Butterscotch Muffins

2 cups all-purpose flour
1 cup sugar
1 package (3.4 ounces) instant butterscotch pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
4 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract

Topping
2/3 cup packed brown sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon

In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.

Combine the topping ingredients; sprinkle over batter. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes about 1-1/2 dozen.