Pumpkin Praline Muffins

these are moist, cakey and sweet muffins...what's not to like?

• Ready In: 25 mins
• Yields: 12 medium muffins

Ingredients

• TOPPING

• 3  tablespoons butter, softened
• 1⁄3 cup all-purpose flour, unbleached
• 1⁄3 cup light brown sugar, packed
• 1  cup pecans, coarse chopped

• BATTER

• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cloves
• 1⁄2 cup light brown sugar, packed
• 1  cup pumpkin, from solid pack can
• 1⁄2 cup dark molasses, unsulphured
• 1  large egg
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 400*.
2. Line 12 muffins cups with paper liners, or lightly butter 12 muffin cups or spray with non stick spray.set aside.
3. TOPPING:.
4. Cream the butter, flour and brown sugar together in a small bowl, till smooth --
5. Blend in the pecans, set aside.
6. BATTER:.
7. Combine the flour, baking powder, soda, cinnamon, ginger, salt and cloves in a large bowl; stir until well blended. Add the brown sugar and stir to blend.
8. In a seperate bowl, whisk together the pumpkin, molasses, egg and vanilla until smooth. Add to the dry ingredients all at once and fold just until evenly moistened. Do not overmix.
9. Divide the batter evenly among the muffin cups. Press 1 tbls of the reserved praline topping onto the tops of each muffins.
10. Bake until the edges begin to pull away from the sides and a toothpick inserted in the centers comes out clean.20-22 minutes.
11. Cool on a wire rack before removing from the pan.