How to Bake Awesome Pumpkin Praline Muffins   Recently Updated!


      Baker Joe’s Incredible Pumpkin Praline Muffin Recipe

Ornament String

Introduction

Here is one of my favorite holiday recipes. With this recipe you will learn how to bake awesome Pumpkin Praline Muffins just in time for the holidays. This recipe will make approximately 12 muffins.

 

•Required Tools

·Mixing Bowls

·Whisk

·Sifter

·Ice Cream Scoop or Portion Scoop

·Rubber Spatula

·KitchenAid Mixer with paddle or similar for creaming smear

·Muffin pan

 

 

•Mix the Dry Ingredients

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Figure#1: Sift & mix the dry ingredients.

Sift the following ingredients into a mixing bowl:

•All Purpose flour  2-½ Cups

Baking Soda 1-½ teaspoons

Salt  1 teaspoon

Ginger  2 teaspoons

Set aside the dry mix.

 

•Blend Wet Ingredients

Blend the following ingredients in a separate bowl using a wire whisk.

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Figure#2: Add & mix the liquid ingredients.

·Granulated sugar  1 Cup

·Vegetable oil (I prefer rice bran oil)  ½ Cup

·Egg  3 each

Add to this:

·Canned Pumpkin  15 oz.

·Molasses  ½ Cup

·Buttermilk  ½ Cup

·Candied Ginger Pieces ¼ Cup

BLEND WELL WITH A WHISK

 

Mix All of the Muffin Ingredients

Add the Wet Mixture to the Dry. Mix the ingredients till just incorporated first with a rubber spatula and then with a whisk.

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Figure#3: Mix & blend the dry & wet ingredients.

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Figure#4: Another view of the mixed muffin ingredients.

 

 

 

 

 

 

 

 

 

 

Prepare the Smear Mix

You will now create the mixture that gets smeared into the muffin pan.

Put all of the following ingredients into a small mixer with a paddle attachment.

Mix the smear ingredients till well blended.

Preparing the smear mix will take a few minutes.

•Brown Sugar  15 ounces

•Butter @ Room Temperature  6 ounces

•Honey  3 ounces

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Figure#5: Add the ingredients for the smear.

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Figure#6: Mix & blend the smear ingredients.

 

 

 

 

 

 

 

 

 

 

Smear the Pan

Apply the smear mixture to the muffin pan’s pockets. Bring the smear mix to room temperature prior

to use if the mix has been stored in a refrigerator. This will make the application easier.

Add Chopped Pecans & Cranberries to cover the pocket bottoms.

Other goodies can be added instead of pecans⇒ walnuts, blueberries or whatever one desires.

Note: This Smear technique can be used with other muffin recipes. Leftover smear can be stored

in the refrigerator.

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Figure#7: Add the smear ingredients to the muffin pan’s pockets.

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Figure#8: View of the muffin pan smear.

 

 

 

 

 

 

 

 

 

 

 

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Figure#9: Add pecans & cranberries to the pan smear.

 

 

 

 

 

 

 

 

 

Add the Muffin Mix to the Muffin Pan

Scoop the muffin mix into the muffin pan’s pockets using either an ice cream scoop or a portion scoop.

Note: Leftover muffin mix can be stored in the refrigerator.

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Figure#10: Scoop the muffin mix into the pan.

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Figure#11: Close up of muffin mix in muffin pan.

 

 

 

 

 

 

 

 

 

 

Bake

Pre-heat the oven to a temperature between 325ºF to 350°F. Choose the temperature that best suits your oven.

Bake at 325ºF-350ºF till done. The overall baking time is approximately 20 minutes.

The muffins will feel firm like a cake when done. Test by inserting a wooden skewer or pick into a muffin

center. The pick should come out clean.

 

Remove Muffins from Pan

Remove pan from oven. Flip muffin pan out onto a papered pan.

Carefully remove the muffin pan.

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Figure#12: Muffins just removed from the oven.

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Figure#13: Flip pan over to remove the fresh muffins.

 

 

 

 

 

 

 

 

 

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Figure#14: Fresh muffins removed from the pan.

 

 

 

 

 

 

 

 

 

 

 

Serve & Enjoy Your Muffins                    Download Recipe

Congratulations! You have successfully learned how to how to bake awesome Pumpkin Praline Muffins.

Serve & enjoy your muffins with your favorite beverage.

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Figure#15: Delicious Pumpkin Praline Muffin with hot chocolate.

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Figure#16: Close-up of Pumpkin Praline Muffin.

 

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About Baker Joe

Joe is an accomplished baker with 38 years’ experience. He attended the CIA Culinary Institute of America in Hyde Park New York where he studied under the famous Master Baker/Pastry Chef Albert Kumin (U.S. White House Pastry Chef). Joe graduated from the CIA with an AOS Degree in Culinary Arts. His resume includes working as a Pastry Cook for Harrah’s Resort/Casino in Tahoe, Caesars Tahoe, Louise’s Pantry in Palm Springs California, Elaine Bell Catering/Lanie’s Cuisine To Go in Sonoma, the Sonoma Mission Inn & Spa, & the high-end Sonoma market. While at the Sonoma Market, Joe was in charge of product creation & development as the store expanded and upgraded. Joe also has served under German Master Baker Manfred Janus. In addition, Joe helped design & build Scandia Bakery. He currently works as the Night Bakery Manager at Karen’s Bakery and Cafe in Folsom, California.