Sticky Bun Pumpkin Muffins

Sue Roberts


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.


★★★★★ 1 vote

15 Min
30 Min


  • 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
  • 1 Tbsp
    pumpkin pie spice
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 can(s)
    pumpkin (15 oz)
  • 1 c
    canola oil
  • 4
    eggs (large)
  • 2/3 c

How to Make Sticky Bun Pumpkin Muffins


  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.

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