Recipe: Upside Down Pumpkin Pecan Muffins

This year I’ve been more obsessed with pumpkin than any other year. I feel like I’m cheating on my first love- chocolate. Everywhere I look, I discover another yummy-looking pumpkin recipe. My Pumpkin Pinterest board has 95 pins and counting. It’s going to take me a lot of afternoons spent baking to try all of those recipes.

Just today I discovered another one from Fort Mill Blogger Tricia Oakes on her blog Southern Spark. Her recipe for pumpkin muffins includes Butterscotch Chips and sounds heavenly.

This recipe for Upside Down Pumpkin Pecan Muffins is kind of like a pecan pie version of a pumpkin muffin. The muffin part is extra sweet and moist and the pecan brown sugar mixture is perfect if you are a pecan lover like I am. This recipe makes 24 muffins. Luckily the muffins have enough moisture that they will keep a good while without drying out.

Upside Down Pumpkin Pecan Muffins

• 2 cups pecan halves and pieces
• 1/2 cup butter, melted
• 1/2 cup firmly packed light brown sugar
• 2 tablespoons light corn syrup
• 3 1/2 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

1. Preheat oven to 350 degrees. Lightly grease 2 muffin pans. Place pecans in a baking tray or sheet and toast in oven for 8 minutes, stirring halfway through.
2. In a small bowl, stir together melted butter, brown sugar, and corn syrup. Place a teaspoon of mixture in bottom of each muffin cup. Evenly divide any remaining butter mixture between muffin cups. Top mixture with pecans, evenly dividing the pecans amongst the muffin cups.
3. In a large bowl, combine flour, granulated sugar, pumpkin pie spice, baking soda, and salt. Stir together and make a well in the center.
4. In another bowl, whisk together pumpkin, canola oil, eggs, and 2/3 cup water. Add to dry ingredients and stir just until combined.
5. Spoon batter into muffin cups. Cups should be three-fourths full.
6. Bake for 25 to 30 minutes, or until a wooden pick comes out clean. Invert pan onto a wire rack. Spoon any topping left in pan onto muffins.

Yield: 24 muffins

Recipe Source: Southern Living October 2011

Linked up at Michelle’s Tasty Creations