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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:
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Easy Praline Pumpkin Muffins
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:
- Combine all ingredients in a medium size bowl and stir well to coat the pecans.
- Preheat oven to 350ºF (180ºC). Spray 12-cup muffin tin with nonstick cooking spray.
- Place eggs in a medium-large bowl and whisk well.
- Add pumpkin, whisk together until smooth then add oil, sugars and vanilla and mix well again.
- 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.
- 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.
- Bake for 18-22 minutes or until nicely domed and a toothpick inserted in comes out clean.
- 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:
- 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.
Notes
Nutrition
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Absolutely delicious. I found this recipe just as I was really ready to enjoy pumpkin spice season. I did find I needed to bake them longer than the suggested 18-22 minutes. But in the end they turned out great.
Wonderful! Thanks for the review, Meryll!
These were amazing! I made 46 mini muffins. The maple glaze was just the right added touch to make them even more special. Thanks for a great recipe!
Awesome! Thanks for sharing your review, Ann!
I must be having a senior moment. 0.67 oil in how much of a cup and 0.5 salt not sure mush that is. I enjoy so many of your recipes. Looking forward to this one too. Thank you for your help with this.
Hi Sandy, I'm not sure what you're asking. Are you looking at the metric measurement?
Oh my, just this minute I saw I had it on the metric measurements. I switched it and now I am ready to bake! You are so kind to reply. Thank you for all your recipes and labels and kindness. I love the pumpkin bread and know the muffins will be delicious!
Enjoy!
Sandy,
.67 = 2/3 cup
.5 is 1/2 t salt
I got a Conversion chart on AMAZON for not much cost !
Oops, forgot to leave the five stars in my previous message. Can it still be added?
Yes! Fixed it for you 🙂
So very heavenly! I made these yesterday, and they are so good, I'm thinking about making another batch. The recipe says the maple glaze is optional, but in my opinion, it can't be skipped. It made these muffins to die for, and I couldn't imagine these muffins without it. Thank you, Chris, for an incredibly amazing recipe.
Thank you for the review, Diane! So glad you enjoyed them!
So fabulous! I honestly don't think I'll ever make another pumpkin dessert they are THAT good. The first batch was devoured and the second batch I was smart and froze half.
Thank you for another outstanding treat!
Awesome! Thanks for your review, Amanda!
SO GOOD! I made these last night and used crumbled pralines in place of the brown sugar, and crumbled pralines on top right out the oven. They are light, moist, delicious. I brought them to work and everyone is demanding I make them again. Thanks!
Wonderful! Thanks for letting us know, Gloria!
I'm coming back to make a second batch of these and double the recipe because they are SO GOOD! They are a perfect fall treat. Thank you for all of your amazing recipes!
Awesome! Thank you, Sandra!
These muffins have a cake-like consistency and taste. They were very good, however, I prefer my muffins to be more chewy with an uneven crumb grain and holes. I also made the Better Than Starbucks Pumpkin Bread and really enjoyed it. Thanks!!
Thanks for sharing your review, Jennifer!
Your recipe is amazing and so simple!! Thank you so much! I made a second batch with a dollop of maple cream cheese glaze and it was also amazing! Looking forward to using your other recipes. Happy Holidays!
I'm so glad, Choua! Thanks for letting us know 🙂
Hi Chris, I recently discovered your web site and have been enjoying trying new recipes. These Pumpkin muffins were great. First of all, I have to say that my husband and I are avid gardeners. We harvested 150 butternut squash from one of our gardens. I have given away 100 or so to friends, family and others who have stopped by and picked them up free from the end our driveway. Needless to say, we will be eating a lot of squash this winter in various ways. I altered your pumpkin muffin recipe a bit. I substituted cooked butternut squash for the pumpkin. I divided the batter in half. In one half, I added dark chocolate chips and only cinnamon and in the other half of the batter, I added white chocolate chips with pumpkin spice and a little extra ground cloves. The aroma from the kitchen was heavenly! Blessings, Cindy
Wow, that's a ton of squash! Your adaptations sound delicious, Cindy! Thanks for sharing your review 🙂
So happy with your recipes. Made these this morning and they were yummy. Could you please send me the labels?
Thanks so much for all your inspiring recipes.
Awesome, Donna! These muffins do not have a label. Glad you enjoyed them!
These muffins are a winner. They are moist and delicious and just the right amount of pumpkin. Not too overwhelming pumpkin like some recipes.
They taste as beautiful as they look. As usual, another keeper recipe of yours. Thanks Chris for sharing.
Thanks so much, Trisha!
Where might the video be? These sound marvelous~
It's in the post, towards the bottom. Give the page a chance to load fully and you should see it.
These look wonderful, Chris! They are on my to-do list. I’m thinking I could add that praline pecan topping to the pumpkin bread, as well. Speaking of the pumpkin bread, could you please send me the labels for the pumpkin bread?
Thanks, Elaine! We will send the labels.
Hi Chris,
I tried both the pumpkin bread & the pumpkin muffins, my grandsons devoured them . They were delicious 😋
Awesome! Thanks for letting us know, Pam!
Hi Chris, what do you think about using olive oil in this recipe—I do not use sunflower or canola oils. They look terrific and I have tried other recipes of yours, but thought I would run this by you first. Thank you, Cheryl
Hi Cheryl, I think it will work fine, although it will have a stronger taste than sunflower or canola oil. You could also try grapeseed oil.
I like the ease of this recipe. BUT why does it need so much sugar? I plan to use only 1/2 c of white sugar.
Hi Shirley, you can always adjust a recipe to your preference. I did test the recipe with the given amount of ingredients though so I can’t ensure success if you alter the recipe. Hope you enjoy the muffins!
I’m not a pumpkin fan. Could I mash and substitute sweet potatoes for the pumpkin?
Thanks
That would be delicious and work well, Deb!
*****
I just made these—- let them cool for @ 10 minutes and then ate TWO.
These are delicious— my husband who does not like pumpkin even ate one and said he would “eat these”.
I followed your recipe and even used your pumpkin pie spice recipe.
Chris your recipes are always good and your Scripture and music recommendations are inspiring and welcomed.
Thank you.
lou
Thanks so much, Lou! I really appreciate your encouraging words and I'm so happy you enjoyed these muffins!
These muffins tasted wonderful warm out of the oven. We enjoyed them with some homemade applesauce. I will be making them again as I still have lots of pumpkins to use up. 😊
Thanks for letting us know, Sheila!
Oh Chris - these muffins are amazing. They are every bit as good as your pumpkin loaves. I followed your recipe fully and my muffins rose beautifully and were so moist and tasty. My family loved them as well. Getting ready to make another batch right now. Thanks for a lovely recipe.
I made them. They are delicious. BUT. Why don't my muffins make a nice dome like yours?? They spread out a bit, and the praline pecan topping spread, as well. Should I try a little higher baking temp? It also took 5 minutes longer (27 minutes) to cook. Love your blog. I have made many of your posted recipes, and they are always delicious, even if they don't look as pretty as yours!
Hi June, there are a number of reasons that muffins don't dome although this one has done well for me. I'm sorry you had less than stellar results. I wonder if your oven could be off a bit. You do need some good heat to boost the rising so you could at least start out with a higher temp and then bring it down after a few minutes. You probably know this but switch out your leavening agents every 5-6 months. They can get old and not have as much boost.
I am going to make these tomorrow to take a ladies bridge day. Do you think they could work in mini muffin tin with small paper cups for easy eating? Recommended temp and time change?
Thanks,
Mary
Hi Mary, yes I think this recipe would work fine for mini muffins. I can't say exactly how long the baking time will be but it will take less time. I would just check them after about 10 minutes and then every few minutes after that. When they feel slightly firm to a light touch and a toothpick comes out clean, they are done. Enjoy!
Fabulous recipe. They are a hit with my kids. I have doubled the recipe and it works perfectly for 24 muffins. I was thinking about trying it in a 9 x 13 pan. What do you think? The kids seem to like this better than any fall cake I have made. Again, thanks for the
super recipe.
ns
Thanks so much, Nedra! I've actually thought of making a cake from this recipe myself. Haven't tried it yet but I think it would work just fine.
Oh my! Just made these muffins and although not quite completely cool yet, I couldn’t resist diving into one. At the risk of repeating myself, OH MY! Sooooooooo delicious! Moist, fluffy, dome shaped. Actually surprised I got a whole dozen out of the batch since I couldn’t stop licking the spoon while putting the batter into the muffin cups! Used crushed up oatmeal cookies which I made and didn’t like (not your recipe) for the topping since I’m not one to throw anything out. Worked a treat. Made your pumpkin maple vinaigrette with the leftover pumpkin as you suggested and again, oh my! Soooo good. Thanks for yet another great recipe, Chris!
I LOVE your wonderful enthusiasm, Rose! Thanks so much for sharing your results!
Absolutely beautiful and the idea to top pumpkin muffins with praline is brilliant 🙂 Such a great way to dress up muffins 🙂 Putting these ones on my baking list.
I need to run right out and get a few cans of pumpkin! I'm ready and these gorgeous muffins need to be first on the list 🙂
I already had pumpkin on my shopping list! What a delicious way to start the "pumpkin" season!! Love your toppings!
The name of the European shop is Europa in Black Mountain, NC: http://www.europafinegifts.com
Thank you for sharing that information. It's a wonderful little shop in the Asheville area of North Carolina.
These are so beautiful and I love pumpkin muffins! Happy day!
I just tried these muffins & love the light taste & texture though I mistakenly set the oven temp at 325F! However, I didn’t get a dome shaped muffin like this picture. How do you get that effect as I don’t usually get domed muffins when I make them?
Also what is the proportion for making the maple flavoured drizzle?
Thank you for this lovely recipe!!
Hi Myrna, I added the maple drizzle instructions. Sorry that was omitted!
Regarding the dome, it might have been the oven temperature as the higher heat is important. Lots of muffin recipes don't result in dome-shaped muffins. That's why I really love this recipe.
I too would like to know where I can find the blue porcelain muffin tin that you have pictured with your muffins. It is absolutely beautiful! I can’t wait to make this recipe. Thank you 🥰
Hi Joanne, I purchased my pan at a little European specialty shop near my home. It's Polish pottery. Amazon does carry a nice selection of Polish pottery muffin pans: https://amzn.to/301xaqK
WOW! These look delicious! They are so tall.
Thanks so much, Charlotte!
Where did you find the blue porcelain (pottery) muffin pan? I like the way batters bake in pottery/porcelain and the muffins look particularly good in your pan. I'd like to buy some. Also, I have some white "ramekins" that have taller sides and hold about 3/4 of a cup. I only have 6 but I think those might also work for this recipe. I want to make these for a Bible Study I attend in early morning but I need at least 14 -16 muffins. Does the recipe double well?
Hi Susan, The muffin pan is Polish pottery. I purchased mine at a little shop near my home but Amazon carries a nice selection of the Polish pottery muffin pans. https://amzn.to/301xaqK
I haven't tried doubling the recipe but I would think that it should work fine.
Thanks for the very quick reply. I intend to make these this coming week.