Instructions: 1. Preheat oven to 400 degrees F. Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.

2. In large bowl, combine flour, baking powder, pumpkin-pie spice, and salt. In medium bowl, with wire whisk, mix milk, pumpkin, brown sugar, melted margarine or butter, vanilla, and eggs until blended; stir into flour mixture until just moistened.

3. Spoon batter into 12 muffin-pan cups. Sprinkle tops with chopped pecans. Bake 25 to 30 minutes until toothpick inserted in center of muffin comes out clean. Immediately remove from pan; serve warm. Or, cool completely on wire rack; reheat if desired. 12 muffins.

BUSY COOKS TIP: Make up to 2 days ahead. Cool completely and store in airtight container. Reheat, wrapped in foil, in 350 degrees F. oven 20 minutes. jmerrill@prodigy.com

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