A mini version of a cake is called a cupcake. But what do you call a mini pie…that doesn’t have a crust? I’m calling these not-quite-mini-pies “pecan pie muffins”, but you can call them whatever you please, as long as you call me when you make them. They are as sweet and decadent as the filling of a pecan pie, but just as self-contained and easy to serve as a cupcake.
Jump to RecipePecan pie muffins are a huge hit in our home. With their classic, rich flavor, they would be a perfect Thanksgiving finger food, as well as an easy treat to bring to your office Christmas party. (That is, as long as there are no nut allergies.) While you could hypothetically eat these pecan pie muffins for breakfast, they are far richer than normal morning fare, and are best enjoyed as dessert – especially when served with a dollop of whipped cream or a scoop of vanilla ice cream.
Part of the reason I love this recipe – it is so easy to make. It calls for just seven pantry staples, and requires such minimal prep time that these muffins can go from bare ingredients to a final product in only half an hour. These make a great Thanksgiving finger food or warm fall recipe. If you’re looking for other nicely spiced desserts you may want to check out my Harry Potter inspired ginger cookie recipe, or perhaps our former neighbor’s favorite, caramel-filled snickerdoodles.
Ingredients
- 1 cup brown sugar
- ¾ cup butter, melted
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup chopped pecans
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
How to make pecan pie muffins
Start by preheating your oven to 350 degrees F. Grease a silicone muffin tin, or line a cupcake pan. But please note: thoroughly greasing a metal cupcake tin (and omitting liners) will not result in a nice final product. I attempted this folly on two separate occasions; both times, the pecan pie muffins were almost impossible to pry from the sides of the tin. While the pecan pie muffins still tasted great, they were more fit for ice cream toppings than as self-contained desserts.
Combine the melted butter and brown sugar in a mixing bowl. Once the sugar has dissolved, stir in the vanilla extract.
Next, mix in the chopped pecans and the eggs. Make sure you mix the dough thoroughly at this point, so that the eggs can provide adequate rise to the final muffins.
Finally fold in the flour and cinnamon. Try not to overmix your batter. Once the flour has completely combined with the batter, fill each prepared muffin section about 2/3 full.
Bake your pecan pie muffins for 18-22 minutes. Allow to cool for 5 minutes before removing from the metal pan. (If using a silicone pan, allow to cool in place and remove once cooled.) As tempting as it is – make sure you let these muffins cool for at least another 10 minutes before digging in. This type of muffin tends to hold onto heat and it’s easy to burn your mouth if you get overzealous!
There you have it – your pecan pie muffins are done! Whether you made these as a Thanksgiving dessert or just an after school treat, I hope you and your family enjoyed them. If you post about them on social media, feel free to tag @WhiskAVerseBaking. You can also leave any questions in the comments below, or click “Pin Recipe” in to make these muffins later.
Pecan Pie Muffins
Ingredients
- 1 cup brown sugar
- ¾ cup butter melted
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup chopped pecans
- ½ cup all-purpose flour
- 1 teaspoon cinnamon optional
Instructions
- Preheat oven to 350 degrees F. Grease or line a muffin tin.
- Combine butter and sugar in a mixing bowl before stirring in vanilla extract. Add pecans and eggs before stirring in flour and, if using, cinnamon.
- Fill each muffin section ⅔ full and bake for 18-22 minutes.
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