Fall Pumpkin Praline Muffins

Nothing says Fall like Pumpkins, dark caramel, and pie! This muffin, created for Simply Risen Coffeehouse, draws its inspiration from everything we've come to know and love about this time of year!

What you'll need:

1 Cup brown sugar

1/2 cup oil (we use canola)

2 eggs

1 can of pumpkin puree'

2 tsp pumpkin pie spice (pre-mixed, you can find this at your local store)

2 Cups flour

1 tsp baking powder

1/2 tsp salt

2/3 cup whole milk

1/2 cup ***use your own discretion*** Homemade or store bought salted caramel "sauce" (we tend to use Ghirardelli salted caramel)

1 cup pecans, chopped (set a handful, whole or chopped, aside for top)

***Preheat oven to 350ºF***

1) In a large bowl, mix sugar, oil, eggs, pumpkin puree and pie spice together by hand or with a mixer until smooth and well combined (around 5 min with beater set to high)

2) In a separate bowl, combine flour, baking powder and salt

3) Once combined, begin adding your flour mixture and milk, alternating between the two, into the bowl containing your puree until fully incorporated

4) Next, fold in your pecans with a rubber spatula (this prevents pulverization). Be sure to leave a handful or so aside to place a-top the muffins

5) In a cupcake pan, place 12 tall muffin liners into each slot and evenly distribute the batter.

6) Drizzle wet batter with room temperature salted caramel "sauce" and top with pecans

7) Bake until an inserted toothpick comes out clean (usually around 20min in convection or 30-40 min in a conventional oven)

8) Once baking is completed, remove muffins and set on a wire rack to prevent sweating

Enjoy these breakfast delicacies at room temperature or warmed with melted butter and a steaming latte!

May your fall be filled with cozy blankets, warm laughter, and fond memories this thanksgiving season.

With Love-

Angelina Keller