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

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° F and grease the bottoms only of 12 standard muffin cups.

2. 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.

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. Makes 1 dozen.

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• Back-to-School Breads |
• Recipes from the Pumpkin Patch |
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