Caramel apple muffins

1. **Quick Caramel Frosting Peel, core and cut 4 apples into 24 (1/4 inch thick) rings. Saute apple rings, in batches, in a lightly greased skillet over med. heat 1 to 2 minutes on each side or until lightly browned. Remove from skillet and place 1 apple ring in the bottom of each of 24 lightly greased muffin pan cups. Peel and finely chop enough remaining apples to equal 3 cups. Set aside. Stir together sugar and next 3 ingredients in a large bowl. Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.) Fold in finely chopped apples and 1 cup pecans. Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full Bake at 350 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan, and cool, apple rings up, on a wire rack. Press the handle of a wooden spoon gently into the center of each apple ring, forming a 1 inch deep indentation in the muffins. Spoon warm Quick Caramel Frosting evenly over muffins, filling indentations. Sprinkle evenly with remaining 1 ½ cups chopped pecans. Caramel Apple Coffee Cakes: Omit apple rings, and prepare apple muffin batter as directed. Divide batter evenly between 2 greased and floured 8 inch round baking pans. Bake at 350 for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool on wire racks. Spoon warm Quick Caramel Frosting evenly over coffee cakes; sprinkle evenly with remaining 1 ½ cup pecans.