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Mix Dry Ingredients Preheat oven to 350°F. Line twenty-four 2 ½-inch muffin cups with paper bake cups. In a small bowl combine ⅔ cup of the sugar, the pecans, and 1 tsp. of the cinnamon; set aside. In a very large bowl stir together flour, baking soda, salt, and the remaining 1 tsp. cinnamon. Make a well in center of flour mixture; set aside.
Whisk Batter To Combine In a large bowl whisk together the remaining 2 ⅔ cups sugar, the pumpkin, oil, eggs, and bourbon. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each about ¾ full. Sprinkle with nut mixture.
Bake and Top Bake 25 to 28 minutes or until a toothpick comes out clean. Cool in muffin cups 10 minutes. Remove; cool on wire racks. If desired, drizzle with Bourbon Icing before serving. Bourbon Icing
Make Icing In a small bowl stir together powdered sugar, bourbon, and enough milk to drizzling consistency.