Sticky-Bun Pumpkin Muffins

The flavor of these is good, but not worth all of the other issues in the recipe. Way too much batter to match the butter mixture - we ended up with 6 regular size and 24 mini muffins leftover that will need a glaze or frosting. Also, inverting the pan after baking was not enough. It took two of us to scrape the muffins out with a knife as they were stuck and then had to try to scoop the rest of the butter/pecan topping onto them while they were still warm. End result ooks nothing like the picture. There must be much better recipes that can deliver the holiday flavor without the stress and mess.

Yes, there is a lot of prep work involved, but the result is well worth it. I've made these several times and done the "bread" solution for the extra batter but the easiest solution the the extra batter is to make extra "goop" for the tops and have more muffins. Made these for a meeting one night and people were grabbing extras on their way out the door. No leftovers!! Is a definite "go to" muffin recipe, especially in the fall.

Wonderful! I baked a dozen muffins then used the extra pecans and batter to do a loaf bread. What a treat.

I had these at a friend's house and they were loved by all.

They definitely didn't look as pretty as the picture, and I agree with the other reviewers...For the work and calories involved, I think you could probably find a recipe that's a little better. I replaced 1 c. AP flour w/ whole wheat and only added 2 c. sugar -- and it still tasted great!

I really wanted to love this recipe because it combines pumpkin, pecans and sticky topping but it was just ok. While the taste was fine, what was really disappointing was the recipe itself. I agree with other reviewers...Southern Living's test kitchen let this one slide by without verifying how consistent it would perform for home cooks. It did make way too much batter (I cut my recipe in half to start with) and the baking time was at least 5 minutes longer than stated. At least I used up some leftover pumpkin I had!

These turned out great! Even though I followed the recipe exactly as stated, I had enough leftover batter to make 2 dozen mini pumpkin muffins. (That's A LOT of extra batter!) I put a cream cheese icing over them. They turned out just as great as the sticky bun muffins. So, the only reason that I didn't give it 5 stars, is because the recipe should have been more accurate to not have so much leftover batter... it would've been a lot wasted. Otherwise, they turned out just like the picture! And tasted delicious! Best straight out of the oven or warmed.

These tasted fine, but not wonderful considering the work and the calories involved. I agree with others that they were not very gooey and some of the sauce oozed out of the muffin cups. I soaked my pans in hot water immediately after removing the muffins so they would be easier to clean. After 24 muffins I had enough batter for one loaf of pumpkin bread. I used 1/2 whole wheat flour and 1/2 all purpose and the texture was still lovely and light. Overall, I have other pumpkin bread/muffin recipes that are easier, more healthful and just as good.

I had so much batter and not enough muffin pans, so I made 12 muffins and dumped the rest of the mixture into a loaf pan (after mixing in the remaining pecans). I saved the leftover sticky bun mix and spread it on top of the pumpkin loaf. The sticky bun mixture in the muffins did spill over into the oven quite a bit and had to be caught by a cookie sheet. Muffins were good and great with a warm cup of coffee.

Wonderful muffins! Made my own pumpkin pie spice mix: 2 tsp Vietnamese cinnamon, 1/2 tsp each ground ginger, ground nutmeg, 1/4 tsp ground cloves. Made 27 muffins with this recipe. Made 12 according to recipe, 6 plain and then the rest of the batter I stirred in some mini chocolate chips. Sprinkled cinnamon sugar on top before baking. Moist muffins with great texture and flavor. Everyone loved them!

Excellent muffins..it did make alot of batter...which is great for giving to friends & neighbors...I made with pecans and made some with raisins and apple ones. I might next time try making them with mashed sweet potatoes instead of pumpkin. I need to buy more muffin pans. Thank you Southern Living!

I modified the recipe as follows: I made the bread rather than the muffins, but I did make the 'sticky bun sauce' and spooned it over the warm bread after removing it from the pan. I placed wax paper under the cooling rack to catch all of the excess drippings. The sauce dried into a wonderful glaze, which added significantly to the aesthetic and the taste. I also added a teaspoon of vanilla to the bread batter as a personal preference. Very dense, moist and flavorful bread. Texture, flavor and presentation were all excellent. Would make again with my modifications.

I had no issues with the gooey part escaping my muffin pans. Made these this afternoon, and they've already been tested (approved) and claimed. I did have additional batter and so ended up with 7 plain pumpkin muffins (not a bad thing, really).

Ok recipe with a lot of prep work. Good suggestion from previous review on using a baking sheet under the muffin pans.

This recipe made enough for 30 regular muffins. The sticky bun filling oozed out of the sides of the muffins while baking, so they were not as gooey as expected. Also, put the muffin pans on top of lined cookie sheets or your oven will look like mine right now. They tasted good, but not exceptional.