Combining the autumn flavors of pumpkin and cranberry, these muffins will be one of your family favorite recipes to make using pralines. Full of honey, fruit, and whole wheat fiber, they make a delicious breakfast muffin.
You can substitute fresh pumpkin or other winter squash, like Acorn, for the canned pumpkin. If using fresh pumpkin or Acorn squash, cut in half and roast in the oven at 350 F until soft. Let the pumpkin cool, scoop out the flesh, then drain in a colander to get rid of excess water. Use a cup and a half of the fresh pumpkin or squash for this recipe.
If substituting sweet potatoes for the canned pumpkin, cook them in the microwave, let cool, then peel and mash with a potato masher. Two to three sweet potatoes will be enough for this recipe, depending on size.
These muffins will be dense, moist, and a lovely dark color because of the honey and whole wheat flour. As always, if you have a favorite praline recipe, please submit it to us at firstname.lastname@example.org or share a photo of your delicious creations with us on our Facebook page, Instagram, or tweet us on Twitter! For more delicious recipes like this, visit our praline recipes blog.