Pretty much any recipe with pumpkin in it catches my eye and I'm stocked up on pumpkin puree, so here's the first pumpkin recipe of the season:
Sticky-Bun Pumpkin Muffins
(from Southern Living)Makes 24 muffins
Preheat oven to 350 degrees
2 cups pecan halves & pieces
1/2 cup butter, melted
1/2 cup firmly packed light brown sugar
2 Tbsp. light corn syrup
3 1/2 cups AP flour
3 cups granulated sugar (I used 2 because to me 3 would be overly sweet)
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1 tsp salt
1 (15 oz) can of pumpkin puree (not pumpkin pie mix)
1 cup canola oil
4 large eggs
2/3 cup water
Bake pecans in a single layer on a cookie sheet 8-10 minutes, stirring halfway through and checking frequently, until fragrant and slightly toasted.
Stir together melted butter and next two ingredients. Spoon 1 rounded tsp. of butter mixture into each muffin cup and top with 1 rounded tablespoon of pecans.
Stir together flour and next four ingredients in large mixing bowl. Whisk together pumpkin & next three ingredients. Make a well in the dry ingredients and pour in the pumpkin mixture, stirring until just moistened.
Spoon batter into prepared muffins tins.
Bake at 350 degrees for 25-30 minutes. Invert pan immediately to remove muffins and spoon any topping remaining in cups over muffins. Try to let these cool at least five minutes before tasting!
I don't buy a lot of cooking magazines because I already have a lot and find most of the recipes I use online, but Southern Living's Fall Baking issue was a must for me. I like that it includes savory recipes as well as muffins and desserts. The muffin recipe above came from this issue. Happy baking!
I'm sharing on Mix It Up Monday: