Easy Praline Pumpkin Muffins (One-Bowl, No Mixer Needed!)

These one-bowl, easy Praline Pumpkin Muffins are moist and bursting with delicious flavor. The crunchy pecan praline topping takes them over the top!

For the past few weeks, I've been getting lots of emails and comments about this Better than Starbucks Pumpkin Bread recipe. Everyone seems to love this easy, fall-inspired, pumpkin bread recipe. You'll be happy to know that we've also adapted this recipe to make muffins beautiful, high-domed muffins. I think you'll agree after the first bite of these Praline Pumpkin Muffins, that they're also a winner!

Although I love the copycat Starbucks pumpkin bread, there's something really nice about muffins. They make a lovely presentation on a pretty plate or cake stand, plus, you can freeze muffins and then just pull a few out when needed. And then there's portion control... muffins are great in that area too!

These Praline Pumpkin Muffins are so moist and tender, they just about melt in your mouth. Serve them with a cup of coffee or tea or a tall, cold glass of milk. Check out the inside, delish!

The crunchy,  delicious praline topping for these muffins is super easy; just combine chopped pecans with a splash of olive oil, a drizzle of honey and a pinch of salt. Stir and add a spoonful to the top of each muffin before baking. Voila! A wonderful fancy bakery touch in minutes!

And if you want to get really fancy (again in minutes) you can pizzazz up these muffins with a maple drizzle. It's just powdered sugar combined with a little maple syrup and milk. The maple drizzle is totally optional, but does add another layer of deliciousness.

Don't believe these muffins are super easy to make? Check out the video below and become a believer!

Café Tips for making these Praline Pumpkin Muffins

• Unlike many muffin recipes where you only fill the cups about half or three-quarters full, with this recipe, you fill the muffin cups almost to the top. The batter rises up to form beautifully domed muffins. If you like smaller muffins you could use an additional pan and make 15 muffins.
• The maple drizzle for these muffins is delicious, but optional. I often just sprinkle them with a little Demerara or turbinado sugar instead right as they come out of the oven. The sugar gives them a really nice additional crunch.
• Turbinado or Demerara sugar can be found in most larger grocery stores in the regular sugar section. Sometimes it's also called "raw sugar".
• These muffins freeze beautifully. Let them cool completely before placing them in an airtight storage container and freezing.
• These muffins call for pumpkin pie spice which is a combination of cinnamon, ginger, nutmeg, allspice and cloves. You can find it at most grocery stores with the other spices. It's infinitely cheaper though, to just make your own pumpkin pie spice.
• I'm totally sold on these Oxo GoodGrips nonstick muffin tins. They're super sturdy, hold up really well and they have a great, textured, nonstick finish. I find my muffins come out with beautiful golden edges when I use these muffin pans. They also clean up beautifully and look like new, even after many uses.
• This recipe uses a cup and a half of pumpkin puree. There will be a small amount left in the can. Wondering what to do with the leftover pumpkin? Make a batch of this delicious Pumpkin Maple Vinaigrette. It's perfect for a fall salad!

Thought for the day:

Satisfy us in the morning with Your unfailing love,
that we may sing for joy,and be glad all our days.
Psalm 90:14

What we're listening to for inspiration:

Satisfy Us in the Morning

If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.

4.92 from 12 votes

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Easy Praline Pumpkin Muffins

These one-bowl, easy Praline Pumpkin Muffins are moist and bursting with delicious flavor. The crunchy pecan praline topping takes them right over the top!

Author: Chris Scheuer

Course: Breakfast, Dessert, Breakfast/Brunch

Cuisine: American

Keyword: easy pumpkin muffins, pecan pumpkin muffins, pumpkin muffins

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Servings: 12

Calories: 332 kcal

Ingredients

For the praline pecan topping:

• ¾ cup chopped pecans
• 1 teaspoon extra virgin olive oil
• 1 ½ tablespoons maple syrup
• ⅛ teaspoon kosher salt

For the muffins:

• 3 eggs
• 1 ½ cup canned pumpkin puree
• ⅔ cup sunflower oil
• 1 cup sugar
• ¼ cup light brown sugar
• 2 teaspoons vanilla
• 1 ½ cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon salt

For the optional maple glaze:

• ¾ cup powdered sugar
• 1 tablespoon pure maple syrup
• 1-2 tablespoons milk

Instructions

For the praline pecan topping:

1. Combine all ingredients in a medium size bowl and stir well to coat the pecans.

2. Preheat oven to 350ºF (180ºC). Spray 12-cup muffin tin with nonstick cooking spray.
3. Place eggs in a medium-large bowl and whisk well.
4. Add pumpkin, whisk together until smooth then add oil, sugars and vanilla and mix well again.
5. Sprinkle flour, pumpkin pie spice, baking soda, baking powder and salt evenly over the top of the pumpkin mixture. Mix just until all flour has disappeared.

6. Divide batter evenly between the 12 muffins cups. You will fill them almost to the top. Scatter one tablespoon of the praline topping evenly over each batter-filled cup.

7. Bake for 18-22 minutes or until nicely domed and a toothpick inserted in comes out clean.

8. Cool for 15 minutes, then slide out of the pan and transfer to a cooling rack. When muffins are cool, drizzle with the maple glaze if desired.

For the optional maple glaze:

1. Combine powdered sugar, maple syrup and 1 tablespoon milk in a medium size bowl. Stir until smooth. If too thick add a little more milk. Drizzle over muffins.

Recipe Notes

See Café Tips above for more detailed instructions and tips.

Calories 332kcal

Fat 19g

Saturated fat 2g

Cholesterol 41mg

Sodium 232mg

Potassium 160mg

Carbohydrates 39g

Fiber 2g

Sugar 24g

Protein 4g

Vitamin A 4826%

Vitamin C 1%

Calcium 41%

Iron 2%

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