- 2
- 20 mins
- 60 mins
Ingredients
- 2 cups pecan halves and pieces
- 1/2 cup butter, melted
- 1/2 cup firmly packed light brown sugar
- 2 Tbsp light corn syrup
- 3 1/2 cups all purpose flour
- 3 cups granulated sugar
- 1 Tbsp. pumpkin pie spice
- 1 tsp baking soda
- 1 tsp salt
- 1 (15 oz) can pumpkin
- 1 cup canola oil
- 4 large eggs
Preparation
Step 1
1. Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12 cup muffin pans, and top each with 1 rounded tablespoonful pecans.
3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.
4. Spoon batter into prepared muffin pans, filling three-fourths full.
5. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack.
Spoon any topping remaining in muffin cups over muffins.