Heat the oven to 400 degrees. Line 12 muffin cups with paper liners. Combine the pecans, brown sugar, 2 tablespoons of the flour and 2 teaspoons of the cinnamon in a small bowl. Cut in the butter using two knives, until the mixture is crumbly. Set aside. Whisk the remaining 2 cups flour, 1 1/2 teaspoons cinnamon, baking powder and salt in a medium bowl. Beat the sugar and oil in a large bowl at medium speed until blended. At low speed, beat in the eggs, one at a time, until combined. Beat in the cottage cheese. Slowly beat in the flour mixture alternately with the milk, beginning and ending with the flour mixture. Spoon half of the muffin batter into the muffin cups. Sprinkle with half of the pecan mixture. Top with the remaining muffin batter and sprinkle with remaining pecan mixture. Bake for 17 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely. Whisk the powdered sugar, 1 1/2 tablespoons of the heavy cream and light corn syrup in a medium bowl until smooth, adding additional cream, if necessary, to desired consistency. Spread over the top of the muffins.