Praline Pumpkin Muffins are soft, spiced pumpkin muffins with a sweet, nutty topping baked right in. Each bite has a warm pumpkin spice flavor and a buttery praline crunch on top.
This is the kind of recipe that makes your kitchen smell like fall. The caramelized pecans bake into the tops, giving the muffins a bakery style look and taste without any extra work after baking.
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Why You'll Love Praline Pumpkin Muffins
Two textures in one: moist muffin inside with a sticky praline topping.
Full of fall flavor: pumpkin and warm spice in every bite.
Great for sharing: perfect for bake sales, brunch, or gifting.
Key Ingredients
- Pumpkin: adds moisture, color, and natural sweetness.
- Pecans: give a buttery crunch and nutty flavor.
- Light Brown sugar: sweetens and helps caramelize the praline topping.
- Pumpkin pie spice: brings that cozy fall aroma.
- Corn syrup: keeps the praline topping smooth and glossy.
Ingredient Substitutions
- Walnuts instead of pecans for a different nut flavor.
- Applesauce in place of oil for a lighter version.
- Dark brown sugar for a deeper molasses like flavor.
- Make your own spice combination using 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves in place of the pumpkin pie spice.
Variations
- Mini muffins: make bite sized treats.
- Glazed version: add a light maple glaze after baking.
- Chocolate Chip Pumpkin Muffins: fold in mini chocolate chips for extra sweetness.
Top Tips
- Grease the muffin tin well to prevent sticking on the sides.
- Place a baking sheet beneath the muffin pan. This will catch any run over you may have from the praline portion of the muffin.
- Cool hot muffins 5 minutes, then immediately flip the muffin tin over. Use a cooling rack to lay over top of the muffin pan, then flip it over. The muffins should come right out with the praline portion on top.
- Scrape any syrup and pecans that stayed in the muffin tin out and place it on top of the muffins.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. Can be stored in the freezer for up to 2 months.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Praline Pumpkin Muffins
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Ingredients
- 1 cup pecan halves and pieces
- ¼ cup melted butter
- ¼ cup brown sugar
- 1 tablespoons corn syrup
- 1¾ cups flour
- 1½ cups sugar
- ½ tablespoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 7.5 ounces pumpkin pumpkin (½ of a 15 ounce can)
- ½ cup oil
- 2 large eggs
Instructions
- Preheat the oven to 350 degrees F. Spray muffin pan with non-stick cooking spray.
- Stir together melted butter, brown sugar, and corn syrup. Spoon 1 teaspoon sugar/butter mixture into each cup of a lightly sprayed muffin pan. Top with 1 tablespoon pecans.
- Stir together the flour, sugar, pumpkin pie spice, baking soda, and salt.
- Whisk together the pumpkin, oil, and eggs.
- Add the wet ingredients to the dry ingredients and stir until just moistened.
- Using ¼ cup scoop measure, scoop batter into prepared muffin pans, filling ¾ full.
- Bake in middle rack for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
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