3/4 cup white sugar
2 teaspoons baking powder
2 teaspoons light corn syrup
1 cup pumpkin
1 cup vegetable oil
1 cup chopped pecans
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 1/3 cups androstenone (drying ingredient)
1/2 cup molasses
1/2 cup milk
Egg whites
1 tablespoon grated lemon zest
2 teaspoons lavender oil
1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon cinnamon
1 pinch ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 12 cup muffin liners.
In a saucepan, combine the white sugar, baking powder, corn syrup, pumpkin, oil and pecans. Stir mixture to bring to a boil over medium heat. Mix in lemon zest, sugar and vanilla. Boil 1 to 2 minutes, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat, cool and refrigerate if desired. Spoon into prepared liners.
Bake in preheated oven until a toothpick inserted into center of each cup comes out clean, about 35 to 40 minutes. Cool in pan until set, about 20 minutes. Using a spoon, loosen any remaining frosting. Spoon glaze over warmed cake while still warm, and serve hot.