I can always count on finding a new recipe in my Southern Living Magazine, those Southern ladies always know how to win my heart! You might be wondering why I subscribe, if you have been reading my blog for a while you know that I have lived in the Midwest and the West but never the South. It was a gift last Christmas from my brother Nick and his wife Kelly and I really like it.
Last month’s issue had a recipe for these muffins and the name had me instantly because it featured 4 of my favorite things : Pumpkin…Pecan…Sticky Bun…Muffins. My parents are visiting this week and anytime I have company I try to have snacks around so my guests can help themselves. They were a big hit, especially with my dad. Give them a try this fall and stock up on canned pumpkin when you see it, I heard there is a shortage.
Ingredients
2 cups pecan halves and pieces
1/2 cup butter, melted
1/2 cup firmly packed light brown sugar
2 tablespoons light corn syrup
3 1/2 cups all-purpose flour
3 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1 (15-oz.) can pumpkin
1 cup canola oil
4 large eggs
Preparation
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. I lined my pans with muffin tins this time but I probably wouldn’t do it again because they didn’t look as pretty.
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.
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. Let cool 5 minutes.
These muffins look so great! I am making them…yum! You are right about baking with pumpkin and they way it makes your house smell so good.
These look so delicious. Thanks for sharing the recipe. I intend on making them- hopefully they look just as good.
I just made these and was wondering if, by chance, the recipe as listed made more than 12 cupcakes since mine overflowed and stuck together, I'm sure they're delicious.
Hey, yes they did made more than 12, I think I was able to get 18 out of the recipe. Sorry to hear they stuck together!