Sticky Bun Pumpkin Muffins

My sister Erin got me a subscription to Southern Living magazine, and I love it! I saw this recipe in Southern Living magazine for the October issue and I thought it looked so amazing I wanted to try it out myself. The recipe calls for pumpkin pie spice, since I couldn't find that I substituted with vanilla extract and cinnamon. So here it is hope you like it, it is a perfect fall recipe. Thanks again Southern LivingSticky 

Bun Pumpkin Muffins

Recipe adapted from Southern Living Magazine 

• 1 cup pecan halves
• 1/4 cup butter, melted
• 1/4 cup brown sugar
• 1 tablespoon corn syrup
• 1 3/4 cup flour
• 1 1/2 cup granulated sugar
• 1 teaspoon vanilla extract 
• 1 teaspoon cinnamon 
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 oz can pumpkin
• 1/2 cup canola oil
• 2 eggs

1. Preheat oven to 350 degrees. Bake pecans for 8 minutes, until fragrant. 

2. Stir the melted butter and next 2 ingredients. Spoon 1 rounded teaspoon butter mixture into each cup lightly greased 12 cup muffin pans and top with 1 rounded tablespoonful pecans.

3. Stir together flour and next 5 ingredients in a large brown.

4. Whisk the pumpkin and next 2 ingredients and 2/3 cup water. Add to dry ingredients, stirring until moistened. 

5. Spoon batter into muffin pans, filling three fourths full.

Bake for 25-30 minutes. Invert pan immediately to remove muffins and arrange on a wire rack. Spoon any topping remaining in muffin cups over muffins.

-Tara