Sticky-Bun Pumpkin Muffins
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
24
ingredients
- 473.18 ml pecan pieces
- 118.29 ml butter, melted
- 118.29 ml firmly packed light brown sugar
- 29.58 ml light corn syrup
- 828.06 ml all-purpose flour
- 709.77 ml sugar
- 14.79 ml pumpkin pie spice
- 4.92 ml baking soda
- 4.92 ml salt
- 425.24 g can solid-pack pumpkin
- 236.59 ml canola oil
- 4 large eggs
directions
- Preheat oven to 350 degrees.
- Bake pecans in a single layer in a shallow pain 8-10 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 teaspoonful 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 ¾ full.
- Bake for 25-30 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.
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