I would definitely add the ounce of Amarillo at whirlpool. If you dont want to extract excess bitterness from a long hot stand at the end, just flip your chiller on for a little and get it down to 150 or so (I believe below 170 and AA extraction becomes negligible, and around 150 you won't boil off myrcene). Coupled with a nice dry hop amount, I think it will come out nice. I would personally do 4 oz minimum of late hopping for an ipa (heck I use that much in a pale ale) but I love hops and I center my IPA's/pales around them. You may prefer a more malt backbone beer.
But either way I would reduce the caramuninch to about 5% of the recipe if you want it in there. Cara brand malt is essentially weyermann's line of crystal malt. Yes they taste slightly different because I believe they use a slightly different process. Of course, If you use too much you can still get a beer that is overly sweet.
With a base of MO, some Munich malt and 5% caramuninch I think the beer will definitely be more towards the hoppy amber side for you, just what you said you like!