KANSAS PECAN-TOPPED PUMPKIN MUFFINS

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 cup milk
3/4 cup pumpkin puree, canned (not pie filling)
1/2 cup packed dark brown sugar
4 tablespoons butter or margarine, melted
2 teaspoons vanilla extract
2 large eggs
1/2 cup chopped pecans, toasted

Preheat oven to 400 degrees F. Grease 12 (2 1/2-inch) muffin-pan cups.

In large bowl, combine flour, baking powder, pumpkin pie spice, and salt; set aside.

In medium bowl, with wire whisk, mix milk, pumpkin, brown sugar, melted butter, vanilla, and eggs until blended; stir into flour mixture until just moistened. Spoon batter into prepared muffin-pan cups. Sprinkle tops with chopped pecans.

Bake 25 to 30 minutes until toothpick inserted in center of muffin comes out clean. Immediately remove from pan; serve warm.

Makes 12 muffins
Source: Jo Merrill