Preheat oven to 425 degrees. Combine first five ingredients in a large bowl; make a well in center of mixture. Stir together butter and next two ingredients; add to brown sugar mixture, and stir just until moistened. Coat 2 (12-cup) miniature muffin pans well with cooking spray. Place 1 tsp. finely chopped pecans in each muffin cup; spoon batter over pecans, filling almost to top. Place muffin pans on aluminum foil lined jelly roll pan.

Bake at 425 degrees for 10 to 12 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 2 minutes. Run knife around edge of each cup to loosen muffins and remove from pan.