A tasty fall breakfast.
Preheat oven to 400F. Grease 12-cup muffin tin or line with paper liners.
In large bowl, whisk together dry ingredients.
In small bowl, mix milk, butter, syrup and egg; stir into dry ingredients and mix until just moistened. Fold in apples.
Fill muffin tins ¾-full. Top each with a pecan half. Bake 18-20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to wire rack to cool completely.
For glaze, mix sugar and syrup; drizzle over muffins.