These delicious Praline Pumpkin Muffins are an easy muffin recipe that has a sticky, sweet, brown sugar, and nutty mixture that bakes underneath the pumpkin muffin, similar to an upside down cake. The praline topping and dense delicious crumb on the muffin makes weekend breakfast or holiday mornings extra special. Paired up with some Venison Breakfast Sausage, you have a meal worth looking forward to.

Forget the streusel topping, the praline part of this muffin is what will make everyone come back for more. These muffins do not get a nice dome top like most muffins, but that is ok, because you will flip the muffin tin upside down anyway and the bottom of the muffin will become the top.

Pecans, Pumpkins, And Fall Fever

Every year, near the end of August, those of us in New York State begin to get fall fever. Part of fall fever is everything and anything pumpkin. Pumpkin Spice everything comes out on the market and Dunkin Donuts and Starbucks debut their Pumpkin Spice beverages.

That is when I also start thinking about baking all things pumpkin. I also make my own pumpkin lattes right at home, hot and cold! Fall is my favorite time of year. It’s when we get a reprieve from the heat, and the colors in the mountains are beautiful. And, I get to enjoy pumpkin!

What You Need To Make Praline Pumpkin Muffins

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This is not an exhaustive list, below are ingredients I have recommendations on to help you make the best praline pumpkin muffin. See the recipe card at the bottom of this post for full ingredient and instructions.

Canned Pumpkin, be sure to buy canned pumpkin, not pumpkin pie filling. 

Pecans, I buy the pecans halves and chop what I need, keeping the 12 whole ones for the bottom of the pan.

Brown Sugar, I used dark brown sugar for a deeper caramel flavor.

Corn Syrup, you don’t need much, but it really does help with the sticky factor.

12 cup non-stick Muffin Pan

Hand whisk

Tips For Making These Pumpkin Muffins

• Make sure the ingredients are at room temperature.
• Spray the muffin pan cups with cooking spray before filling them.
• Don’t fill the muffin cup more than 3/4 full.
• 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.

Recommended Ingredient Substitutions

• Substitute maple syrup for the corn syrup. 
• Use 1 teaspoon each of cinnamon, nutmeg, and cloves in place of the pumpkin pie spice.
• Light brown sugar can be substituted for dark brown sugar.

More Delicious Pumpkin Recipes

Pumpkin Dutch Baby

Paleo Pumpkin Muffins

Pumpkin Chocolate Bread Pudding

Soft Pumpkin Cookies with Rum Frosting

Pumpkin Spice Cake Roll

Pumpkin Spice Caramel Corn Snack Mix

Chocolate Pumpkin Baked Donuts

Pumpkin Spice Fudge

*If you made these Praline Pumpkin Muffins, please give them a star rating*

Yield: 12

Praline Pumpkin Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Coolingl Time: 5 minutes

Total Time: 45 minutes

Delicious dense pumpkin muffins with praline baked on the bottom and flipped when removed from the pan.

Print

Ingredients

• 1 cup pecan halves and pieces
• 1/4 cup melted butter
• 1/4 cup brown sugar
• 1 tablespoons corn syrup
• 1 3/4 cups flour
• 1 1/2 cups sugar
• 1/2 tablespoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 (15 ounce) can of pumpkin
• 1/2 cup oil
• 2 large eggs

Instructions

1. Preheat the oven to 350 degrees F. Stir together melted butter, brown sugar, and corn syrup.
2. Spoon 1 teaspoon sugar/butter mixture into each cup of a lightly sprayed muffin pan. Top with 1 tablespoon pecans.
3. Stir together the flour, sugar, pumpkin pie spice, baking soda, and salt. 
4. Whisk together the pumpkin, oil, and eggs. 
5. Add the wet ingredients to the dry ingredients and stir until just moistened.
6. Using 1/4 cup scoop measure, scoop batter into muffin pans, filling 3/4 full. 
7. Bake in middle rack for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.

Notes

Tips For Making Muffins

• Make sure the ingredients are at room temperature.
• Spray the muffin pan cups with cooking spray before filling them.
• Don't fill the muffin cup more than 3/4 full.
• Place a baking sheet beneath the muffin pan. This will catch any run over you may have from the praline portion of the muffin.
• 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.

Recommended Ingredient Substitutions

• Substitute maple syrup for the corn syrup. 
• Use 1 teaspoon each of cinnamon, nutmeg, and cloves in place of the pumpkin pie spice.
• Light brown sugar can be substituted for dark brown sugar.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 376Total Fat 20gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 41mgSodium 186mgCarbohydrates 46gFiber 2gSugar 31gProtein 4g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.