Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter, cut into pieces

  2. 1/3 cup flour

  3. 3 tablespoons light brown sugar

  4. 1/3 cup finely chopped pecans

  5. 1 cup whole wheat flour

  6. 1 cup all-purpose flour

  7. 1/3 cup sugar

  8. 2 teaspoons baking powder

  9. 1 teaspoon baking soda

  10. 1 teaspoon pumpkin pie spice

  11. 1/4 teaspoon salt

  12. 2/3 cup canned pumpkin

  13. 1/3 cup unsulfured molasses

  14. 1/3 cup canola oil

  15. 2 eggs

  16. 1/4 cup milk

  17. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Combine all the topping ingredients in a small bowl and use your fingers to rub them into a crumbly topping. Set it aside. Heat the oven to 400° F and grease the bottoms only of 12 standard muffin cups.

  2. Next, make the batter: In a large bowl, whisk together both flours and the sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a medium bowl, whisk together the pumpkin, molasses, oil, eggs, milk, and vanilla extract. Stir the pumpkin mixture into the dry ingredients just until the batter is blended.

  3. Divide the batter among the muffin cups and sprinkle on the praline topping. Then bake the muffins for 15 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen.


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