Makes 12 standard-size or 6 jumbo-size muffins.

• 1 pkg date quick bread mix (If desired substitute with nut quick bread mix and omit the pecans and decrease baking time by 5 minutes)
• 1/2 cup canned pumpkin
• 1/2 cup water
• 1/4 cup oil
• 1/2 cup chopped pecans
• 1/8 tsp cloves
• 1 egg
• 1 tsp cinnamon

Topping:

• 1/3 cup firmly packed brown sugar
• 1/3 cup chopped pecans
• 1 Tbsp margarine or butter softened

1. Heat oven to 350°. Grease 6 jumbo-size muffin cups or line with jumbo-size paper baking cups. (Or prepare 12 standard-size cups.)
2. In a large bowl, combine all muffin ingredients.
3. Stir by hand 50 to 75 strokes or until dry particles are moistened.
4. Divide batter evenly among muffin cups.
5. In a small bowl, combine all topping ingredients. Sprinkle evenly over batter.
6. Bake at 350° for 30 to 40 minutes or until a toothpick or knife inserted in center comes out clean.
7. Cool 15 minutes, remove from pan and cool completely on wire rack.
8. Wrap tightly with plastic wrap and store in refrigerator.

(giszmoe)