Step-by-Step Instructions

Mix the melted butter, brown sugar and corn syrup together in a small bowl. Spoon a teaspoonful of the brown sugar mixture into 24 muffin cups (two 12-cup muffin pans) that have been sprayed with non-stick cooking spray. Sprinkle a tablespoon of pecans on top of the caramel in each cup. Set aside.

In a large bowl, whisk together the flour, sugar, baking soda, pumpkin pie spice and salt until well mixed. Set aside.

Bake the muffins in a 350°F oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. I recommend placing a cookie sheet or a piece of aluminum foil on the rack below the lowest pan to catch any of the topping that may overflow in the oven – it tends to bubble up a bit as the muffins bake. Remove the muffins from the oven and immediately invert each pan over a cookie sheet or large serving platter. Scoop any of the remaining topping onto the muffins. Cool for five minutes and serve.

These muffins taste best while they’re warm and the topping is gooey, but they’re also great at room temperature and keep well in an airtight container for up to three days.

Prep Time: 30 Minutes

Total Time: 50 to 60 Minutes

Servings: 24 muffins