Pecans are perfect for fall baking and these Mini Pecan Pie Muffins are a play on the signature dessert and muffin all in wrapped in one DELICIOUS bite. Its now been 10 years since I’ve been making these and it is one of the highlights of my fall baking and want to share them with you.
These are made by the “muffin method.” Where the dry ingredients are combined, then the wet ingredients are added and mixed till everything comes together. No mixer needed! Just a bowl and a spatula! Wala!
Every year for Thanksgiving, I make these minis for family and friends and always on the menu. They are absolutely amazing and completely addicting. When you take that first bite, you instantly think you are eating a slice of pecan pie. Then, that soft texture of a muffin comes in and its nothing like you can imagine.
This recipe comes from an old edition of Southern Living Magazine from 2011. I have a folder for just Thanksgiving recipes and it was placed in there that year. When I finally got around to trying it. Boy ole boy, I’m SO GLAD I did. They are the most amazing bite if you love pecans, and pecan pie!
Pecan Pie Tradition
Every year this original recipe page from the magazine gets pulled out and made. Furthermore, and it has become a tradition ever since. This year, since I now live close to my family, they will get to experience flavor town in their mouths when they bite into these gems.
Instead of pecan pie, you can bake these off and cover your bread and dessert category in one bite, one recipe!
The recipe makes 2 dozen but I double it to make 4 dozen. Believe me, you will WANT to make that much. They come together super quick and easy and freeze extremely well.
Warning, they will go fast, and you might polish off at least 6 of them after baking!
Other Muffin Ideas:Print
Mini Pecan Pie Muffins
Mini pecan pie muffins that are a great take on pecan pie and soft muffins. They will be a delight in your fall baking and leave you eating not just one!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 muffins 1x
- 1 cup brown sugar
- 1 1/2 cup pecans (chopped, divided (1 cup and 1/2 cup for topping))
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 tsp vanilla
- Preheat oven to 425. Spray a mini muffin pan with cooking spray generously.
In a bowl, combine the brown sugar, 1 cup pecans, flour, baking powder, and salt and mix well. Add in the butter, eggs, and vanilla and mix well.
Using a small scoop, place batter into each muffin cup about 3/4 full. Sprinkle the remaining 1/2 cup chopped pecans on top.
Bake about 10 minutes till done.
Cool 10 minutes and remove and cool completely before snacking!
This recipe is from Southern Living Magazine, 2011
These are perfect anytime of the year.
These can be placed in freezer bags and frozen for a few months. Great to have on hand.