Recipes and Cooking Pumpkin-Praline Muffins 5.0 (1) Add your rating & review Inspired by two favorite fall pies, these pumpkin muffins are topped with a crunchy and sweet pecan streusel. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 23, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 25 mins Bake Time: 20 mins Cool Time: 1 hrs Total Time: 1 hrs 45 mins Servings: 12 Jump to Nutrition Facts Ingredients ⅓ cup packed brown sugar 2 tablespoon sour cream ⅔ cup chopped pecans, toasted 2 cup all-purpose flour 2 teaspoon baking powder 2 teaspoon pumpkin pie spice ½ teaspoon baking soda ¼ teaspoon salt 1 egg, lightly beaten ¾ cup buttermilk ¾ cup canned pumpkin ⅔ cup packed brown sugar ⅓ cup butter, melted Directions Preheat oven to 350°F. Line twelve 2 1/2-inch muffin cups with paper bake cups; set aside. For topping, in a small bowl combine the 1/3 cup brown sugar and sour cream; stir in pecans. Set topping aside. In a large bowl stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Make a well in the center of flour mixture. In a medium bowl combine egg, buttermilk, pumpkin, the 2/3 cup brown sugar, and melted butter. Add pumpkin mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into the prepared muffin cups, filling each nearly full. Spoon topping evenly over batter. Bake for 20 to 25 minutes or until golden brown and a toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool completely on wire rack. Transfer muffins to a storage container; cover tightly. Tote muffins at room temperature. Rate it Print Nutrition Facts (per serving) 255 Calories 11g Fat 37g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 255 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 33mg 11% Sodium 228mg 10% Total Carbohydrate 37g 13% Total Sugars 20g Protein 4g Vitamin C 1.2mg 6% Calcium 111.1mg 9% Iron 1.6mg 9% Potassium 138mg 3% Folate, total 44.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.