Tuck a couple of praline pumpkin spice mini muffins in a lunch box or take to work for a sweet treat mid-morning.
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Good things come in small packages. I love mini muffins, individual desserts, and other small foods. These praline pumpkin spice mini muffins make a great grab and go breakfast or mid-day snack. They easily pack into a lunch box for a treat too.
I used the praline pecans from Millican Pecan Company. I was worried I may not have enough for my recipe because my youngest son and I were snacking on them. They are THAT good and they bring a unique sweetness to these mini muffins. Not too sweet, though. You could use plain pecans but the praline version add a great flavor.
This recipe makes 3 dozen mini muffins. A trick I learned from my Mom is to sprinkle a little bit of sugar on the top before baking. It adds a touch of sweetness and a bit of a crunch. This time I made a cinnamon sugar for the topping for another layer of flavor.
Praline Pumpkin Spice Mini Muffins
- 2 cups flour
- ½ cup packed brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter softened
- 1 cup pumpkin
- 2 eggs
- ½ cup orange juice
- 1 teaspoon vanilla
- 1 cup praline pecans coarsly chopped, divided (I used pralilne pecans from Millican Pecan)
- 2 tablespoons sugar
- ½ teaspoon ground cinnamon
- Preheat oven to 400℉. Spray 36 mini muffin cups with nonstick cooking spray or line with mini paper baking cups. Mix topping ingredients in a small bowl and set aside.
- In a large bowl combine flour, brown sugar, baking powder, salt, baking soda and pumpkin pie spice.
- In a bowl of an electric mixer, beat butter at medium speed until creamy. Add pumpkin, eggs, orange juice, and vanilla. Beat until well blended. (Mixture may appear curdled.) Add to flour mixture, along with ¾ cup chopped praline pecans, and stir just until moistened. Spoon evenly into prepared muffin cups. Sprinkle tops with cinnamon sugar mixture.
- Bake 12 minutes or until toothpick inserted in centers comes out clean. Remove from muffin pan and serve warm or at room temperature.
Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea! Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts. We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!
Here’s what we made for Thursday:
Plum Spice Bubble Tea by Daily Dish Recipes
Cinnamon Pecan Muffins by Cindy’s Recipes and Writings
Coffee Cupcakes with Salted Caramel Frosting by Hezzi-D’s Books and Cooks
Praline Pumpkin Spice Mini Muffins by Family Around the Table
Butternut, Kale, Butterbean & Pesto Salad by Sweet Beginnings
Coffee Rubbed Pork with Autumn Spices by A Day in the Life on the Farm
Eggplant Rolantini by A Kitchen Hoor’s Adventures
Potato Rosemary Bread with Roasted Garlic by Karen’s Kitchen Stories
Savoury Pecan Granola by Crumb Top Baking