Pumpkin Sticky Bun Muffins

Don't you just love pumpkins? I can't wait until they make their appearance at the grocery stores so I've already got a few of my faux pumpkins out.

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: