Friday, November 18, 2011

Make It: Sticky Bun-Pumpkin Muffins

So, on Tuesday, a wonderful poster shared an amazing Southern Living recipe on a cooking forum I frequent.  As soon as I saw the post, I dashed into the kitchen and started baking up some...heaven.  Honestly, that is the only word coming to mind to accurately describe these.  My mom brought a few to work to share.  Her boss took a bite and immediately decided he was going to marry me.  Haha…a fairly good testimonial, I believe.

At any rate, you have probably skipped over the preceding lines in an effort to find out what the hell I was mooning over.

Sticky Bun-Pumpkin Muffins.

(My god do I need some work in taking good photos and setting the stage appropriately.  Ignore the splotches, please lol!)

I’ll let that sink in for a minute………


What a wonderful hybrid of two delicious treats…a genius mash-up, at that.  The flavors are very complimentary, the pumpkin creates a perfect crumb, and the pecans add that fabulous crunch.  Did I mention that the bottom holds a wonderful surprise?!

Give them a try to see for yourself and don’t say I didn’t tell you so.  Cuz I told you so.  ;)

Sticky Bun-Pumpkin Muffins
Original source: Southern Living 

2 cups pecan halves and pieces
1/2 cup butter, melted
1/2 cup firmly packed light brown sugar
2 tablespoons light corn syrup
3 1/2 cups all-purpose flour
3 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1 (15-oz.) can pumpkin
1 cup canola oil
4 large eggs
 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 teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.
3. 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 cup water; add to dry ingredients, stirring just until moistened.
4. Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jelly-roll pan on lower oven rack to catch any overflow.
5. Bake at 350° on middle oven rack for 25 to 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 5 minutes.

Makes about 2 dozen.


  1. Looks good! When I make, and I will, I'l be using olive oil and maple for the canola and corn syrup-- I'll let you know how they come out! Thanks for sharing.

  2. Thanks - they are mighty sinful but tasty as can be :) The maple sounds like an excellent sub...can't wait to hear how they come out! Think I'll hafta give that a try myself!