Praline Pumpkin Muffins Recipes

Steps:

• Praline: Combine ingredients, mixing well then set aside.
• Combine dry ingredients, mixing well then set aside.
• Combine pumpkin, buttermilk, oil, egg and marmalade, mixing well.
• Combine pumpkin mixture with dry ingredients, mixing well.
• Spoon batter into greased muffin pans or into paper muffin cups, filling 3/4 full.
• Spoon praline mixture over batter.
• Bake at 400 degrees for 18 to 20 minutes, checking for doneness by inserting toothpick into middle and coming out clean.
• Cool in pan 2 to 3 minutes before removing.

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.

Steps:

• Mix all dry ingredients together in small bowl.
• Add melted butter to beaten eggs and then add dry ingredients. Refrigerate for 10 minutes.
• Use metal mini-muffin pans and spray with a non-stick cooking spray for baking or with flour. You MUST use metal pans and non stick spray or muffins will stick in pans.
• Use a tablespoon and spoon each muffun about 3/4 full into muffin pans. Use a second spoon to slide the mix cleanly off.
• Preheat oven to 350 degrees and bake for 20 minutes. Remove from oven and let rest 5 minutes. Gently tap pans upside down and muffins will fall out.

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.

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.