1Heat oven to 350 Spray 12-cup jumbo muffin cup pan. In saucepan, combine brown sugar, butter and honey. Cook, stirring over medium heat until smooth. Remove from heat. Stir in pecans and orange zest.
2In bowl, stir together flours, baking powder, baking soda and salt. In lg bowl, combine eggs and sugar. Beat on high for 3 mins. Add oil, sour cream and vanilla. Beat until combined. Slowly add flour mix and beat on low until smooth.
3Place 2 tbsp of pecan mix into bottom of each muffin cup. Spoon a heaping 1/3 cup batter over pecan mix in each cup. Place pan on lg baking sheet. Bake about 25 mins, or until a toothpick inserted near center comes out clean. Cool in pan for 5 mins. Using a knife, loosen edges of cake from pan. Invert onto a rack. Spoon any pecan sauce from bottom of pan onto cakes. Served best when warm.