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
- Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously.
- 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.
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
- 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
I’m about to make these muffins , 1/2 cup
Of flour is correct ?
Yes, that is correct!
Oh, and after some trial and error. I just grease the tin cups with butter. Get a nice crunchy outside. Using the paper or aluminum cups were a disaster for me.
Thanks for the feedback.
I have made with melting the butter and just softening the butter. Do not see much difference. Delish both ways. I did add a pinch of salt since really sweet but taste tested on my friends and neighbors (one friend was sniffing because I only brought 1 each for a couple people to taste–she asked me how many I had at home because she wanted more so I made another batch the next day and called her to stop by and she did; one guy neighbir just took 1 bite and said “gimme another one 😁), they loved them as much as I did. Just made 2 more batches to take to a potluck tomorrow. This is about the 5th time I have made them in 2 months. Thank you for sharing your recipe!
You are welcome!
These were soooooo simple to make and VERY delicious. In fact habit forming!😋 My problem was getting them out of the paper cupcake holders plus I greased them generously. Should I not use paper & just grease cupcake pan?
I would just grease the cupcake tins.
I made these muffins while my wife was working and when she came home I had just had them out of the muffin pan when she took one and eat it. You should have seen her face when she took the first bite and said “these are better than sex”, I have now changed what I call these muffins after serving them to several of my wife’s friends when they say the same thing “better than sex”
Hahaha! Glad I could help.
Went by the directions and came out horrible..center sunken and would not come out if muffin pan
The first time I tried these I thought there must be a typo. No leavening agent?? I went ahead and they didn’t rise so i thought they were a complete failure. After they cooled I tried one and it was delicious!
I do now make them a bit different. I do the ‘cookie method’ and blend the butter in a food processor then add the sugar, and then the eggs. In the other bowl I add the flour and pecan (or walnuts). Stir the dry ingredients until the pecans are full coated (so they don’t sink in the batter to the bottom of the muffin tin). Use a spatula to fold the creamed ingredients into the dry until just combined.
I generously spray my non stick muffin trays and haven’t had them stick yet. But to be sure don’t be pushing down the batter hard into the muffin cups.
I was just reading the comments and I making them right now should I add vanilla
Is it me, or is it you?
Batter tasted fine, although I was very suspicious of blending egg and butter without sugar or flour to bind the mixture.
Followed the directions . End result is kind of a gooey, half-baked, semi-muffin shaped ball of pecans, butter and sugar. Did not come out of the pan without a knife and prying, End result is nothing I would serve as a dessert or a muffin. I will have to find something else to serve tomorrow night. I might try crumbling and re-baking as a topping for ice cream. – some way to salvage this. We’ll see.
Where are the flavors? No vanilla or cinnamon
Have you tried them? You could definitely add those.
I tried it, but I used Swans Down cake flour…because I had it on hand. Perhaps that’s why mine failed! They were tasty, but dense and didn’t rise. I will try the recipe again using all purpose flour. I love butter… I use it in everything I bake, but w the natural oil and fat of the pecans, I will probably tweak the recipe and use 1/2 cup of butter instead of 2/3 cup! Either way I think it’s a great recipe worth trying again!
Thanks Donna. They don’t rise a ton even with all-purpose flour.
I believe their is an error in the recipe with the flour and pecan measurement. Should say 2 cups flour. 1/2 cup pecans ?
I made them according to the posted recipe plus I added 1 tsp of vanilla extract ….way to many nuts but the recipe was delicious
Sorry there is not a typo. That is correct. It’s a Pecan Pie recipe and so there is little flour and lots of pecans.
About how many mini muffins does this recipe make?
It depends but about 24
These are so easy to make. A big hit at the Church brunch. Moist and flavorful!
So happy to hear!
Instead of greasing the muffin tin could you use muffin liners?
sorry, I just saw the other posts on this subject
This sound delicious. Can’t wait to try the recipe. I’m wondering if you could use the paper cupcake liners? What do you think? 🤔
Yes, I think you could use liners.
These are wonderful – I have been making them for several years now and they are sooooo good! I also make them with GF flour sometimes (one inlaw has gluten sensitivity) and they still turn out great. I make them as mini muffins – you get all the taste of pecan pie but in bite-size servings (and with much less guilt!)….and personally I prefer the texture! Thanks so much for this recipe!
You are welcome!