Pumpkin-Praline Muffins

Makes 12 Standard-sized muffins or 8 large

INGREDIENTS

Topping:

1/3 cup Packed Brown Sugar
2 tbsp Sour Cream
2/3 cup Chopped Pecans,Toasted

Muffin Batter:

2 cups All Purpose Flour
2 tsp Baking Powder
2 tsp Pumpkin Pie Spice
1/2 tsp Baking Soda
1/4 tsp Salt
1 Egg, Lightly Beaten
3/4 cup Buttermilk
3/4 cup Canned Pumpkin
2/3 cup Packed Brown Sugar
1/3 cup Butter,Melted

DIRECTIONS

Preheat oven to 350 F. Line twelve muffin cups with paper bake cups (or grease really well) and set aside. For topping, in a small bowl combine the 1/3 cup brown sugar and the sour cream; stir in the 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, mix the egg, buttermilk, pumpkin, the 2/3 cup brown sugar, and the melted butter. Add this wet pumpkin mixture all at once to the flour mixture and stir just until moistened (Don't overmix!).
Spoon batter into the prepared muffin cups, filling each nearly full. Spoon topping evenly over batter.
Bake for 20-25 minutes or until golden brown and a toothpick inserted in the centers comes out clean. Cool in the muffin cups on a wire rack for 5 minutes. Remove and cool completely on wire rack.

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