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.
This Pecan Pie Muffins 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 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 Pecan Pie Muffins 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.
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.
If you enjoyed these Pecan Pie Muffins, you’ll love this recipes:
Monkey Squares – Banana Bread 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
- 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 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
We like these better than pecan pie, if that’s possible!!
It’s possible!
Loved these- 5 ingredients and I had them all on hand. They are a little crumbly but I think next time I will make sure to use a fresh bag of brown sugar instead of the last of one.
Glad you liked them.
How can I store these, a couple days ahead?….we have a “brunch table” at church for in between Sunday School and church service. I’d rather not have to bake right before I get ready for church.
After completely cooled you can place these in a freezer bag and freeze up to a month. Just thaw at room temperature for about 30 minutes.
I’ve made this recipe a bunch of times and it’s been a hit!
I have a question though, can I keep the mixture in the fridge until I’m ready to bake them?
I haven’t tried making the batter ahead of time so I can’t be sure.
Since there is no baking soda or powder, you should be able to make ahead. You would probably need to adjust cooking time if you bake them straight from the fridge though.
Delicious Christy! Thank you for the recipe! I usually save my recipes on pinterest but I this one will be saved and printed!! I don’t want to lose this one!!😊
Awesome! Thank you!!
Tried this! Really delicious and simple to make. To give it a little extra I added vanilla flavoring. Can’t make a pecan pie without the vanilla flavoring 😊
True. True!!
Can’t you just use cupcake paper liners?
Yes, you can!
These muffins are so good! For a little Christmas fruitcake flavor, I added some of the candied fruit. My husband absolutely loves them…and so do I! Merry Christmas!
ooh what a festive addition!
These pecan pie muffins are wonderful! I make them at least once a week! Easy easy❤️
So glad you enjoy them that much!
ABSOLUTELY the MOST YUMMIEST muffin!!!! My husband and I are not pecan pie fans, except for the Chocolate Pecan Pie. Came across this recipe because I had an abundance of fresh pecans from our wonderful neighbors. This muffin was so yummy, my husband ate two right away!!! My skinny, picky sister, gobbled one and took my last one home with her. This recipe is so easy and with ingredients I always have on hand. Thanks so much for sharing!!! Now I’m about to share with my wonderful neighbors😁
I love hearing that!
Success! I read all comments and took some tips, mainly Cindy’s. I threw in accidental tweaks…pie plate, doubled the recipe, and only 1 cup butter rather than 1 and 1/2 cup butter, only because I ran out of butter and my cupcake pan didnt seem very nonstick. I sprayed with olive oil. End result, perfection! A little crumbly when sliced but mostly intact. My pecan pie lovers approved! Thank you for your recipe and everyone’s comments.
Made these to try for Thanksgiving and the outcome was phenomenal. The taste is amazing and much less work and ingredients than pecan pie!! Highly recommend
Thanks for your feedback!
Made mini muffins, got 36 total, excellent recipe, followed instructions and had no problems at all. Using baking spray popped these little delicious suckers right out of pans. Definitely great recipe and find.
Awesome! I love that you enjoyed them.
So I was so excited to make these and did. That had an amazing taste except I used mini muffin pan and looked at baking time for this size which was 15-17 minutes. As always I set timer for less time just in case! I always air in the side I’d underbaking. I can always add a minute. So set timer for 13 minutes. There was absolutely no gooey pie like center at all. Actually they were completely too done. Baked at 350. Next time I will do 10 minutes and hope for gooey center! They had a great taste though.
Deb, yes all ovens cook differently so it’s wise to know your oven and maybe check it earlier.
Greased the hell out of the pan. Muffins stuck anyway. So disappointing to spend time on a recipe that you can’t get out of the pan.
The part I dug out with a spoon had a flat, one dimension sweetness. I did not like these.
Sorry yours stuck. You might need a new better non-stick pan.
My Mom’s favorite dessert is pecan pie. She is unable to chew crust, nuts, etc and in the nursing home her food is a mechanical soft type. I’ve been searching for a recipe that I could make to substitute for her favorite pie. This is so much appreciated. I ground the pecans and baked as instructed. Remember to not exceed baking time so that the center caves a bit and is soft and gooey like a pecan pie. So simple and so appreciated.
Ooh sounds delicious! Glad you liked it.
These were delicious!! I added a little vanilla, cinnamon, and a couple more tbsp of flour. The kids (and me) loved them. So quick and easy. I will be saving this recipe for potlucks.
Yum! Love that!
Yum!! Can’t wait to try these!
I hope you love them!
Made these today for the couple I work for. They loved them!! (I don’t eat pecans) Huge hit!!
I’m so glad to hear that!
I just made a paleo version of these and they’re delicious!!
Ooh yum!