the warm homemade caramel sauce and chopped pecan nuts to each hole in the prepared muffin tray.

Carefully spoon the muffin batter over the caramel until ¾ full. Smooth the batter with a teaspoon.

Bake for 5 minutes, reduce the temperature to 180°C and bake for a further 10-15 minutes.

Once baked, allow the muffins to cool in the tray for 5-10 minutes.

Gently run a small knife along the edge of the muffins and carefully invert them.

Serve warm with tea and ENJOY!