Created on November 11th, 2013
Preheat oven to 350 degrees.
Prepare muffin pans by brushing cooking oil over top of pan to prevent muffin from sticking.
Place 24 paper cups in muffin tins. Set aside
In a large bowl, combine milk, pumpkin, eggs, 1 TB vanilla, and pumpkin pie spice.
Add the cake mix and baking soda.
Mix until combined.
Using an ice cream scoop, place one large scoop of batter into each muffin cup. This recipe should make 24 muffins.
In a small bowl, melt butter.
Add brown sugar and flour.
Mix well and crumble on top of muffin batter.
Place muffins in preheated oven and bake for 18-22 minutes until done.
While baking, in a small sauce pan combine brown sugar, sugar, vanilla and heavy whipping cream.
Heat over medium heat until mixture starts to bubble on the sides (a simmer)
Remove from heat and stir until sugar is dissolved.
Add nuts and mix well.
When muffins are done, remove from oven and poke holes in the top of the muffins.
With a large spoon, spoon glaze over top of muffins to cover all surfaces.
Serve warm or at room temperature.
**To make as a breakfast cake, prepare a 9x13 baking dish with baking flour spray.
Prepare ingredients the same.
Pour into baking dish.
Sprinkle topping over the entire cake and bake for 25-30 minutes until done.
Remove and poke holes in cake and pour glaze over top of cake.
Serve and enjoy!