Sticky Pecan Pumpkin Muffins

5 from 1 vote

An irresistible sticky pecan upside-down topping stars in these pecan pumpkin muffins that are like a sticky bun and a muffin all rolled in one!

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 464kcal

Preheat oven to 425F. Divide pecans between a 12-cup muffin tin and set aside.
Combine brown sugar, maple syrup, butter, water, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat and allow to simmer for 1 minute.
Remove sauce from heat and immediately pour on top of pecans in cups, pouring about 1-2 teaspoons sauce in each cup. Set aside.

In a large bowl, whisk pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla until smooth.
In a separate bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt. Fold flour mixture into liquid mixture until batter is just combined.
Divide batter between muffin cups on top of pecans, filling cups to the brim with batter. Bake muffins at 425F 5 minutes then reduce heat to 350F and continue baking 15-20 minutes until a toothpick inserted in muffins comes out clean.
Run a butter knife around muffins and immediately invert onto a parchment paper-lined cooling rack while warm. Serve muffins warm and enjoy!

Storing Instructions

Store muffins in an airtight container at room temperature up to 4 days. Muffins may also be frozen up to 2 months.

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