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Recipe : Entry # 9621
Name
Tracey Estes
Recipe Title
Sticky Bun Pumpkin Muffins
Recipe Theme
October: Pumpkin
Category
Desserts
Cooperative
Pioneer EC
Ingredients
2 cups pecan halves and pieces
½ cup butter, melted
½ cup firmly packed light brown sugar
2 tablespoons light corn syrup
3½ cups all-purpose flour
3 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1 15-ounce can pumpkin
1 cup canola oil
4 large eggs
2/3 cup water
Directions
Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring halfway through. Stir together melted butter, sugar and corn syrup. Spoon one rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans and top each with 1 rounded tablespoon pecans. Stir together flour and next four ingredients in a large bowl and make a well in center of mixture. Whisk together pumpkin, oil, eggs and 2/3 cup of water; add to dry ingredients, stirring just until moistened. Spoon batter into prepared muffin pans, filling ¾ full. Place an aluminum foil-lined jelly pan on lower rack to catch any overflow. Bake at 350 degrees on middle rack for 25-30 minutes or until a wooden pick inserted in the center comes out clean. Invert pan immediately to remove muffins and arrange muffins on a wire rack to cool. Spoon any remaining topping over muffins. Cool 5 minutes. Yield: 2 dozen.