Pecan pralines and pumpkin desserts happen to be two of my favorite fall treats, so any recipe that combines the two categories is my idea of fall recipe heaven! Today’s recipe for Pumpkin Praline Muffins is one that is impressive enough for entertaining, yet easy enough to whip up any day of the week. The combination of moist, spicy pumpkin crumb and the sweet crunch of the praline topping are sure to make these a hit with everyone in your family!
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Pumpkin Praline Muffins
Ingredients
For the praline topping
- 1/3 cup brown sugar
- 2 tablespoons sour cream
- 1/4 teaspoon salt
- 2/3 cup chopped pecans
For the batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 beaten egg
- 3/4 cup buttermilk
- 3/4 cup canned pumpkin
- 2/3 cup packed brown sugar
- 1/3 cup butter melted
Instructions
- Grease 12 muffins cups, or line 12 muffin cups with paper liners, and spray each liner lightly with non-stick spray. Preheat oven to 375.
- For the praline topping, in a small bowl, mix together 1/3 cup brown sugar, sour cream and 1/4 teaspoon salt. Stir in pecans, tossing to coat. Set praline mixture aside.
- In a large mixing bowl, whisk together the flour and next 5 ingredients. In a medium bowl, whisk the egg, buttermilk, pumpkin, 2/3 cup brown sugar and butter together, combining well. Add egg mixture all at once to flour mixture, and stir just until the dry ingredients are moistened.
- Divide the batter evenly among the muffin cups, filling each well almost full. Use a spoon to sprinkle an equal amount of the praline topping on each muffin, pressing down slightly to embed the mixture into the top of each muffin.
- Bake for 20 minutes, or until a wooden pick inserted in the muffin portion comes out clean. Cool in pan 5 minutes before removing to a wire rack to cool an additional 10 minutes. Best served warm.
Notes
Honestly, I think I could eat the praline topping even on its own–it is THAT good!
The buttermilk and pumpkin in this recipe combine for a tender, airy crumb. I can see dried cranberries as a delicious addition to the batter, too!
Pumpkin Praline Muffins
1/3 cup brown sugar
2 tablespoons sour cream
1/4 teaspoon salt
2/3 cup chopped pecans
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 beaten egg
3/4 cup buttermilk
3/4 cup canned pumpkin
2/3 cup packed brown sugar
1/3 cup butter, melted
Grease 12 muffins cups, or line 12 muffin cups with paper liners, and spray each liner lightly with non-stick spray. Preheat oven to 375.
For the praline topping, in a small bowl, mix together 1/3 cup brown sugar, sour cream and 1/4 teaspoon salt. Stir in pecans, tossing to coat. Set praline mixture aside.
In a large mixing bowl, whisk together the flour and next 5 ingredients. In a medium bowl, whisk the egg, buttermilk, pumpkin, 2/3 cup brown sugar and butter together, combining well. Add egg mixture all at once to flour mixture, and stir just until the dry ingredients are moistened.
Divide the batter evenly among the muffin cups, filling each well almost full. Use a spoon to sprinkle an equal amount of the praline topping on each muffin, pressing down slightly to embed the mixture into the top of each muffin.
Bake for 20 minutes, or until a wooden pick inserted in the muffin portion comes out clean. Cool in pan 5 minutes before removing to a wire rack to cool an additional 10 minutes. Best served warm.
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.
hi there,
I live in Ecuador. .South America. ..buttermilk is nonexistent here. Any ideas what I could use as a substitute? ?
these sound too delicious not to try:-)
Great question, Marisol! When I don’t have buttermilk on hand, I make sour milk. To do so, I add 2 teaspoons of vinegar or lemon juice for each cup of milk, and allow to sit 5 minutes before using.
These look delicious, I absolutely love anything with pecans! Great treat for the fall months, thanks for sharing!
You are very welcome, Brittany!