In a large bowl, stir together brown sugar, flour, and pecans.
Cut in butter until mixture resembles wet sand. In
In another bowl, beat eggs and pumpkin.
Add eggs to dry mixture and stir until combined.
Using an ice cream scoop, scoop mixture into muffin pans.
Bake 20 to 25 minutes. Cool in pan 5 to 10 minutes, loosening with a knife around edges to prevent from sticking. Remove and cool on wire rack.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.