Pumpkin Muffins

1 1/2 cups whole wheat flour
3/4 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup honey

Topping:

1/2 cup chopped pecans 1/8 cup butter 1/2 cup brown sugar

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners.
In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Spoon into muffin cups so they are about 2/3 full.
Sprinkle about 1 TB topping onto each muffin (or add topping after they are baked, before they cool).
Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.