“VAIN Foods” and it’s marks and “Exceptional Vanilla Extract” are trademarks of VAIN Foods. © 2020 VAIN Foods
Praline Pumpkin Muffins
Ingredients:
For the praline pecan topping:
¾ cup chopped pecans
1 teaspoon extra virgin olive oil
1 ½ tablespoons maple syrup
⅛ teaspoon kosher salt
For the muffins:
3 eggs
1 ½ cup canned pumpkin puree
⅔ cup vegetable oil
1 cup sugar
¼ cup light brown sugar
2 teaspoons Vain Tanzanian Vanilla extracted in Spiced Rum
1 ½ cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
Maple Glaze
¾ cup powdered sugar
1 tablespoon pure maple syrup
1-2 tablespoons Vain Tanzanian Vanilla extracted in Spiced Rum
Directions:
For the praline pecan topping:
Combine all ingredients in a medium size bowl and stir well to coat the pecans.
Preheat oven to 350ºF. Spray 12-cup muffin tin with nonstick cooking spray.
Place eggs in a medium-large bowl and whisk well.
Add pumpkin, whisk together until smooth then add oil, sugars and Vain vanilla and mix well again.
Sprinkle flour, pumpkin pie spice, baking soda, baking powder and salt evenly over the top of the pumpkin mixture. Mix just until all flour has disappeared.
Divide batter evenly between the 12 muffins cups. You will fill them almost to the top. Scatter one tablespoon of the praline topping evenly over each batter-filled cup.
Bake for 18-22 minutes or until nicely domed and a toothpick inserted in comes out clean.
Cool for 15 minutes, then slide out of the pan and transfer to a cooling rack. When muffins are cool, drizzle with the maple glaze if desired.
Combine powdered sugar, maple syrup and Vain vanilla in a medium size bowl. Stir until smooth. If too thick add a little more vanilla. Drizzle over muffins.
