| 2 c. Pecan halves and pieces | 1 Tbs. Pumpkin Pie Spice |
| ½ c. Butter, melted | 1 tsp. Baking Soda |
| ½ c. Firmly packed Light Brown Sugar | 1 tsp. Salt |
| 2 Tbs. Light Corn Syrup | 1 (15oz) can Pumpkin |
| 3 ½ c. All-Purpose Flour | 1 c. Canola Oil |
| 3 c. Granulated Sugar | 4 lg. Eggs |
Instructions: Preheat oven to 350. 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 and next 2 ingredients .Spoon 1 rounded tsp. butter mixture into each cup of 2 lightly greased 12 c. muffin pans, and top each with 1 rounded Tbs. 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 c. water; add to dry ingredients, stirring just until moistened.
Spoon batter into prepared muffin pans, filling three-fourths full. Bake at 350 for 25-30 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 for 5 minutes.
from: Southern Living
