This quick and easy pecan pie muffins recipe is easy to make and tastes just like homemade pecan pie! It’s convenient and great for lunches and parties!
Pecan Pie Muffins Recipe
This quick and easy pecan pie muffins recipe is easy to make and tastes just like homemade pecan pie! It ‘s convenient and great for lunches and parties!
Ingredients
Units
1 cup chopped pecans
1 cup brown sugar
1/2 cup all-purpose flour
2 eggs
1/2 cup (stick) butter or margarine, melted
Instructions
- Preheat oven to 350°.
- Combine the first 3 ingredients.
- In a separate bowl beat the eggs until foamy.
- Add butter.
- Pour the egg mixture into the dry ingredients.
- Blend until moistened. Don’t over-blend.
- Pour into muffin tins with papers.
- Bake for 20-25 minutes.
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As a single I appreciate recipes of this type that I can eat one and freeze the others for later (if I can discipline myself to do so!) Thanks.
Your “Pecan Pie Muffins” do you fill in the cups halfway or more? What’s the quantity?
Usually between 1/2 – 2/3 full depending how big you want them. If you go over 2/3 full for any muffin recipe they sometimes pour out over the cup and stick to the pan. 2/3 is the standard amount to allow for raising. If I am fixing them for several young kids, need to stretch them or if they are very rich muffins I will make smaller ones and only fill 1/2 full.
What kind of flour please?
all purpose. All of the flour in our recipes are all purpose unless other wise stated.
Am I right that there’s no leavening in these?
If that’s the case, what makes them rise so beautifully?
No it doesn’t call for leavening. Eggs are used as leavening in some recipes and this is what works for these. They maybe slightly more dense only because it is like a pecan pie.
These sound fabulous and so easy!
Just want to check before trying: I noticed there’s no leavening agent; is that correct?
yes.
How many muffins does this make? I realize it depends on how full you fill cups, but approximately, please.
This makes about 18 mini muffins and about 6 regular size.
Absolutely delicious! Thank you so much for this recipe. Definitely going to become a regular here…as soon as I find pecans on a good sale! lol
I made these Saturday. They are easy and quick to make. My daughter and her youngest son was here Sunday to eat lunch with us. They ate some of them and she wanted the receipe.
What I like about them is that they`re not too sweet. I love pecan pie, but it is so sweet, just one small bite is all I can eat.
I made this recipe as our dessert at Thanksgiving time. Didn’t know if my family would like them. Wow! They loved these little pecan pie muffins! They are not to sweet and I made extra and froze a batch. I didn’t need to make pies for Thanksgiving! This recipe is a keeper!
This is a wonderfully delicious twist on a holiday regular and favorite!! I agree, it’s not too sweet, just right!
I shared your recipe (and link with credit) on our facebook page!
Thanks again for sharing! Merry Christmas!
I made these with 1/2 cup of gluten free flour blend and 1/4 cup or sorghum flour and they came out fantastic! Thank you so much :)
Thanks Helen …lets chat…I am Celiac too…
I can be reached easily at gmale if you’d like.
I am always “hearts abound 4 luv” any where you look.
I am writing a cookbook. Any recipes would help- I’m new at this. Others please chime in if you are Celiacs.
Happy New Year everyone!
No one has posted how many this makes. I like to know before I start and since I’m new to baking muffins, can’t guessimate.
This recipe will make a dozen or less. It really depends on how full you fill your muffin cups as to how many you get.
12 regular 20-24 mini. 8-9 giant
Attending our first Beta meeting on the 13th and was asked to bring the dessert- this sounds great so topped with whipped cream.
Also looking for a coconut coffee cake recipe- anyone have a idea with glazed icing.
have a great day
Just thought I’d share my variation :)
I used sliced almonds since that is what I had & added a handful of cranberry-raisins.
I made 12 mini muffins & 2 mini loaves…they’re very yummy! I made them for a friend who just had surgery–glad there’s enough to have a sample, too :)|
Thanks for the great recipe!
I tried this recipe as printed & they were flat & didn’t taste very good. I thought maybe it was a misprint & so I used self rising flour next & they were great. My 30 yr old son even liked them & he is very picky.
They do not rise. I put a little more than 2/3 in cups and cook a little longer.
this is sorta like the recipe for the infomercial “turbo cooker” (its on you tube now) .. but cathy (the lady cooking) used a think of bisquick, pecans and diet orange soda (i think it was orange) .. and cooked it in the turbo cooker (i bought one of those .. they are awesome) .. and well i did make this once and it was delish .. i am not sure if i used the orange soda or a diet sprite .. and i used more pecans than she did bc it was a dessert i was making and i topped it with cool whip ..
i have to try this recipe tho .. anything with pecans or walnuts is a fav at our house ..
thanks for sharing :D
Thumbs up for the Pecan Pie Muffin recipe! (I substituted walnuts for the pecans– very tasty.) Instead of using paper liners, I sprayed the tin generously with cooking spray. I ran a knife around the edges of the muffins right after I took them out of the oven, giving each one a little lift with the knife tip to loosen them from the bottom. Great with a mug of tea!
This looks so easy! I will have to make this. I know this is terrible, but I love pecan pie, and I make one only at Christmas, and usually eat the whole thing by myself! It is my favorite pie, but not one my husband and kids will eat. My parents like it, and sometimes they will eat it as well, if I pull it out to share that is! But now my dad is border line diabetic, and has to stay off sugar. I haven’t tried any sugar free recipes though. I have a FM cookbook that says to use honey, maple syrup and molasses as sweeteners, not white sugar. It could be that the maple syrup would be a good substitute.
Your a woman after my own heart. I love pecan pie and am the only one who eats it so I make myself a whole one either at Christmas or New Years and eat the whole thing myself. Oh. Yum. You could try the other sweeteners but I’m afraid I have always found the recipes that say they taste like the real thing don’t usually work for me. : ) I guess I have delicate taste buds. : )
These were FANTASTIC!!! Thank you so much for sharing. I really appreciate that you give us easy recipes with easy to find ingredients that taste great. I certainly hope my husband has your cook book under the tree for me as I requested. If not I will definitely be ordering myself a copy Dec. 26th. Lol.
I also love reading everyone’s comments, and enjoy how everyone seems like family on this site. I have been very blessed to have found it. Wishing you all a Merry Christmas.
Loved the recipe! I am a cook who usually can’t follow a recipe without adapting it a bit, but the only thing I changed with this recipe is to add a teaspoon (OK, 2 teaspoons) of vanilla to the egg mixture – I am absolutely in love with vanilla! This is a great find and I thank you for sharing it.
Quick question. I am not baker so bare with me. We don’t eat much sweets. I have about half of a pecan pie leftover that my grandmother gave me. Is there anyway I can make muffins with this? Thanks!
You know Christen not really. They are pretty much two different things and it would probably be best to freeze what is left of the pie and start from scratch to make the muffins. You can too half the muffin recipe if you don’t eat too many sweets and you can freeze them too.
Thanks Jill!
I made these to send back to college with my oldest son. I received a message from his roommate with a marriage proposal (he was joking of course). Ha ha! I added these muffins to the list of items to send to the boys for munchies while they study for finals. Thank you for the proposal worthy recipe! :)
@BrendaD – That is so funny!
I made this recipe with half the sugar and a big ripe banana.So very good!
I made these this morning and they were delicious. However I am thinking that I did something wrong or maybe didn’t cook them quite long enough. I baked them for 20 minutes in a convection oven. The paper wraps do not come off easily and it seems that I lose a lot of the muffin being left on the paper liner. Any tips for that?
You didn’t do anything wrong Judi. This does happen sometimes. To prevent it you can lightly grease them or maybe an easier way is to set a pan of water into the oven below them to steam while they bake.
I’m a big fan of these quick and easy pecan pie muffins. I make these on a regular basis. I often bring these along to party tables, and they’re always a big hit. (Seriously, are there people who wouldn’t like these muffins?)
Thank you so much for sharing! I hope the recipe will inspire many of your followers. Keep up the good work!
What kind of butter ? Salted or unsalted?
We always use salted unless otherwise stated.
I noticed they have a crumble topping on them do you have a recipe for that?
These don’t have a crumb topping but you can add one. Just dip them in a little melted butter and then into some brown sugar when they are done baking.