Pumpkin Praline Muffins
Indulge in the perfect fusion of autumnal flavors with these heavenly Pumpkin Praline Muffins, an irresistible treat that combines the warmth of spiced pumpkin with the decadence of a buttery praline glaze. These moist and fluffy muffins are packed with aromatic cinnamon, nutmeg, and rich pumpkin puree, while chopped pecans add a delightful crunch. What truly sets them apart is the luscious praline topping made with brown sugar, cream, and toasted pecans, creating a glossy, caramelized finish that cascades down the sides. Whether you're serving these muffins at a fall brunch, as a festive dessert, or as a cozy snack with your morning coffee, their melt-in-your-mouth texture and sweet nutty glaze make every bite unforgettable. Baked in under 25 minutes, these muffins are a must-try for pumpkin lovers and the ultimate addition to your autumn baking repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 cup Pumpkin puree
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
- 0.5 cup Chopped pecans
- 0.25 cup Unsalted butter
- 0.5 cup Brown sugar, packed (for praline topping)
- 2 tablespoons Heavy cream
- 0.5 cup Chopped pecans (for praline topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with nonstick spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the milk and fold in the chopped pecans.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the praline topping, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and heavy cream. Bring to a gentle simmer and cook for 1-2 minutes, stirring constantly, until the mixture thickens slightly.
Remove the praline glaze from heat and stir in the chopped pecans.
Spoon the praline topping over the cooled muffins, allowing it to drizzle slightly down the sides.
Let the praline topping set for 5-10 minutes before serving. Enjoy your Pumpkin Praline Muffins!
Nutrition Facts
Calories |
4631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.8 g | 307% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 3616 mg | 157% | |
| Total Carbohydrate | 600.0 g | 218% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 384.8 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 530 mg | 41% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1774 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
