Pumpkin-Praline Muffins Recipe

 

Ingredients

 

Makes 12 to 14 muffins

• 1/3 cup packed brown sugar

• 2 tablespoons dairy sour cream

• 2/3 cup chopped pecans

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

• 1 beaten egg

• 3/4 cup buttermilk or sour milk

• 3/4 cup canned pumpkin

• 2/3 cup packed brown sugar

• 1/3 cup butter, melted

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Method:

1. Grease twelve to fourteen 2 1/2-inch muffin cups or line with paper bake cups; set aside. In a small bowl stir together the 1/3 cup brown sugar and the sour cream; stir in chopped pecans. Set aside.

2. In medium bowl combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Make a well in the center of the flour mixture; set aside.

3. In another medium bowl combine egg, buttermilk, pumpkin, the 2/3 cup brown sugar, and the melted butter. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

4. Spoon the batter into prepared muffin cups, filling each almost full. Spoon about 2 teaspoons of the pecan mixture on top of each muffin.

5. Bake in a 375°C oven for 20 to 25 minutes or until done. Cool in muffin: cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.