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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I made these muffins for my families Sunday big breakfast. My family really enjoyed these muffins. I loved the topping it really set them off. When I made these muffins I evenly divded the pumpkin batter and I put them in 12 large muffin tins. I think the praline topping needs to be doubled to top the muffins with 2 teaspoons praline topping. I got this recipe from a cookbook years ago. Ingredients:
3 tablespoons brown sugar |
1 tablespoon sour cream |
1/3 cup pecans, broken |
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1 egg, beaten |
3/4 cup buttermilk |
3/4 cup canned pumpkin |
2/3 cup brown sugar, packed |
1/3 cup butter |
Directions:
1. Heat oven to 400.
2. Grease muffin tins.
3. Mix together brown sugar, sour cream, and pecans set aside.
4. Mix together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground cloves.
5. Mix into the dry ingredients egg, buttermilk, canned pumpkin, brown sugar, and butter until mixed through.
6. Spoon batter into greased muffin tins.
7. Sprinkle 1 teaspoon of the topping onto each filled muffin tin.
8. Bake for 20 minutes.
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