Ingredients
2 cups all-purpose flour1 cup sugar1 package (3.4 ounces) instant butterscotch pudding mix1 package (3.4 ounces) instant vanilla pudding mix2 teaspoons baking powder1 teaspoon salt1 cup water4 large eggs, room temperature3/4 cup canola oil1 teaspoon vanilla extractTOPPING:2/3 cup packed brown sugar1/2 cup chopped pecans2 teaspoons ground cinnamon
Preparation
In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter.
Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
