Preheat oven to 350 degrees.

Grease muffin pan or line with cupcake liners.

In a large bowl, stir together brown sugar, flour, and pecans.

Cut in butter until mixture resembles wet sand. In

In another bowl, beat eggs and pumpkin.

Add eggs to dry mixture and stir until combined.

Using an ice cream scoop, scoop mixture into muffin pans.

Bake 20 to 25 minutes. Cool in pan 5 to 10 minutes, loosening with a knife around edges to prevent from sticking. Remove and cool on wire rack.