1/2 c. raisins
2 tbsp. rum or orange juice
2 (1/4 oz.) pkgs. active dry yeast (2 tbsp.)
1 tsp. brown sugar
1/3 c. warm water (110 degrees F.)
1/3 c. packed brown sugar
2 eggs, room temperature
2 tbsp. vegetable oil
3/4 c. mashed cooked pumpkin or canned pumpkin
1 1/2 tsp. salt
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/4 tsp. ground ginger
2 3/4 - 3 1/4 c. all purpose or bread flour
1/2 c. toasted chopped pecans
Praline Topping (see below)
24 - 28 pecan halves

PRALINE TOPPING:

1/2 c. packed brown sugar
1/2 tsp. ground cinnamon
2 tbsp. cold butter
1/2 c. finely chopped pecans

In a small bowl, combine raisins and rum or orange juice. Cover; let soak overnight or 3 to 4 hours. In large bowl of electric mixer, dissolve yeast and 1 teaspoon brown sugar in water. Let stand until foamy, 5 to 10 minutes. Add 1/3 cup brown sugar, eggs, oil, pumpkin, salt, cinnamon, nutmeg, ginger and 1 1/2 to 2 cups flour. Beat at medium speed with electric mixer 4 minutes or, beat 400 vigorous strokes by hand. Stir in pecans, raisin mixture and enough remaining flour to make a stiff batter. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.

Grease 24 muffin cups; set aside.

Prepare Praline Topping; set aside.

Stir down batter. Spoon into prepared muffin cups, filling half full. Butter your fingers and 2 914") lengths of waxed paper. Smooth tops of batter with your buttered fingers. Sprinkle 1 heaping teaspoon Praline Topping into each muffin cup. Press lightly into dough with back of a spoon. Press 1 pecan half into top of each. Cover lightly with buttered waxed paper. Let rise until doubled in bulk, about 30 minutes.

Preheat oven to 375 degrees. Bake 15 to 20 minutes or until golden brown. Cool on racks 5 minutes. Makes 24 to 28 rolls.

PRALINE TOPPING: In a medium bowl, combine brown sugar and cinnamon. Use a pastry cutter or 2 knives to cut in butter until mixture resembles coarse crumbs. Stir in pecans.