Pumpkin Praline Muffins Recipes
PUMPKIN PRALINE MUFFINS
I made these muffins for my families Sunday big breakfast. My family really enjoyed these muffins. I loved the topping it really set them off. When I made these muffins I evenly divded the pumpkin batter and I put them in 12 large muffin tins. I think the praline topping needs to be doubled to top the muffins with 2 teaspoons praline topping. I got this recipe from a cookbook years ago.
Provided by internetnut
Categories Breads
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400.
- Grease muffin tins.
- Mix together brown sugar, sour cream, and pecans set aside.
- Mix together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground cloves.
- Mix into the dry ingredients egg, buttermilk, canned pumpkin, brown sugar, and butter until mixed through.
- Spoon batter into greased muffin tins.
- Sprinkle 1 teaspoon of the topping onto each filled muffin tin.
- Bake for 20 minutes.
Nutrition Facts : Calories 665.4, Fat 25, SaturatedFat 11.5, Cholesterol 96.7, Sodium 645.7, Carbohydrate 102, Fiber 4.3, Sugar 49.7, Protein 11.2
PUMPKIN PRALINE MUFFINS
Make and share this Pumpkin Praline Muffins recipe from Food.com.
Provided by grandma2969
Categories Breads
Time 25m
Yield 12 medium muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400*.
- Line 12 muffins cups with paper liners, or lightly butter 12 muffin cups or spray with non stick spray.set aside.
- TOPPING:.
- Cream the butter, flour and brown sugar together in a small bowl, till smooth --
- Blend in the pecans, set aside.
- BATTER:.
- Combine the flour, baking powder, soda, cinnamon, ginger, salt and cloves in a large bowl; stir until well blended. Add the brown sugar and stir to blend.
- In a seperate bowl, whisk together the pumpkin, molasses, egg and vanilla until smooth. Add to the dry ingredients all at once and fold just until evenly moistened. Do not overmix.
- Divide the batter evenly among the muffin cups. Press 1 tbls of the reserved praline topping onto the tops of each muffins.
- Bake until the edges begin to pull away from the sides and a toothpick inserted in the centers comes out clean.20-22 minutes.
- Cool on a wire rack before removing from the pan.
Nutrition Facts : Calories 286.2, Fat 10.1, SaturatedFat 2.6, Cholesterol 23.1, Sodium 303.8, Carbohydrate 46.4, Fiber 1.7, Sugar 23.2, Protein 4
PUMPKIN MUFFINS
Why buy these fall favorites at your local coffeeshop? This recipe comes together easily-no electric mixer required-and you'll end up with a full two dozen freshly baked warm-from-the-oven pumpkin muffins, ready to serve right away or freeze ahead for on-the-go breakfasts all week long.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
- Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg
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