Mini Pumpkin Cheesecakes with Pecan Praline Topping are your favorite pumpkin cheesecake (but better!) in easy, portable, handheld hero sizes – and they’re make ahead friendly!
These Mini Pumpkin Cheesecakes will be the hit of Thanksgiving and everyone’s new favorite fall dessert! They combine both lusciously creamy, warmly spiced pumpkin cheesecake with tantalizingly sweet and crunchy brown sugar pecan praline topping, all crowned with pillowy whipped cream. These mini pumpkin cheesecakes are also fabulous because they are easier to make than traditional cheesecake (no water bath or cracking), feed a crowd (they make 24), are fun to serve (and eat!) and they are make ahead friendly which eliminates all of that last-minute stress/hassle. You can even add the adorable whipped cream topping ahead of time with my trick for stabilized whipped cream. In this Min Pumpkin Cheesecake post, I’ve included step by step photos, tips and tricks and everything you need to know to make these Mini Pumpkin Cheesecakes the hit of the season, even if you’ve never made cheesecake before!
Fall ‘tis the season for everything pumpkin! If you’re a pumpkin lover, don’t miss all of my pumpkin recipes! Pumpkin Nutella bars, pumpkin Bundt cake, pumpkin roll and Nutella pumpkin roll, pumpkin bread, pumpkin bread pudding, pumpkin spice cake and pumpkin muffins are all fabulous!
Watch: How to Make Pumpkin Cheesecake Bites
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My Famous Pumpkin Cheesecake Bites
Do you have a must-make annual pumpkin dessert? For decades my mom would bring her famous pumpkin pie to every Thanksgiving, and then one year she brought her famous pumpkin pie AND a pumpkin cheesecake. We all agreed the pumpkin cheesecake stole the show, I mean, it is cheesecake AND pumpkin! Since that love-at-first bite years ago, I’ve made several adaptations of pumpkin cheesecake such as my double layer pumpkin cheesecake, pumpkin cheesecake bars and now I’m ecstatic to share these Mini Pumpkin Cheesecakes with you!
These Mini Pumpkin Cheesecakes instantly have become my must-make dessert of fall. They are luxuriously creamy, bursting with warm pumpkin goodness complimented by tangy cheesecake and the crunchy candied pecan praline elevates them to the best Mini Pumpkin Cheesecakes, in my humble opinion. Once you sink your teeth into these bites of bliss, you will never go back to traditional pumpkin pie again!
These Mini Pumpkin Cheesecakes are the best because:
- The cheesecake: the addition of sour cream and an extra egg yolk make the cheesecake extra creamy and the additional lemon juice brightens the flavor.
- The pumpkin: generous shakes of cinnamon, cloves, nutmeg and ginger combined with the pumpkin puree translate into warm pumpkin pie flavor that cuts through the rich cheesecake.
- The pecan praline: the praline topping is the icing on an already delicious but would-be-one-note-creamy cheesecake. The crunchy pecans bathed in brown sugar with a hint of vanilla add the satisfying crunch you didn’t know you were missing. SO addicting!
Why you’ll love these Pumpkin Spice Cheesecake Bites
You will also love that these Mini Pumpkin Cheesecakes look impressive and adorable, but are actually easy to make!
These Mini Cheesecakes…
To make these Mini Pumpkin Cheesecakes, you will whip up an easy graham cracker crust and bake for 5 minutes while you beat the cheesecake ingredients together, then bake the cheesecakes for 20 minutes, add your pecan praline topping and bake another 5-10 minutes. Viola!
So, if you’re looking for a make ahead, stress free, show stopping dessert that everyone LOVES, look no further than these Mini Pumpkin Cheesecakes! Be the hero of Thanksgiving with this new twist on the comforting classic!
Mini Pumpkin Cheesecake Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
THE CRUST
THE CHEESECAKE
THE Pecan praline
Pecan praline is a southern tradition of candied pecans, commonly made with sugar, corn syrup, milk, butter, and pecan halves dating back to the 17 century. We are taking the essence of pecan praline to make this tasty topping. You will need:
FOR THE OREO CRUST:
Stabilized whipped cream (optional)
Pumpkin Cheesecake Bites Recipe Variations
I don’t recommend straying too far from the cheesecake recipe as baking is science and can go wrong very quickly, but you can make adjustments to the topping or the crust. You can omit the topping altogether, go with a streusel topping, gingersnap topping or even crushed Oreo topping.
For the crust, you may also substitute with your favorite cookie (1 ¾ cup) to create:
If using shortbread cookies or gingersnap cookies, combine them with the sugar and butter per recipe instructions. If using Oreos, combine them with sugar but reduce the butter to 3 tablespoons because the Oreo filling creates the same binding effect.
GLUTEN FREE CRUST
To make a gluten free crust, simply use your favorite gluten free cookie such as gluten-free graham crackers.
CAN YOU MAKE PUMPKIN cheesecake WITH CANNED PUMPKIN? FRESH PUMPKIN?
You are welcome to use your own fresh pumpkin instead of canned pumpkin puree. My only caution is that you cannot use a carving pumpkin (like the pumpkin you carve for Halloween), but need to use a sugar pumpkin. Sugar pumpkins are smaller, sweeter, and less fibrous than carving pumpkins. Carving pumpkins are raised for their durability and not their taste; they are blander, stringier and moister than sugar pumpkins. To make pumpkin puree:
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper (for easy cleanup). Halve the pumpkin(s) and scoop out the seeds (reserve seeds for roasting if you wish). Slice each pumpkin halve in half to make quarters.
2. Place pumpkin quarters cut sides down on the baking sheet. Roast for 35 minutes at 425 OR until the flesh easily pierces through with a fork. Set aside to cool for a few minutes (you can use this time to clean the pumpkin seeds) then peel the pumpkin skin off of the pumpkins; discard the skin.
3. To drain cooked, fresh pumpkin, line a strainer with cheesecloth and place over a large bowl. Add the cooked pumpkin puree and let drain for 1-2 hours or until the pumpkin is thick and can hold its shape when pressed together in the cheesecloth. Once the pumpkin is to this consistency, you can use it in this recipe!
How to Make Pumpkin Cheesecake Bites
Let’s take a closer look at how to make this recipe with step-by-step photos Now onto the main event – How to make Mini Pumpkin Cheesecakes. There are a few steps, but each one is very simple and you can make them at different stages/parts of the day if you wish:
STEP 1: CRUST
STEP 2: PECAN PRALINE TOPPING
For the easy, crazy delicious topping, we combine chopped pecans, brown sugar, vanilla and a small amount of corn syrup. This super easy, simplified approach to the praline adds a brown sugar crunch without all the work of boiling pecans with corn syrup for a sticky topping that is too sweet for this dessert. This praline topping, however, is perfection.
STEP 3: MAKE CHEESECAKE
Cheesecake might sound intimidating but that usually is because it involves a spring form pan, a water bath, not knowing exactly when it’s done, fear of cracking, etc. – but not these mini pumpkin cheesecakes! Making these cheesecakes is so easy, the mixer literally does all the work!! You’ll simply beat cream cheese and sugar together until fluffy, mix in the eggs, sour cream, lemon juice and vanilla and then the pumpkin puree cinnamon, cloves, nutmeg, and ginger. Next, evenly distribute the gorgeous cheesecake filling between the 24 cupcake liners.
STEP 4: bake cheesecake
Bake cheesecakes at 350 degrees F for 20 minutes. After 20 minutes, remove muffin tins from the oven and sprinkle the pecan praline topping evenly over each cheesecake, gently patting it down with your hands, followed by a sprinkling of granulated sugar. Return the cheesecakes to the oven and bake another 5-10 minutes, just long enough for the pecans to roast and the topping to clump as the buttery browns sugar and corn syrup melt and coat the pecans.
STEP 5: COOL cheesecake
Remove the muffin tins from oven and allow to cool on a wire rack at room temperature for 90 minutes (no less!), then cover and transfer to refrigerator and chill at least 3 hours (best if 24).
STEP 6: stabilized whipped cream (optional)
Making stabilized whipped cream is like making traditional whipped cream, just with the easy added steps of combining gelatin with water and letting it sit for 5 minutes, then microwaving for 10 seconds.
While you’re waiting for the gelatin to cool, you’ll mix heavy cream, sugar and vanilla in a bowl until it thickens and forms soft peaks (the whipped cream folds over when you lift the beaters out of the bowl). Once you’ve reached the soft peak stage, you’ll slowly pour the cooled gelatin mixture in as your mixing the whipped cream and continue to mix until the whipped cream forms stiff peaks (the whipped cream stands straight up and doesn’t fold over when you lift the beaters out of the bowl).
You can pipe the stabilized whipped cream onto the room temperature cheesecakes before you pop them into the fridge or any time after that. The beauty of stabilized whipped cream is it will hold its shape indefinitely. If using regular whipped cream, top just before serving.
HOW TO KNOW WHEN pumpkin CHEESECAKEs ARE DONE
You don’t want to bake your Mini Pumpkin Cheesecakes until they are completely firm or they will be overcooked by the time they cool, resulting in dry, heavy, far less creamy cheesecakes. Instead, bake the cheesecakes until the outside is firm and slightly puffed and the center of the cheesecake is barely jiggly, but not runny.
The baking time can vary due to the differences in ovens, baking pans, beating times, etc., so make sure to check the cheesecake 5 minutes after baking with the pecan praline topping and continue to bake if needed (mine took the full 10 minutes after adding the praline).
Tips For Making Pumpkin Cheesecake Bites
Although this Mini Pumpkin Cheesecake recipe is simple, there are a few proper techniques that ensure the perfect cheesecakes. Here’s what to pay special attention to:
HOW TO SOFTEN CREAM CHEESE FOR CHEESECAKE
Cream cheese is a key ingredient in these Mini Pumpkin Cheesecakes so it’s important that it is softened correctly in order to produce lump free cheesecake. To soften cream cheese, you have three options:
• Water bath: This is my preferred method to soften cream cheese because it softens it evenly throughout without the risk of scorching it. To create a water bath, fill a medium bowl with hot water. Place the sealed, packaged cream cheese in the bowl for 10 minutes to soften. If it isn’t soft enough after 10 minutes, then dump out the hot water, refill and repeat.
• Counter + Microwave: This is my second preferred method as it is super quick and easy and allows the cream cheese to come to room temperature evenly. Cube cream cheese and transfer it to a microwave safe plate. Microwave for a few 30 seconds intervals then allow cream cheese to sit at room temperature for 30 minutes. This gives it a head start to soften at room temperature.
• Soften at room temperature: The FDA states cream cheese can sit at room temperature for 2 hours. Cubing it into small cubes first will help it soften more quickly and evenly.
• Microwave: This method is if you need cream cheese NOW but it is a little riskier because the cream cheese can overcook/scorch – so proceed with care and caution. Cube cream cheese and transfer to a microwave safe plate. Microwave for 15-20 seconds, stir and microwave another 15 seconds. Repeat until cream cheese is softened.
Make These Pumpkin Spice Cheesecake Bites in Advance
Let’s take a closer look at how to make them:
These mini pumpkin cheesecakes are very best if allowed to chill at least 24 hours, making them the perfect make ahead dessert. I would say they are at their prime 24-48 hours after making, but are still scrumptious if you make them even farther ahead of time.
My goal for this mini pumpkin cheesecake recipe was to create a dessert that was 100% make ahead friendly – that includes the whipped cream. If you make traditional whipped cream and pipe it onto the cheesecakes, it will be deflated, or even worse, weeping within the hour.
This is where miraculous stabilized whipped cream saves the day.
Stabilized whipped cream is simply heavy cream that has been whipped with gelatin in order to give it structure but it doesn’t alter the flavor.
To use this stabilized whipped cream, you’ll pipe it onto the mini pumpkin cheesecakes any time after they’ve cooled to room temperature, then refrigerate until ready to serve.
The whipped cream will hold its shape long after the last cheesecake is gone (it holds indefinitely). This mean your adorable desserts can be 100% ready to serve days before Thanksgiving! And bonus, they taste even better the second day.ke this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Prep ahead
You can completely assemble, bake and chill the Mini Pumpkin Cheesecakes as described above, or prep different elements of the recipe ahead of time, here’s how:
•Crust: bake, cool then cover with foil 24 hours ahead of filling. No need to refrigerate.
Cheesecake: beat the cheesecake ingredients together, cover and chill for up to 48 hours. Give the cheesecake a whisk before layering on the cooled crust.
•Pecan praline: can be combined 24 hours ahead of time and stored in an airtight container at room temperature.
How to Store Pumpkin Cheesecake Bites
These Mini Pumpkin Cheesecakes should be covered and stored in the refrigerator. They are at their prime 24-48 hours after making, but are good for up to 7 days. Let them sit at room temperature for about 15 minutes before serving.
I like to use a cake container to cover the pumpkin cheesecakes so I can pipe on the whipped cream and cover them without smooshing them. If you don’t have a cake container, you can use a large inverted bowl or tent with foil.
Can you freeze Pumpkin Cheesecake?
• Line chilled cheesecakes in their cupcake liners on a baking sheet or tray without touching.
• Place the baking sheet in the freezer and freeze until solid (about 1 hour); this prevents the cheesecakes from freezing together later when stored. Alternatively, you can skip this step and freeze cheesecakes individually in their own plastic bags.
• Transfer mini pumpkin cheesecakes to a freezer safe airtight container; place parchment paper in between each row if stacking.
• Freeze for up to 3 months.
• When ready to eat, thaw in the refrigerator overnight.
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Ingredients
Crust
- 1/2 cup (8 TBS) unsalted butter
- 14 full sheets graham crackers finely crushed (1 ¾ cups)
- 1/4 cup packed light brown sugar
Cheesecake
- 3 8 oz. pkgs. cream cheese (24 ounces total), softened
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 egg yolk at room temperature
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 1/2 cup sour cream at room temperature
- 1 1/2 cups pumpkin puree
- 2 teaspoons ground cinnamon
- 1/2 tsp EACH ground cloves, ground nutmeg, ground ginger
Praline Topping
- 2 cups raw, unsalted pecans finely chopped
- 2/3 cup packed dark brown sugar (may sub light)
- 2 tablespoon dark corn syrup (may sub light)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 tablespoon granulated sugar
Stabilized Whipped Cream (optional)
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons water
- 1 1/2 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Crust
- Preheat oven to 325 degrees F. Line two REGULAR SIZE muffin tins with cupcake liners and spray with cooking spray; set aside.
- Melt butter in a large microwave safe bowl. Add finely ground graham crackers and sugar and stir until well combined. Evenly divide mixture between cupcake liners, about 1 ½ tablespoon each. Firmly press the crumbs down on the bottom. Bake at 325 degrees F for 5 minutes. Remove and set aside to cool while you make the praline topping and cheesecake filling.
Pecan Praline Topping
- Add pecans, brown sugar and salt to a bowl and stir until evenly combined. Add corn syrup and vanilla and mix until evenly combined; set aside. (You’ll top the praline with the granulated sugar later.)
Cheesecake filling
- Add cream cheese and sugar to the bowl of an electric mixer fitted with the paddle attachment (may use hand electric mixer) and beat on medium speed 4 minutes, scraping down the sides of the bowl occasionally.
- With mixer still running, add the eggs one at a time, then the egg yolk, mixing just until the yellow disappears after each egg.
- Add the pumpkin puree cinnamon, cloves, nutmeg, and ginger and mix just until combined.
Bake
- Evenly distribute the filling between the 24 cupcake liners, about ¼ cup. Don’t fill the liners all the way up to the top (leave ¼-½-inch) because they will puff when baked. You may have a little extra cheesecake filling.
- Bake cheesecakes in preheated oven for 20 minutes. After 20 minutes, remove muffin tins from the oven and sprinkle praline topping evenly over each cheesecake, gently patting it down with your hands. Evenly divide and sprinkle praline with 2 tablespoons granulated sugar. (If your cheesecakes have puffed up too much to add the topping, wait a couple minutes and they will deflate.)
- Return muffin tins to the oven and bake an additional 5-10 minutes, until nearly set (no longer very jiggly in the middle).
Cool
- Remove muffin tins from oven and allow to cool on a wire rack at room temperature for 90 minutes (no less!), then cover and transfer to refrigerator and chill at least 3 hours (best if 24).
- You can pipe the stabilized whipped cream onto the room temperature cheesecakes before you pop them into the fridge or any time after that. The beauty of stabilized whipped cream is it will hold its shape indefinitely. If using regular whipped cream, top just before serving
Stabilized Whipped Cream
- Add unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for 5 minutes.
- Transfer the gelatin mixture to the microwave and microwave for 10 seconds. Stir the mixture, then set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy cream, powdered sugar, and vanilla extract. Whip the mixture just until it forms soft peaks.
- Turn the mixer to low and slowly pour in the gelatin mixture. Mix until well combined then increase the speed to medium and continue mixing until stiff peaks form. Pipe onto the mini cheesecakes.
Video
Notes
Make ahead & Storage
- These mini pumpkin cheesecakes are very best if allowed to chill at least 24 hours, making them the perfect make ahead dessert. I would say they are at their prime 24-48 hours after making, but are still scrumptious if you make them even farther ahead of time; they are good for up to 7 days. Let them sit at room temperature for about 15 minutes before serving.
- I like to use a cake container to cover the pumpkin cheesecakes so I can pipe on the whipped cream and cover them without smooshing them. If you don’t have a cake container, you can use a large inverted bowl or tent with foil.
TIPS and tricks
- Use the correct pan size. This recipe is for REGULAR muffin size/cupcake size tins – not mini muffin tins.
- Corn syrup: is commonly used in candy making and is the glue that holds pecans topping together. You may substitute with pure maple syrup but it will affect the flavor.
- Unflavored gelatin: is a common baking ingredient and can be found next to the packages of Jell-O and pudding at your grocery store. It is what makes this “stabilized” whipped cream and not just whipped cream.
- Gluten free: To make a gluten free crust, simply use your favorite gluten free cookie such as gluten-free graham crackers.
- Use fine crumbs. The finer the crumbs, the more cohesive the crust and less crumbly it will be when baked.
- Use soft cream cheese. The cream cheese should be soft enough that it can easily beat into a creamy consistency. If it is not soft enough, then it will yield lumpy cheesecake and will leave white specks in the pumpkin puree (see three methods to soften cream cheese below).
- To quicklybring eggs to room temperature: Fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes.
- Don’t overbeat eggs.Once you add the eggs, beat as LITTLE as possible, beating just until combined after each egg addition. Overbeating eggs can lead to the cheesecake cracking and not as creamy cheesecake.
- Use the stabilized whipped cream. If you want to prep the Mini Cheesecakes 100% in advance, stabilized whipped cream is the way to go. You can pipe on the whipped cream days ahead of time them just pull out your gorgeous pumpkin cheesecakes when you’re ready to serve.
- Chill bowl and beaters. It’s best to chill your bowl and beaters for about 15 minutes before making the whipped cream. It’s not essential, but chilling helps your whipped cream thicken more quickly and increases the volume.
- Don’t overwhip whipped cream. Stop mixing as soon as stiff peaks form because over-whipped cream becomes grainy. If you’ve accidently reached the grainy stage, you can try and salvage the whipped creamy by adding a few tablespoons of fresh cream and gently mixing it in by hand using a wire whisk. If the whipped cream is separated, then unfortunately it can’t be fixed.
how to freeze
- Line chilled cheesecakes in their cupcake liners on a baking sheet or tray without touching.
- Place the baking sheet in the freezer and freeze until solid (about 1 hour); this prevents the cheesecakes from freezing together later when stored. Alternatively, you can skip this step and freeze cheesecakes individually in their own plastic bags.
- Transfer mini pumpkin cheesecakes to a freezer safe airtight container; place parchment paper in between each row if stacking.
- Freeze for up to 3 months.
- When ready to eat, thaw in the refrigerator overnight.
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Naomi says
Jen, these look delicious! I love the fact that you can make them a couple of days ahead. I think I will be making these for Thanksgiving. Thanks for all of your great recipes. I know that when I make one of your recipes that it will be good!
Jen says
Thank you so much Naomi I am excited you might make them for Thanksgiving, I think everyone will love them! Happy Thanksgiving!
Cambria says
A lady from my job made these and OH MY GOSH they were AMAZING!! Everyone was asking her for this recipe!
Jen says
It’s so nice of you to take the time to comment Cambria! I’m thrilled they were such a hit, thank you!
Timma Wilson says
Question…
Step 1 says heat oven to 325.
Step 2 says bake Crust at 350.
Is that a typo? Do the crusts bake at 350 but the cheesecakes at 325?
Jen says
Thanks for catching that, just fixed! The crust and the cheesecake bake at 325 degrees F.
Timma Wilson says
These turned out fantastic! Big hit! Thank you for sharing!
Jen says
Thanks for reporting back Timma, I’ so pleased they were a hit! Happy Thanksgiving!
MARGIE says
Can I use pumpkin pie spice and if so, how much?
Jen says
Hi Margie, I haven’t personally tried it but I’m sure it would work just fine.
Gloria says
Made it today for church tomorrow of course had a taste test soo good I can hardly wait to share it
Jen says
YAY! I’m so pleased you loved them!
Cheryl novosel says
how many calories in each?
Jen says
You can calculate info at: https://www.myfitnesspal.com/tools/bmr-calculator Enjoy!
Bethany says
Made these yesterday for company today but couldn’t resist eating a couple last night and they are delicious! Love that they can be made ahead.
I did have a LOT of batter left – any suggestions? I’m going to try to freeze it for now and maybe make a batch of 6 at some point in the future.
Jen says
Thank you so much for taking the time to comment Bethany! Yes, you can absolutely freeze the batter. I would suggest freezing them in the cupcake liners.
Laura says
These look like the perfect size dessert so as not to have a whole cheesecake when there are lots of other desserts to try. Can the recipe be halved? If so, how would you divide the eggs?
Jen says
Yes! I would use 2 large eggs and omit the egg yolk.
Jenny says
Hello!
Just a doubt,in recipe it says
“ 3 8 oz. pkgs. cream cheese softened”
Just to be sure, I’ll need 38 oz? Asking because of the space between 3 and 8.
Is that 1000 grams aprox?
Thank you!
Jen says
Hi Jenny, you will need 3×8=24 ounces. Enjoy!
Marian says
I made these but in mini cheesecake pan. Now I see I was suppose to be for regular cupcakes size. I had alot of cheesecake left. Had to make more crust. Turn into big job.
Jen says
Hi Marian, sorry you missed it. It is in all caps in the first step.
Sandy says
I made this recipe last year at Thanksgiving and they were pretty delicious. But there was sooooo much cheesecake filling leftover even after over filling the cupcake liners. I bet it would’ve been enough to make another 12 cupcakes. I think I’d reduce the filling ingredients by at least 1/3, or maybe 1/4. Or perhaps cut the recipe in half then make extra crust and topping to get like 18 cupcakes?
Tasteful recipe but we ended up tossing the leftover filling because my daughter didn’t want to save it and we didn’t have enough of the other ingredients. If I were home I probably would’ve kept it and made more but this recipe already made quite a lot.
Jen says
Did you use regular cupcake tins?
D says
If I made in a silicone muffin pan could I not use liners?
Jen says
I would still use liners to be safe, but your call!
Bee says
What adjustments are needed if I just want to make a regular sized pie and not mini ones? Thank you!
Jen says
I have a pumpkin cheesecake recipe here: https://carlsbadcravings.com/double-layer-pumpkin-oreo-cheesecake/ You can use the same topping from the mini cheesecakes.
Jean Swain says
Jen, I am making these, again , but for an elderly group, which some people cannot have nuts. I am planning to make a gingersnap topping instead of the pralines. Would there be an adjustment to baking them with the alternate topping?
I absolutely LOVE your recipes!
Thank you,
Jean
Jen says
Thanks so much for making my recipes Jean! I think your gingersnap topping sounds delicious. The baking time should be about the same. Happy Thanksgiving!
Carol says
I love your website! You are my go to site for great recipe ideas. Thank you!
I would like to make the Mini Pumpkin Cheesecakes with Praline topping but one of my family members is allergic to nuts. Do you have a suggestion for another topping? He can eat seeds if that helps.
Jen says
Hi Carol, another reader suggest gingersnap cookies! I think that could be tasty, otherwise, an oat streusel topping would be great as well.
Mary says
Muffins are in the OVEN. In your decription steps the oven is 350 but in the recipe it is 325 degrees. Also is there something I can do with the extra batter. Hope they turn out.
Regards
Jen says
My apologies, just updated the recipe! 325 is correct.