These one-bowl, easy Praline Pumpkin Muffins are moist and bursting with delicious flavor. The crunchy pecan praline topping takes them over the top!
It seems that everyone is getting into that “autumn” frame of mind. I can tell because, 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 so I decided to try to adapt the recipe for muffins. When I peeked into the oven and saw the beautifully-domed muffins, I was pretty sure we had a winner. The first bite of these Praline Pumpkin Muffins sealed the deal!
Although I love the copycat Starbucks pumpkin bread, there’s something really nice about muffins. They make a nice presentation on a pretty plate or cake stand plus you can freeze muffins and then just pull a few, 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.
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!
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
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!
- ¾ cup chopped pecans
- 1 teaspoon extra virgin olive oil
- 1 ½ tablespoons maple syrup
- ⅛ teaspoon kosher salt
- 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
- 3/4 cup powdered sugar
- 1 tablespoon pure maple syrup
- 1-2 tablespoons milk
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.
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.
See Café Tips above for more detailed instructions and tips.
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