• 3 T. brown sugar
• 1 T. sour cream
• 1/3 cup broken pecans
• 2 cups all purpose flour
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground clove
• 1 beaten egg
• 3/4 cup buttermilk
• 3/4 canned pumpkin
• 2/3 cup brown shugar
• 1/3 cup margarine, melted
• 1/2 tsp. baking soda
  

Grease twelve 2 ½ inch muffin cups or line them with paper bake cups. Set muffin cups aside. In a small bowl stir together 3 tablespoons brown sugar and sour cream. Stir in pecans. Set aside. In a medium mixing bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg and cloves.

Make a well in the center of the dry mixture. In another medium mixing bowl, stir together egg, buttermilk, pumpkin, 2/3 cup brown sugar and melted margarine. Add the pumpkin mixture all at once to the dry mixture. Stir just until moistened. Spoon batter into the muffin cups, filling each ¾ cup full. Drop 1 tsp. of pecan mixture on top of each muffin. Bake in a 400 degree oven about 20 minutes or until done. Cool slightly, and serve warm.