Tuesday, October 20, 2009

Pumpkin Praline Muffins

I've discovered the secret to a happy marriage! I'm going to write an article for Cosmo... it's not what you are thinking. Drumroll, please. The secret to a happy marriage is baking. As long as we have pies and cookies and muffins at the ready, my husband is a happy man. So, as the butter softens on the counter downstairs, I thought I'd share the latest confection I created in the name of marital bliss...

Pumpkin Praline Muffins

Praline Topping
3 T. butter, cut into pieces
1/3 c. flour
3 T. light brown sugar
1/3 c. finely chopped pecans

Muffin Batter

1 c. whole wheat flour
1 c. all purpose flour
1/3 c. sugar
2 t. baking powder
1 t. baking soda
1 t. pumpkin pie spice
1/4 t. salt
2/3 c. canned pumpkin
1/3 c. unsulfured molasses
1/3 c. canola oil
2 eggs
1/4 c. milk
1 t. vanilla extract

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 degrees and grease the bottoms of 12 muffin cups.

2. In a large bowl, whisk together both flours and the sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a medium bowl, mix together 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.

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