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Pumpkin-Praline Muffins

  • Prep Time: 25 minutes
  • Cook Time: 20 - 25 minutes
  • Servings: 12
  • Course: Breakfast

Topped with brown sugar, sour cream and pecans, these muffins make a sweet companion to a brisk autumn morning.

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  • 1 cup packed brown sugar, divided
  • 2 tablespoons sour cream
  • 2/3 cup chopped pecans, toasted
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 3/4 cup buttermilk
  • 3/4 cup canned pumpkin
  • 1/3 cup butter, melted
  • Reynolds® Baking Cups


Step 1

Preheat oven to 350°F. Line a muffin tin with 12 Reynolds® Baking Cups; set aside. In a small bowl, combine 1/3 cup brown sugar and sour cream; stir in pecans. Set topping aside.

Step 2

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 remaining 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 baking cups, filling each nearly full. Spoon topping evenly over batter.

Step 3

Bake for 20 to 25 minutes or until golden brown and a toothpick inserted in the centers comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove from pan; cool completely on wire rack.

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