Sticky Bun Pumpkin Muffins

Have you heard about the Cronut crazy? A bakery in New York came up with the idea to blend a croissant and a doughnut into to one delicious new pastry. A doughnut and croissant in one! Sounds crazy good, doesn't it? The method they use to make the Cronut is top secret and I read it was even being patented. The real Cronuts are only sold at this one bakery and people apparently will wait in line for hours just to nab one of these hybrid pastries. I live in Alabama, so I'm not able to get my hands on a Cronut unless I hop on a plane. Not a very convenient option for pastry buying. Hopefully the Cronut is still around the next time I make it to New York. Until then I've found another cross bred pastry hybrid that has made me all but forget my lust for the Cronut.

This muffin is the best of both sticky buns and pumpkin muffins. That sticky topping that makes a sticky bun a sticky bun, tops a super moist pumpkin spiced muffin. How good does that sound? Uh huh, pretty amazing. Best of all they take no time at all to make, in your own kitchen. No need to jump on a plane or wait in an hours long line.  Go make a batch. You'll thank me. Who knows you may just have people lining up at your door hoping to get one of these muffins!

Sticky Bun Pumpkin Muffins

SOURCE: myrecipes,com, 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

1/4 teaspoon cinnamon (optional)

1 teaspoon baking soda

1 teaspoon salt

2/3 cup water

1 (15-oz.) can pumpkin

1 cup canola oil

4 large eggs 

Preheat oven to 350°. Place  pecans in a single layer in a shallow pan and bake about 8 minutes or until nuts are lightly toasted, stirring halfway through.

In a medium bowl, stir together melted butter, brown sugar, and corn syrup. Lightly grease 2 12-cup muffins tins. Spoon 1 teaspoonful butter mixture into each cup and add 5-6 toasted pecans on top of the brown sugar mixture. (Overfilling the muffin tins with the brown sugar mixture will cause the muffins to overflow when baking. So a nice rounded teaspoon full is plenty of topping!)

In a large bowl, whisk together together flour, sugar, spices, baking soda, salt. Make a well in center of the dry mixture. In another bowl, whisk together pumpkin puree, water, oil, and the eggs. Add the wet ingredients into the dry ingredients, stirring  just until moistened.

Spoon batter over the pecan mixture in the muffin cups , filling three-fourths full. Place an aluminum foil-lined cookie sheet on lower oven rack to catch any overflow.

 Bake at 350° on for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Invert pan immediately onto a cookie sheet. Remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.

Part sticky bun, part pumpkin muffin....the best of both in one delicious muffin!

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