Sweetened with molasses and spiced like pie, these full-bodied muffins are topped with a light butter crumb. For a real treat, serve them spread with whipped cream cheese.
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 teaspoons 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
Instructions
- 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.
- 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.
- 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.
