Sticky-Bun Pumpkin Muffins

• 2 cups pecan pieces
• 12 cup butter, melted
• 12 cup firmly packed light brown sugar
• 2 tablespoons light corn syrup
• 3 12 cups all-purpose flour
• 3 cups sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 (15 ounce) can solid-pack pumpkin
• 1 cup canola oil
• 4 large eggs

1. Preheat oven to 350 degrees.
2. Bake pecans in a single layer in a shallow pain 8-10 minutes or until toasted and fragrant, stirring halfway through.
3. Stir together melted butter and next 2 ingredients.
4. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded teaspoonful pecans.
5. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture.
6. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.
7. Spoon batter into prepared muffin pans, filling 3/4 full.
8. Bake for 25-30 minutes or until a wooden pick inserted in center comes out clean.
9. Invert pan immediately to remove muffins, and arrange muffins on a wire rack.
10. Spoon any topping remaining in muffin cups over muffins.
11. Let cool 5 minutes.

pecan, butter, brown sugar, light corn syrup, flour, sugar, pumpkin pie spice, baking soda, salt, solidpack pumpkin, canola oil, eggs

Taken from www.food.com/recipe/sticky-bun-pumpkin-muffins-512308 (may not work)