These Pecan Pie Muffins are a mix between a pie and a muffin. They have a muffin texture with a soft gooey inside like a pecan pie.
For a second I had the idea of giving you guys a beautiful step by step tutorial on how to make the perfect Thanksgiving turkey. But quite frankly making a turkey still terrifies me even though I’ve done it several times. The actual process isn’t that hard but if you screw up the bird, Thanksgiving is ruined. In my nightmare I imagine everyone sitting around a huge table staring sadly at their empty plates and then at me.
I’m not so much worried about a dry turkey because with a little gravy, almost any turkey is edible. My biggest fear is everyone showing up for dinner and having to wait a couple of hours to eat because I didn’t calculate my cooking time correctly and my turkey is raw.
Sooooo, instead I’m sharing some Pecan Pie Muffins that a reader Tammy sent me. I want to call these Puffins because they’re pie/muffins. I felt like they were more pie than muffin but my husband felt the opposite. These are super easy to throw together with only five ingredients. Tammy said if you just under-bake them, they really taste like a pecan pie and she’s right. I managed to eat more than I should have. They have crispy chewy edges and a soft gooey center.
- 1 cup packed light brown sugar
- ½ cup all-purpose flour
- 2 cups chopped pecans
- ⅔ cup butter, softened
- 2 eggs, beaten
- Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously. Grease them well or they will stick. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined.
- Spoon batter into muffin cups about ⅔ full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.