Preheat the oven to 350 degrees F. Spray muffin pan with non-stick cooking spray.
Stir together melted butter, brown sugar, and corn syrup. Spoon 1 teaspoon sugar/butter mixture into each cup of a lightly sprayed muffin pan. Top with 1 tablespoon pecans.
Stir together the flour, sugar, pumpkin pie spice, baking soda, and salt.
Whisk together the pumpkin, oil, and eggs.
Add the wet ingredients to the dry ingredients and stir until just moistened.
Using ¼ cup scoop measure, scoop batter into prepared muffin pans, filling ¾ full.
Bake in middle rack for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
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Tips For Making Muffins
Make sure the ingredients are at room temperature.
Spray the muffin pan cups with cooking spray before filling them.
Don't fill the muffin cup more than ¾ full.
Place a baking sheet beneath the muffin pan. This will catch any run over you may have from the praline portion of the muffin.
Immediately flip the muffin tin over. Use a cooling rack to lay over top of the muffin pan, then flip it over. The muffins should come right out with the praline portion on top.
Scrape any syrup and pecans that stayed in the muffin tin out and place it on top of the muffins.
Recommended Ingredient Substitutions
Substitute maple syrup for the corn syrup.
Use 1 teaspoon each of cinnamon, nutmeg, and cloves in place of the pumpkin pie spice.
Light brown sugar can be substituted for dark brown sugar.