Candied Pecan Upside Down Pumpkin Muffins

This is another recipe I have been waiting to try - since before Thanksgiving!  My life finally slowed down enough for me to do it.  Today was a snowy day - a perfect day to be in the kitchen!

Jenn Corbett and RN for Wellness is the one to thank for this amazing recipe!  I adapted it slightly based on the ingredients I had on hand.

2 cups pecan halves and pieces
1/2 cup unsalted butter, melted
1/2 cup firmly packed dark brown sugar
2 T. real maple syrup
3 1/2 cups whole wheat flour

3 cups granulated organic cane sugar
1 T. pumpkin pie spice
1 tsp baking soda
1 tsp salt
1 (15oz) can pumpkin
1/2 cup canola oil
1/2 cup unsweetened applesauce
4 large eggs
2/3 cup water

1. Preheat oven to 350’.
2. Bake pecans in a single layer on a baking dish 8-10 minutes until toasted.
3. Lightly grease 3-12 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, oil, applesauce, 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 lined with waxed paper.

I had a bit of extra muffin batter beyond the 36 I prepped with the "candied" topping.  I baked the remaining batter in a paper lined muffin pan.  They were moist and yummy too!