Muffin cup capacity will vary depending on pan manufacturer. Yield may increase if smaller muffin cups are used.
- 2 cup pecan halves and pieces
- 1/2 cup butter, melted
- 1/2 cup firmly packed light brown sugar
- 2 tablespoon light corn syrup
- 3 1/2 cup all-purpose flour
- 3 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (15-ounce) can pumpkin
- 1 cup canola oil
- 4 large eggs
- 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.
- 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.
- 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.
- Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jelly-roll pan on lower oven rack to catch any overflow.
- Bake at 350° on middle oven rack 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. Let cool 5 minutes.
Try this twist
- Pecan-Pumpkin Bread: Omit butter, brown sugar, and corn syrup. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed in Step 1. Omit Step 2. Prepare batter as directed in Step 3; stir in pecans. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour). Makes: 2 loaves. Hands-on time: 20 min.; Total time 2 hr., 40 min.