Pumpkin Praline Muffins Recipes

PUMPKIN PRALINE MUFFINS

Steps:

• Heat oven to 400.
• Grease muffin tins.
• Mix together brown sugar, sour cream, and pecans set aside.
• Mix together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground cloves.
• Mix into the dry ingredients egg, buttermilk, canned pumpkin, brown sugar, and butter until mixed through.
• Spoon batter into greased muffin tins.
• Sprinkle 1 teaspoon of the topping onto each filled muffin tin.
• Bake for 20 minutes.

DECADENT PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
• In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
• Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

PUMPKIN PRALINE MUFFINS

Steps:

• Preheat oven to 400*.
• Line 12 muffins cups with paper liners, or lightly butter 12 muffin cups or spray with non stick spray.set aside.
• TOPPING:.
• Cream the butter, flour and brown sugar together in a small bowl, till smooth --
• Blend in the pecans, set aside.
• BATTER:.
• Combine the flour, baking powder, soda, cinnamon, ginger, salt and cloves in a large bowl; stir until well blended. Add the brown sugar and stir to blend.
• In a seperate bowl, whisk together the pumpkin, molasses, egg and vanilla until smooth. Add to the dry ingredients all at once and fold just until evenly moistened. Do not overmix.
• Divide the batter evenly among the muffin cups. Press 1 tbls of the reserved praline topping onto the tops of each muffins.
• Bake until the edges begin to pull away from the sides and a toothpick inserted in the centers comes out clean.20-22 minutes.
• Cool on a wire rack before removing from the pan.

CREAM CHEESE FILLED PUMPKIN MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl.
• Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add 1/2 cup plus 2 tablespoons vegetable oil and pumpkin; continue beating until integrated. Pour the flour mixture into the egg mixture and beat until just incorporated.
• Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the sunflower seeds over each muffin.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely. Be extra careful; the cream cheese stays hot for a while!

CHEESECAKE PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full. , For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter. , For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.