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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:
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.
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
- ¾ cup powdered sugar
- 1 tablespoon pure maple syrup
- 1-2 tablespoons milk
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Combine all ingredients in a medium size bowl and stir well to coat the pecans.
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Preheat oven to 350ºF (180ºC). Spray 12-cup muffin tin with nonstick cooking spray.
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Place eggs in a medium-large bowl and whisk well.
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Add pumpkin, whisk together until smooth then add oil, sugars and vanilla and mix well again.
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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.
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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.
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Bake for 18-22 minutes or until nicely domed and a toothpick inserted in comes out clean.
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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.
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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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Jennifer Taylor says
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!!
Chris Scheuer says
Thanks for sharing your review, Jennifer!
Choua Xiong says
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!
Chris Scheuer says
I'm so glad, Choua! Thanks for letting us know 🙂
Cindy Anderson says
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
Chris Scheuer says
Wow, that's a ton of squash! Your adaptations sound delicious, Cindy! Thanks for sharing your review 🙂
Donna L Dwulet says
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.
Chris Scheuer says
Awesome, Donna! These muffins do not have a label. Glad you enjoyed them!
Trisha Smith says
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.
Chris Scheuer says
Thanks so much, Trisha!
Ellen E. Wright says
Where might the video be? These sound marvelous~
Chris Scheuer says
It's in the post, towards the bottom. Give the page a chance to load fully and you should see it.
Elaine Harbison says
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?
Chris Scheuer says
Thanks, Elaine! We will send the labels.
Pam Purdy says
Hi Chris,
I tried both the pumpkin bread & the pumpkin muffins, my grandsons devoured them . They were delicious 😋
Chris Scheuer says
Awesome! Thanks for letting us know, Pam!
Cheryl M. says
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
Chris Scheuer says
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.
Shirley says
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.
Chris Scheuer says
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!
Deb Norling says
I’m not a pumpkin fan. Could I mash and substitute sweet potatoes for the pumpkin?
Thanks
Chris Scheuer says
That would be delicious and work well, Deb!
Lou says
*****
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
Chris Scheuer says
Thanks so much, Lou! I really appreciate your encouraging words and I'm so happy you enjoyed these muffins!
Sheila says
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. 😊
Chris Scheuer says
Thanks for letting us know, Sheila!
D Levy says
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.
June C Meredith says
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!
Chris Scheuer says
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.
mary visconti says
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
Chris Scheuer says
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!
Nedra Cummings says
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
Chris Scheuer says
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.
Rose says
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!
Chris Scheuer says
I LOVE your wonderful enthusiasm, Rose! Thanks so much for sharing your results!
Jennifer @ Seasons and Suppers says
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.
Tricia | Saving Room for Dessert says
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 🙂
Liz says
I already had pumpkin on my shopping list! What a delicious way to start the "pumpkin" season!! Love your toppings!
Anonymous says
The name of the European shop is Europa in Black Mountain, NC: http://www.europafinegifts.com
Chris Scheuer says
Thank you for sharing that information. It's a wonderful little shop in the Asheville area of North Carolina.
Katarina says
These are so beautiful and I love pumpkin muffins! Happy day!
Myrna says
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!!
Chris Scheuer says
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.
Joanne says
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 🥰
Chris Scheuer says
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
Charlotte Moore says
WOW! These look delicious! They are so tall.
Chris Scheuer says
Thanks so much, Charlotte!
Susan Harrison says
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?
Chris Scheuer says
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.
Susan says
Thanks for the very quick reply. I intend to make these this coming week.