Line a jumbo muffin pan with liners. Mix a 5 pound batch of creme cake base according to manfacturer’s directions. At the end of mix time, stir in 1 pound 6.5oz peanut butter chips and 7.5oz pecans. Using a #8 grey scoop, deposit 3.6oz batter into each lined cavity. Sprinkle 0.10 bacon on each prepared muffin. Bake at 350°F for 15-20 minutes, let cool completely and depan. Drizzle each cupcake with warm maple donut icing.