April 28, 2011

Pumpkin Praline Muffins

I don't know about you, but I find a muffin to be the perfect breakfast food. It's yummy. It's portable (essential when trying to get people out the door in the morning). It's easy to make. Here's a delicious pumpkin muffin from Family Fun magazine. The pumpkin and whole wheat flour make them a bit healthier than some muffins and if you want to cut down the fat, throw the pecans into the batter and forget about the topping. Not exactly praline if you go that route, but still good eatin', I'm sure.

Pumpkin Praline Muffins
Makes 1 dozen
Praline Topping
  •  3 Tablespoons butter, cut into pieces
  • 1/3 cup flour
  •  3 Tablespoons light brown sugar
  • 1/3 cup finely chopped pecans
Muffin Batter
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2/3 cup pumpkin puree
  • 1/3 cup molasses
  • 1/3 cup oil
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
1. Combine all the topping ingredients in a small bowl and use your fingers to rub them into a crumbly topping. Set it aside. Heat the oven to 400 ˚ and grease the bottoms only of 12 standard muffin cups.

2. In a large bowl, whisk together both flours, sugar, baking powder, baking soda, pumpkin pie spice and salt. In a medium bowl, whisk together the pumpkin, molasses, oil, eggs, milk and vanilla. Stir the pumpkin mixture into the dry mixture just until blended.

3. Divide the batter among the muffin cups and sprinkle on the praline topping. Bake the muffins for 15 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.



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