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1
Preheat the oven to 375 degrees.
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2
Place muffin liners in 2 1/2-inch muffin tins.
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3
Place the brown sugar, pecans, oats, and butter in a food processor or blender and pulse 10 times until mixture is crumbly and well combined.
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4
Set aside.
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5
For the batter, place the sugar, oil, eggs and pumpkin in a large mixing bowl and beat with electric mixer set on medium-low until well combined, 1 minute.
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6
Add the flour and spices to the bowl and pour in a little of the water.
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7
Beat on low until just combined.
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8
Continue adding the rest of the water, beating on low speed until well combined.
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9
Stir in chopped pecans.
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10
Spoon batter into the muffin pans, filling three-quarters full.
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11
Spoon 2 teaspoons of the topping on the top of each muffin.
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12
Place muffin pans in the oven and bake 20 to 25 minutes, or until muffins spring back when lightly pressed with your finger and pecans are golden brown.
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13
Remove pans to a rack to cool for a few minutes, then carefully remove muffins to the rack to cool completely.
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14
Repeat the process as needed to bake all the muffins.
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15
To freeze, place cooled muffins in zipper-lock bags and store in the freezer for up to six months.
