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Praline Pumpkin Date Muffins 

Prep time: 20 min
Cook Time: 35 min
Yield: 6 jumbo muffins

Ingredients:

Crisco® Original No-Stick Cooking Spray (optional)
MUFFINS
1package Pillsbury® Date Quick Bread
1/2cup canned pumpkin
1/2cup water
1/4cup Crisco® Pure Vegetable Oil
1 large egg
1/2cup chopped pecans
1teaspoon ground cinnamon
1/8teaspoon cloves
TOPPING
1/3cup firmly packed light brown sugar
1/3cup chopped pecans
1tablespoon butter, softened

Preparation Directions:

1.HEAT oven to 350°F. Spray 6 jumbo-sized muffin cups with no-stick cooking spray or line with jumbo-sized paper baking cups.*
2.COMBINE all muffin ingredients in large bowl; stir by hand 50 to 75 strokes or until dry particles are moistened. Divide batter evenly among muffin cups. Combine all topping ingredients in small bowl; sprinkle evenly over batter.
3.BAKE 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Serve warm or cool completely on wire rack. Wrap tightly with plastic wrap; store in refrigerator.
TIP*Each jumbo-sized muffin cup is about 2/3 cup. To make standard sized muffins, line 12 muffin cups with paper baking cups. Bake at 400°F for 20 to 25 minutes.
TIPIf desired, substitute Nut Quick Bread and Muffin Mix and omit pecans in muffins. Decrease baking time 5 minutes.
 High Altitude (above 3500 ft.):
1.ADD 2 tablespoons flour to dry mix. Bake as directed above.