Yield: 12 muffins
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Muffins:
1 package date quick bread mix
1/2 cup canned pumpkin
1/2 cup water
1/4 cup oil
1 egg
1/2 cup pecans, chopped
1 teaspoon cinnamon
1/8 teaspoon cloves
Topping:
1/3 cup brown sugar, packed
1 1/3 cup pecans, chopped
1 tablespoon margarine, softened

Cooking time: 25 minutes
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Preheat oven to 400 degrees.

Grease 12 muffin cups.

In a large bowl, combine all muffin ingredients; stir by hand 50-75 strokes or until dry particles are moistened.

Divide batter evenly among muffin cups.

In a small bowl, combine all topping ingredients; sprinkle evenly over batter.

Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from pan.
Cool completely on wire rack.
Wrap tightly with plastic wrap; store in refrigerator.

6 jumbo muffins- bake at 350 degrees for 30-45 minutes.

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