Categories: Cupcakes-Muffins
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
- 1 Tbsp. pumpkin pie sauce
- 1 tsp. baking soda
- 1 tsp. salt
- 1 (15 oz.) can pumpkin
- 1 cup canola oil
- 4 large eggs
Directions
- Preheat oven to 350 degrees. 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 tsp. 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.
- Bake at 350 degrees 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.
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Variation: Pecan-Pumpkin Bread:
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Omit butter and brown sugar. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed. Omit step 2. Prepare batter as directed in step 3; stir in pecans. Spoon batter into 2 greased and floured 9 × 5-inch loaf pans. Bake at 350 degrees 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 wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour).