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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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These are SO delicious and absolute heaven when slightly warm, cut in half and spread with cream cheese. The topping needs a bit of adjusting...too much flour I think. This recipe appeared in the September 2007 issue of Family Fun magazine. Ingredients:
praline topping |
3 tablespoons butter, cut into pieces |
1/3 cup flour |
3 tablespoons light brown sugar |
1/3 cup finely chopped pecans |
muffin batter |
1 cup whole wheat flour |
1 cup all purpose flour |
1/3 cup sugar |
2 tablespoons baking powder |
1 teaspoon baking soda |
1 teaspoon pumpkin pie spice |
1/4 teaspoon salt |
2/3 cup canned pumpkin |
1/3 cup unsulfured molasses |
1/3 cup canola oil |
2 eggs |
1/4 cup milk |
1 teaspoon vanilla extract |
Directions:
1. Combine all the topping ingredients in a small bowl and use your fingers to rub them into a crumbly topping. Set it aside.
2. Heat oven to 400 degrees and grease the bottoms only of 12 standard muffin cups.
3. In a large bowl, whisk together both flours and the sugar, baking powder, bakin soda, pumpkin pie spice, and salt.
4. In a medium bowl, whisk together the pumpkin, molasses, oil, eggs, milk and vanilla extract.
5. Stir the pumpkin mixture into the dry ingredients just until the batter is blended.
6. Divide the batter among the muffin cups and sprinkle on the praline topping.
7. Bake the muffins for 15 minutes or until a toothpick inserted into the center of one come out clean.
8. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.
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