2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup shredded coconut
1/2 cup chopped pecans
2 1/4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 cup solid-pack pumpkin
1/2 cup milk
1/3 cup vegetable oil
Coconut Praline Topping (recipe follows)
Combine flour, brown sugar, coconut, pecans, pumpkin pie spice, and baking powder in large bowl. Combine egg, pumpkin, milk, and vegetable oil in medium bowl; add to flour mixture. Stir just until blended.
Spoon batter into greased or paper-lined muffin cups, filling 3/4 full. Top with coconut praline topping. Bake in preheated 400 degree F oven for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes; remove to wire rack. Serve warm.
Yield: 1 dozen.
Coconut Praline Topping: Combine 1/2 cup packed brown sugar, 1/2 cup shredded coconut, 1/2 cup chopped pecans, and 3 tablespoons milk in small bowl.