Pecan Pie Muffins

Oh sweet pecan pie! Every Thanksgiving I remember trying to choose between pecan and pumpkin pie for dessert-and let’s be honest, I usually had both! These Pecan Pie Muffins capture the same sweet, nutty flavor of pecan pie in easy to eat and share muffin form.  They have a whopping five ingredients and can be whipped up in minutes! Try them once and it won’t be the last time!

Ingredients:

1 cup packed dark brown sugar
½ cup all-purpose flour
2 cups chopped pecans
2/3 cup butter, softened
2 eggs

Instructions

Preheat oven to 350 degrees.  Spray a muffin tin with a generous amount of nonstick spray-don’t skip this step or they will stick due to the caramelization of the sugar! Combine all ingredients in a mixer and mix on medium speed until combined, about two minutes.  Spoon batter into muffin tins, filling 3/4 of the way (they do not rise much,) batter will be thin. Bake for 14 minutes or until toothpick in the center comes out just barely clean.  Allow to cool five minutes before removing to a rack. (If muffins don’t release from tin easily, run a butter knife around the edge to loosen.)

Recipe via The Girl Who Ate Everything

Print

If you like this recipe you may also like:

Pecan Snowball Cookies

Easy Sugared Pecans

Butter Pecan Turtle Bars

Sharing is caring!