Candied Pecan Upside Down Pumpkin Muffins

Ingredients

• 2 cups pecan halves and pieces
• 1/2 cup unsalted organic butter, melted
• 1/2 cup firmly packed dark brown sugar
• 2 T. Real Maple Syrup
• 2 cups whole wheat flour
• 1 1/2 cups all- purpose flour
• 3 cups granulated organic cane sugar
• 1 T. pumpkin pie spice
• 1 tsp baking soda
• 1 tsp salt
• 1 (15oz) can pumpkin
• 1 cup canola oil
• 4 large organic free range eggs
• 2/3 cup water

Instructions

1. Preheat oven to 350’.
2. Bake pecans in a single layer on a baking dish 8-10 minutes until toasted.
3. Lightly grease 2-12 cup muffin pans and set aside. (Do not use paper baking cups)
4. Stir together melted butter, brown sugar, and maple syrup.
5. Spoon 1 teaspoon full of butter mixture into the bottom of each muffin cup.
6. Sprinkle with toasted pecans, Set aside.
7. In a large bowl stir together flours, sugar, pumpkin pie spice, baking soda, and salt.
8. Once combined form a well in the center of the flour mixture.
9. In a large glass bowl whip together pumpkin, canola oil, eggs, and water.
10. Add to dry ingredients and stir until moistened, do not over mix.
11. Spoon batter into muffin cups prepped with candied pecans, Fill 3/4 full.
12. Bake at 350’ for 20-30 minutes or until toothpick inserted comes out clean.
13. When muffins are done, Invert pan IMMEDIATELY to remove muffins (they will be stuck if not done immediately).
14. Arrange on wire rack prepped with a little cooking spray to prevent sticking.