Pecan Praline Muffins

I tend to think of muffins as healthy but the truth is they often hide lots of fat and calories inside their pretty little wrappers.  I found this recipe for pumpkin muffins Family Fun magazine and I was intrigued by the ingredient list.  A muffin with whole wheat flour and the use of molasses to replace some of the sugar - I'm sold.  I admit that I was somewhat skeptical at first but these muffins were absolutely beautiful - and delicious.

Pumpkin Praline Muffins
Topping
3 Tablespoons cold butter

1/3 cup flour
3 Tablespoons brown sugar
1/3 cup chopped pecans

Batter
1 cup flour
1 cup whole wheat flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2/3 cup canned pumpkin
1/3 cup molasses
1/3 cup canola oil
2 eggs
1/4 cup milk
1 teaspoon vanilla

Combine topping ingredients in a small bowl and mix with a pastry blender.

​In a large bowl, whisk together flours, sugar, baking powder, baking soda, pumpkin pie spice and salt.

In another bowl whisk together pumpkin, molasses, eggs, milk and vanilla.

Stir pumpkin mixture into the dry ingredients.

​Divide the batter among 13 muffin cups.

Sprinkle with praline topping.

Bake 15 minutes at 400.

Let the muffins cool in the pan for 10 minutes and then move to a wire rack to cool completely.

The muffins came out of the oven with beautifully rounded tops and they didn't deflate when they cooled!  These muffins were a masterpiece for the eyes - and they tasted just as good as they looked.  I love the bright blue cupcakes papers too - the perfect pop of color to highlight these marvelous muffins.  Thank you Family Fun for the great recipe.

​Ciao!

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