An irresistible sticky pecan topping stars in these soft pumpkin spiced muffins—like a cross between a sticky bun and a muffin all rolled in one!
As of yesterday, it is officially FALL, peeps! Do you know what this means? More pumpkin, more apples, more cozy fall stuff…basically all the same stuff that I’ve been sharing with y’all since September 1st.
But, but, we’re all OFFICIAL now is the difference! Now you can’t possibly hate on me for shoving all of the above fall stuff in your face.
I realize that sounds slightly unkind, but trust me: It’s for everyone’s own good. You’ll thank me later.
Now uh, how ’bout them muffins? You know, the ones that I haven’t even mentioned yet, just subtly hinted at? Yeah, THESE —>
Guys, I don’t want to brag, but I’m kinda becoming a total boss at rolling two (even three here!) breakfasts into one. I like to think it’s an acquired sense of madness, and I totally have it DOWN. 😉
What’s the deal-io with these muffins? They’re sorta a sticky bun and a pumpkin muffin all in one. Caramel-y pecan upside-down topping + super-moist pumpkin spiced muffin. What wizardry is this??
See what I mean now? Complete madness.
Fall, I’m lookin’ straight at ‘ya. Me and my muffins, yo.
Guys, I knoooow I’ve been frantically and even maybe psychotically shoving basically all the pumpkin stuff at you the past few weeks, but seriously! Upside-down pumpkin muffins, ya’ll! You need to get properly acquainted.
Sidenote: I need to reacquaint myself with these muffins for REAL. It’s been nearly 5 days since the last muffin was devoured and I am in serious pumpkin upside-down muffin withdrawal.
That could be partly due to all the caffeine I’ve loaded myself up with thus far today, but I’d prefer to say it’s because I’m muffin-less.
Why all the caffeine you may ask? Because as of tonight I am FLORIDA-bound! And I have food classes all day today and like a zillion things I need to do at home. Like packing for one thing? HALP.
I seriously can’t even think about any of that right now, because these MUFFINS! They’ve absolutely taken over my brain.
I might even be contemplating whipping up another batch of these babies before hitting the road tonight. Hey, SNACKS, guys! They’re a crucial part of any road trip.
Okay, I’m out, friends. More fall stuff tomorrow that I’m HOPING will self-publish itself without a hitch.
For now, have a muffin-tastic Thursday. Make THESE and it’s kinda guaranteed. 😉
Sticky Pecan Upside-Down Pumpkin Muffins
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- TOPPING:
- 1/4 cup butter
- 1/4 cup coconut sugar or brown sugar
- 2 tablespoons heavy whipping cream
- Pinch of salt
- 3/4 cup chopped pecans
- MUFFINS:
- 1 15 oz can pumpkin puree
- 3/4 cup coconut sugar or brown sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2-1/2 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
Instructions
- Make the topping: Preheat oven to 425F. Bring butter and sugar to a low simmer over medium-high heat. Stirring occasionally, cook caramel until a deep golden brown and slightly thickened. Remove from heat and whisk in whipping cream and a pinch of salt. Divide chopped pecans between a greased 12-cup muffin tin, placing nuts in the bottom. Top each with about 1/2 to 1 tablespoon caramel sauce. Set aside.
- Make the muffins: In a large bowl, whisk pumpkin, sugar, eggs, oil, buttermilk, and vanilla until smooth. In a separate bowl, combine flour, baking powder, salt, and pumpkin pie spice. Gently fold flour mixture into liquid, stirring until just combined.
- Divide muffin batter evenly between muffin cups, carefully spooning batter over nuts and caramel. Smooth tops. Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking 15-16 minutes or until a toothpick tests done.
- Cool muffin in pan 5-10 minutes, then very carefully, run a knife around muffins and quickly invert onto a cooling rack. Enjoy muffins warm!
Notes
More of my faaaaav pumpkin goodies! *cue drooling*
Pumpkin White Chocolate Cranberry Granola
Glazed Pumpkin Spice Cake Bars
Pumpkin Spiced Cornbread Wedges
Gayle@Pumpkin 'N Spice says
I’m so excited that it’s officially fall because that means even more apples and pumpkins! These muffins look fantastic, Sarah! I love the pecan topping! It really takes these gorgeous cuties to a whole new level!
Sarah says
YES. Glad I’m not the only one super-pumped for all things fall! Thanks Gayle. 🙂
Sina @ Vegan Heaven says
Wow! These look so delicious, Sarah! I can’t get enough of pumpkin these days! Love your food photography! 🙂
Sarah says
Thanks Sina! I’m glad that you enjoy my food photography! Thanks for stopping by. 🙂
Amanda says
A cross between a sticky bun and a muffin? This is the combo that I’ve always needed! What a great presentation!
Sarah says
It’s seriously a combo to be reckoned with! 😉 Thanks so much Amanda!
Kelly - Life Made Sweeter says
Yay, bring on all the apples and pumpkin! Starting with these adorable muffins! I love the upside down sticky pecan topping! Totally brilliant and perfect for fall!
Sarah says
Thanks so much Kelly! Hope you had a fab weekend, lady!!
Natalie @ Tastes Lovely says
So excited fall is here! October is my very favorite month. Especially because of all the great pumpkin baked goods. These pecan upside down muffins are perfection!
Sarah says
Heck yeahhh! Bring on all the fall goodies! 😉 You so need to give these muffins a go, Nat! xoxo
Dani @ Dani California Cooks says
Too much good going on here! I love pecans in baked goods :). So buttery!
Sarah says
Haha! Thanks Dani! 🙂
Izzy says
You are the pumpkin queen, Sarah! And these are just the best things ever! So creative and delicious looking! I love sticky buns 🙂
Sarah says
Aww thanks so much, Iz! Totally wishing I could send you a few dozen of these muffins! 😉
marcie says
Have fun in Florida! That sounds like so much fun. 🙂 And these muffins are one of the best ideas ever — you’re a pumpkin genius! Pinning to try these bad boys.
Sarah says
Thanks for pinning, girl! xoxo
Jen | Baked by an Introvert says
Upside down pumpkin muffins is such a creative idea. Topping them with sticky pecans sounds delightful. The joys of fall baking! Love this!
Sarah says
Oh gosh, yes! Fall baking RULES!
Kelley @ Chef Savvy says
Oh my gosh these look amazing Sarah!! I didn’t know you could make these in a muffin pan! I have been missing out!
Sarah says
Thanks Kelley! 🙂
Emily says
This are divine! My family devoured them in seconds! And requested that I make them again. I said Thanksgiving, they said they don’t want to wait so long! Thank you for this great recipe.
Sarah says
Thanks for reporting back, Emily! SO happy to hear these muffins are a win with your family. 🙂