Pecan Pie Muffins
Pecan Pie Muffins are a mix between a pie and a muffin. They have a muffin texture with a soft gooey inside like a mini Southern pecan pie. This recipe is one of the highest used recipes during the fall especially for Thanksgiving!
PECAN PIE MUFFINS
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 is something I do once a year and I don’t have enough motivation to do it more than that.
The actual process of making a turkey 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.
Sooooo, instead I’m sharing some Pecan Pie Muffins that a reader Tammy sent me a long time ago. 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 Pecan Pie Muffins are super easy to throw together with only five ingredients. Tammy swears if you just under-bake them, they really taste like a pecan pie and she’s right. They have crispy chewy edges and a soft gooey center. If you’re scared of butter you should just walk away now. Just sayin’. The only way you can screw these up is to not properly grease your pan. Baker’s Joy spray works really well here.
HOW TO MAKE PECAN PIE MUFFINS
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Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously.
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In a medium bowl, beat the butter and eggs together. Pecans should be about this size.
- Stir in brown sugar, flour and pecans.
- Stir in dry ingredients just until combined.
- Spoon batter into muffin cups about 2/3 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.
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OTHER PIE RECIPES
- Banana Cream Pie
- Peanut Butter Pie
- S’mores Pie
- Cherry Cheese Pie
- Boston Cream Pie
- Lemon Pie
- Peaches and Cream Pie
- Turtle Pie
- Nacho Pot Pie
- Pecan Pie Bars
Pecan Pie Muffins
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 mini Southern pecan pie.
Ingredients
- 1 cup packed light brown sugar
- ½ cup all-purpose flour
- 2 cups chopped pecans
- 2/3 cup butter, softened
- 2 eggs, beaten
Instructions
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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.
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Spoon batter into muffin cups about 2/3 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.
Recipe Notes
Source: given to me by Tammy and adapted from Allrecipes
I was wondering about the pecan on the muffins on top in the picture. Can you put one on there at the beginning?
This is the Taste of Home recipe.
2021- these are the best ever!! No kidding 😃!
All my friends want the recipe but I still don’t know if I should ?? Lol
Thank u so much ☺️
Haha true!
Delicious but center is not gooey. Going exactly by recipe. Have made several times and centers just will not be gooey like picture. Any ideas ?
Sounds like your oven cooks hot. Have you tried less baking time?
These are dangerously delicious! Used butter Pam and did not stick.
Great to hear!
These should have an addiction warning. When I give some to my mother, she refuses to share. Probably one of my favorite recipes and so simple to make. I use bakers joy and spray my pans really well. So far I’ve had none stick.
So happy to hear that!
Can I make these gluten free and still taste good? If so what do I use?
I have not tried to make it gluten free. Maybe gluten free flour?
Hi Debbie!
I’ve made these several times using Jules GF Flour and they are absolutely delicious! They turn out exactly like the picture. The last couple of times, I added 1/2 cup of Lily’s semi-sweet chocolate chips and 1/2 cup of unsweetened coconut…they were amazing! Hope this helps you out.
Can these be made ahead & frozen?
Sure! THey freeze great.
Used silicone muffin forms…sprayed with pam…..easily removed!
Thanks for the tip!
They are delicious and decedent. I added some oatmeal to the mix and it worked great too.
Thank you! So glad you liked it!
I got 8 regular muffins and 12 mini muffins from one batch. Is there something missing in this recipe? At least half of them just ended up being in crumbs. They did taste good though.
Hmm Sounds like you maybe cooked too long?
Oh no, I was looking forward to making these. I was wondering how to get the center all gooey, like the picture.
We made these several times over the holidays, including to give as gifts to the neighbors. They were a big, big hit. The recipe is great as is, but I did try 1 t of vanilla with one batch and added some Kahlua to another batch (because I love Kahlua pecan pie) and they tasted great as well. Since they are so decadent, we made mini muffins and felt they were the perfect serving size.
Wow fantastic!
How much Kahlua did you use?
Mine were too greasy. They taster really good but were just too greasy. I had my eggs and butter at room temperature but could not get them to mix well.
There’s a lot of butter in there.
I just made these per the recipe; used muffin cups and it made 12 muffins. I let them cool completely before eating, probably a couple hours time. They were so good! No trouble getting them out if the cups or muffin tin.
The eggs ingredient should probably note that they need to be room temp to cream with the butter well. My eggs were too cold and seized the butter up. I should’ve known better. I just let it sit for a bit to warm up before beating.
Oh yes. That’s helpful
These are yummy
Very good! To a couple of them I added pumpkin pie spice to the batter. Tastes good too, but they came out a little bit drier. Maybe too much PPS? Highly recommend this recipe, just in time for Thanksgiving.
Can you make this using muffin liners? Also, do you recommend roasted or raw pecans?
Yes, you can use muffin liners. I use raw pecans but you can use roasted.
If you made this in a 5×8 loaf pan do you know how long you would bake it?
I don’t. I haven’t tried it. The center is supposed to be gooey in these so I’m not sure that would work.
You can add chocolate chips to ANYTHING and improve it !!!!
True!
I love the pecan pie muffins. The only problem is getting them out of the muffin tin. I have used Pam butter spray very generously but still they do not want to come out. Should I let them cool completely before removing or as soon as I get them out of the oven?? They are one of my favorites but they look ugly by trying to piece them together. Any suggestions??
I spray the muffin pan with Pam and with Baker’s Joy (which has a little flour in it) and they never stick.
Made the recipe exactly as written, and they turned out perfectly. Just like pecan pie. Let them sit for a few minutes before removing them.
These were awesome.. I actually added about a half cup of white Karo and made 12 instead of 8..they taste exactly like those little mini pecan pies you buy at the store.. I may make some little pie crusts next time and put this in for the filling..yummmm..
Glad you liked them!
How many regular muffins does a single recipe make?
These are the very best muffins I have ever tasted. Very easy to make. Too easy? I’m making them every month now, no self control whatsoever!
Thank you!
My Granddaughter made some recently and I love them !!!
My turn to make them and share !
Yay!!
Mine were too greasy, the kids loved them, but some fell apart. What did I do wrong?
They are very delicate. Did you let them cool?
Looks delicious!! Do you think I could add chocolate chips?
Sure!