1/3 c. brown sugar

2 T. sour cream

1/4 t. salt

2/3 c. chopped pecans

2 c. flour

2/3 c. packed brown sugar

2 t. baking powder

1/2 t. baking soda

1 t. ground cinnamon

1/4 t. ground nutmeg

1/8 t. ground cloves

1/4 t. salt

1 egg

3/4 c. rice milk

1 t. lemon juice

3/4 c. canned pumpkin

1/3 c. butter, melted and cooled

Preheat oven to 375º F.

For the praline topping, in a small bowl, mix together 1/3 c. brown sugar, sour cream and 1/4 t. salt. Stir in pecans, tossing to coat. Set praline mixture aside.

In a large mixing bowl, whisk together the dry ingredients (flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt).

In a medium bowl, whisk the wet ingredients (egg, rice milk, pumpkin, butter and lemon juice) together, combining well. Add wet mixture all at once to dry mixture, and stir just until the dry ingredients are moistened.

Spoon into muffin cups lined with muffin papers. Bake for 20 minutes, or until a wooden pick inserted in the muffin portion comes out clean.

Positively Splendid: Pumpkin Praline Muffins

Yield: 14 muffins (214 calories per muffin)