1 1/2 cups chopped pecans
1 cup rolled oats
3/4 cup butter or margarine
1/4 cup packed brown sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/4 cup condensed cream of mushroom soup
1 teaspoon vanilla extract
1/3 cup butter, softened
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups or line with paper muffin liners.
In a large bowl, mix pecans, oats, brown sugar, brown sugar, and vanilla. Stir in soup, cream of mushroom soup, vanilla and butter. Place in small bowl.
Pour mixture into prepared muffin cups.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into center of muffin comes out clean. Cool slightly before removing from pan.
While muffins are baking, beat together butter, brown sugar, brown sugar, brown sugar, cream of mushroom soup, vanilla and 1/3 cup of butter. Stir batter into muffins.
Bake in preheated oven for 15 to 20 minutes, or until toothpick inserted in center of muffin comes out clean. Remove muffins from oven and sprinkle with remaining 1/3 cup butter. Allow to cool completely. Place an empty pastry bag or small plastic bag over top of each muffin.