Pumpkin-Praline Muffins
Source of Recipe
Better Homes and Gardens New Baking Book
Recipe Introduction
These are wonderful! I got 14 muffins and used light sour cream in the topping; used half whole wheat pastry flour and 1/2 white flour; and added a pinch of ginger. No need to toast the pecans because they toast while the muffins bake. And don't even think about skipping the topping. That's what really makes them special. Oh, and I added a teaspoon of vanilla.
List of Ingredients
Topping:
1/3 cup brown sugar
2 tablespoons sour cream
2/3 cup chopped pecans
Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 egg, beaten
3/4 cup buttermilk or acidified milk
3/4 cup canned pumpkin
2/3 cup light or dark brown sugar
1/3 cup melted butterRecipe
Grease 12 to 14 2-1/2-inch muffin cups or line with paper baking cups; set aside. In a small mixing bowl, stir together the topping ingredients and set aside.
Heat oven to 375 degrees.
In a medium mixing bowl, combine flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Make a well in the center.
In another bowl, combine egg, buttermilk, pumpkin, 2/3 cup brown sugar and melted butter. Stir to combine evenly. Add to the dry mixture and stir just until dry ingredients are moistened. Batter will still be lumpy.
Spoon into prepared muffin cups. Spoon about 2 teaspoons of topping onto each muffin. Bake for 20 to 25 minutes or until done. Cool for 5 minutes, then remove muffins from muffin cups. Serve warm if possible.
Makes 12 to 14 muffins.
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