Preheat oven to 350°. 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 teaspoonful 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. Place an aluminum foil-lined jelly-roll pan on lower oven rack to catch any overflow.
Bake at 350° on middle oven rack 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.
TRY THIS TWIST!
Pecan-Pumpkin Bread: Omit butter, brown sugar, and corn syrup. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed in Step Omit Step Prepare batter as directed in Step 3; stir in pecans. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Bake at 350° 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 a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour). Makes: 2 loaves. Hands-on time: 20 min.; Total time 2 hr., 40 min.
The flavor of these is good, but not worth all of the other issues in the recipe. Way too much batter to match the butter mixture - we ended up with 6 regular size and 24 mini muffins leftover that will need a glaze or frosting. Also, inverting the pan after baking was not enough. It took two of us to scrape the muffins out with a knife as they were stuck and then had to try to scoop the rest of the butter/pecan topping onto them while they were still warm. End result ooks nothing like the picture. There must be much better recipes that can deliver the holiday flavor without the stress and mess.
Yes, there is a lot of prep work involved, but the result is well worth it. I've made these several times and done the "bread" solution for the extra batter but the easiest solution the the extra batter is to make extra "goop" for the tops and have more muffins. Made these for a meeting one night and people were grabbing extras on their way out the door. No leftovers!! Is a definite "go to" muffin recipe, especially in the fall.
They definitely didn't look as pretty as the picture, and I agree with the other reviewers...For the work and calories involved, I think you could probably find a recipe that's a little better. I replaced 1 c. AP flour w/ whole wheat and only added 2 c. sugar -- and it still tasted great!
I really wanted to love this recipe because it combines pumpkin, pecans and sticky topping but it was just ok. While the taste was fine, what was really disappointing was the recipe itself. I agree with other reviewers...Southern Living's test kitchen let this one slide by without verifying how consistent it would perform for home cooks. It did make way too much batter (I cut my recipe in half to start with) and the baking time was at least 5 minutes longer than stated. At least I used up some leftover pumpkin I had!
These turned out great! Even though I followed the recipe exactly as stated, I had enough leftover batter to make 2 dozen mini pumpkin muffins. (That's A LOT of extra batter!) I put a cream cheese icing over them. They turned out just as great as the sticky bun muffins. So, the only reason that I didn't give it 5 stars, is because the recipe should have been more accurate to not have so much leftover batter... it would've been a lot wasted. Otherwise, they turned out just like the picture! And tasted delicious! Best straight out of the oven or warmed.