If you let you mom make a muffin, she is going to want some pumpkin in them. If she puts pumpkin in them, she may want to add a praline topping. If she adds a praline topping, she may not share them with anyone! Pumpkin Praline Muffins can be shared, but I am not sure you should, because they are so good!
In case you didn’t notice, I am a big Laura Numeroff fan! I have been reading her books to kids for years. The cause and effect is so simplistic and relates so much to the time of the year and the tastes you crave. As fall approaches, pumpkin madness takes over! My obsession with pumpkin has no limit, not only because it’s packed with Vitamin A, Vitamin C, potassium, and fiber, among of few nutrients, but pumpkin is easy to incorporate into recipes. Canned pumpkin is the easiest choice because you don’t have to cut and cook a whole pumpkin. You can use 1 can for multiple recipes.
The praline topping is the cherry on top of these muffins. It adds crunch and that little extra it needs to make it officially fall! You can make these soy free too by making sure you have a dairy and soy free margarine to toss with the pecans and brown sugar.
- 2 cups gluten free baking flour (Bob's Red Mill)
- 2 teaspoon gluten free baking powder
- 2 tablespoons flaxseed meal
- 1 teaspoon ground cinnamon
- 1 /4 teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ⅔ cup brown sugar, plus 2 tablespoons
- 2 large eggs
- ¾ cup pumpkin puree
- ⅓ cup organic canola oil
- ¾ c non dairy milk
- 1 tablespoon apple cider vinegar
- ⅔ cup chopped pecans
- 2 tablespoons melted non dairy margarine.
- Preheat oven to 375 degrees F.
- Grease a 12 cup muffin tin or line with muffin baking cups. Set aside.
- In a small bowl, combine melted margarine, chopped pecans and 2 tablespoons of brown sugar. Set aside.
- In a medium bowl, whisk together gluten free flour, baking powder, flaxseed, cinnamon, nutmeg, cloves, and salt. Make a well in the center and set aside.
- In another medium bowl, combine brown sugar, eggs, oil, milk, pumpkin and apple cider vinegar.
- Add wet ingredients to dry ingredients. Stir until moistened and combined.
- Spoon batter into the 12 muffin cups, filling about ¾ full.
- Top with pecan, butter, and sugar mixture, pressing it lightly into the batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Remove from oven and cool for 5 minutes.
- Remove muffins from tin and cool on a wire rack.
- Serve warm or store in a tightly sealed container for 3-4 days.
What’s your favorite fall flavors? If you love pumpkin like I do, you may love my Instant Pot Pumpkin Pie Steel Cut Oatmeal.
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Author: Betsy Ramirez
Betsy is a registered dietitian/nutritionist, homeschool mom, & fairy tale junkie, who loves getting crafty. Being on my bike and lifting weights are my therapy. Thinking outside the box is my jam!