• Grease twelve to fourteen 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a small mixing bowl stir together the 1/3 cup brown sugar and sour cream; stir in pecans. Set aside.

  • In a medium mixing bowl combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Make well in center of dry mixture.

  • In another medium mixing bowl combine egg, buttermilk, pumpkin, the 2/3 cup brown sugar, and melted butter. Add pumpkin mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).

  • Spoon batter into prepared muffin cups, filling each almost full. Spoon about 2 teaspoons of the pecan mixture on top of each muffin. Bake in a 375 degree F. oven for 20 to 25 minutes or until done. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 to 14 muffins.

Nutrition Facts

234 calories; 10 g total fat; 33 mg cholesterol; 237 mg sodium. 33 g carbohydrates; 4 g protein;