Sticky Bun Pumpkin Muffins Food

STICKY BUN PUMPKIN MUFFINS

Sticky Bun Pumpkin Muffins image

I found this recipe while searching for something that would double for breakfast or after school snack. Boy was it a hit. Can't think of a time these would not be just the thing. I am thinking of trying it as a bundt cake, maybe with a cream cheese filling? Anyway I highly recommend them just as they are.

Provided by Sue Roberts

Time 45m

Number Of Ingredients 13

Ingredients

2 c pecans, in pieces
1/2 c butter, melted
1/2 c light brown sugar, firmly packed
2 Tbsp light corn syrup
3 1/2 c all purpose flour
3 c sugar
1 Tbsp pumpkin pie spice
1 tsp baking soda
1 tsp salt
1 can(s) pumpkin (15 oz)
1 c canola oil
4 eggs (large)
2/3 c water

Steps:

1. 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
2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoon of butter mixture into each cup of 2 lightly greased muffin pans, and top each with 1 rounded Tablespoon pecans.
3. Stir together flour and next 4 ingredients in a large bowl, make a well in center of mixture. Whisk together pumpkin, next 3 ingredients. Add to dry ingredients, stirring just until moistened.
4. Spoon Batter into prepared muffin pans, fulling three fourths full. Place an aluminum pan on lower oven rack to catch any overflow.
5. Bake at 350 on middle oven rack for 25 to 30 minutes or until wood pick inserted in center comes out clean. Invert pan immediately to remove muffins.Spoon and topping remaining in muffin cups over muffins. Let cool 5 minutes. Guard until ready to serve or they will surely disappear.

PECAN STICKY MUFFINS

Pecan Sticky Muffins image

"These are so much quicker and easier to make than traditional raised sticky buns," assures Dorthy Bateman of Carver, Massachusetts. "Everyone just loves them! They are great company muffins for a Sunday Brunch."

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1 cup milk
1/4 cup vegetable oil
1/2 cup packed brown sugar
1 teaspoon vanilla extract
TOPPING:
1/4 cup butter, melted
1/4 cup packed brown sugar
1 cup chopped pecans

Steps:

In a large bowl, combine flour, baking powder, cinnamon and salt. In another bowl, beat the eggs, milk, oil, sugar and vanilla until smooth. Stir into dry ingredients just until moistened. , Into each greased muffin cup, spoon 1 teaspoon butter, 1 teaspoon brown sugar and 1 heaping tablespoon of pecans. Top each with 1/4 cup of batter. , Bake at 350° for 25-30 minutes or until muffins test done. Invert pan onto a piece of foil. Let stand for 2 minutes; remove pan. Serve warm.

Nutrition Facts : Calories 296 calories, Fat 17g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 214mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.

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{ "@type": "HowToStep", "text": "[mv_schema_meta name="whisk dry ingredients"]Stir together the flour, sugar, pumpkin pie spice, baking soda, and salt. [mv_img id="3862"]", "name": "[mv_schema_meta name="whisk dry ingredients"]Stir together the flour, sugar, pumpkin pie spice, baking soda, and salt. [mv_img id="3862"]", "url": "https://honeybunchhunts.com/praline-pumpkin-muffins/#wprm-recipe-3857-step-0-2", "image": "https://honeybunchhunts.com/wp-content/uploads/2020/08/whisking-dry-ingredients-2.jpg" }
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