|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