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!
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:
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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.
For the optional maple glaze:
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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.
Recipe Notes
See Café Tips above for more detailed instructions and tips.