Pecan Pie Muffins Recipe (+VIDEO)

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. This can be dessert or breakfast.

HOW TO MAKE PECAN PIE MUFFINS

1. Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously.

   1. 1. In a medium bowl, beat the butter and eggs together. Pecans should be about this size.

         

2. Stir in brown sugar, flour and pecans.
3. Stir in dry ingredients just until combined.
4. 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.
5. Run a knife around the edge of each muffin and pop it out.

THANKSGIVING RECIPES

OTHER PIE RECIPES

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.

• 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.

Source: given to me by Tammy and adapted from Allrecipes

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!