With just 5 ingredients, you’ll love how easy it is to make these amazingly delicious Pecan Pie Muffins. They’re a cross between a pecan pie and a muffin with a chewy texture and a sweet brown sugar dessert treat taste.
You’ll make these Southern Pecan Pie muffins again and again! They’re perfect for Thanksgiving, Christmas, and any potluck.
I first shared these muffins in 2018 after seeing the recipe on MB Things I Know on Facebook, I knew I had to make them. They are so easy to make and so delicious, and I’ve made them many times, but it was time for an update for a better user experience. I’ve updated the pictures as well as the information around them.
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Thanksgiving Recipes
Pecan Pie is such a classic for Thanksgiving. Pumpkin Pie is another must have for Thanksgiving, as is Sweet Potato Pie.
Serve these muffins along with the classics for a fun dessert table twist.
If you’re looking for great Thanksgiving Side Dishes, I have those too!
And, of course, I have tips and recipes for Vegetarian Dishes at Thanksgiving.
Pro tips for great muffins
Pecan Pie Muffins are super easy to make, and just 5 ingredients. Not that you’ll need many tips, but here are a few to get you the best muffins. You’ll love how easy they are!
Be sure to scroll down to the printable recipe card for full ingredient amounts and instructions.
Prepare muffin tins by spraying with nonstick spray, or lining the tins with cupcake liners & spraying the liners with nonstick spray as well.
These muffins are dense and sticky, and if you don’t grease the tins and liners they will stick.
Mix the brown sugar, flour, and pecans together. Then add in melted butter and eggs to mixture.
Pour the batter into the prepared muffin tins, dividing equally among 12 regular sized muffin tins, or about ¾ full for mini muffins.
Place a pecan half on top of the muffin, gently pressing it into the batter, if desired.
Bake at 350° F for 15 – 20 minutes for twelve regular size, or 10 – 12 minutes for mini muffins.
Remove from oven.
Expect them to be look very oily when you take them out of the oven.
Pop the muffins out of the baking tin (you can leave them in the liners), and let muffins cool thoroughly on a wire rack.
They can be stored on the counter in an airtight container for a few days, or in the fridge for up to a week. For longer storage, pop them in the freezer.
Change it up
If you want a soft gooey center, like in a pecan pie, under-bake them just a bit.
There are a couple of additions that I’ve done to the muffins to bump up the flavor, but I decided not to change them on the recipe card.
Add 1 teaspoon of vanilla extract and a pinch of salt to the batter. Rounds out the flavor a little.
Make them fancy by adding some ¼ teaspoon cinnamon, almond extract, or nutmeg.
Toss in some cinnamon chips, coconut, or dried cranberries for a fall treat.
You could try chocolate chips and coconut as well.
Any kind of nut will work well in this recipe. I’ve had readers try them with almonds, walnuts, or macadamia nuts.
These muffins freeze wonderfully! That makes them a great make ahead treat.
Make a batch, allow them to cool completely, then pop them in a freezer bag and zip the top. Freeze them up to 3 months.
When you’re ready to eat them, just put them in the fridge overnight or on the counter to thaw.
Great brunch recipes
These muffins are perfect at any holiday breakfast or brunch. Serve them up with my Blueberry Breakfast Pastry, Peaches & Cream Baked Oatmeal, and Coconut French Toast.
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Pecan Pie Muffins recipe
Pecan Pie Muffins
Ingredients
- 1 cup packed brown sugar
- ½ cup all-purpose flour
- 2 cups chopped pecans
- 2/3 cup unsalted butter melted but not hot
- 2 eggs lightly beaten
- 12 pecans halves for garnish if desired
Instructions
- Preheat oven to 350° F.
- Prepare muffin tins by spraying with nonstick spray, or lining the tins with cupcake liners (I like to spray my liners with nonstick spray as well).
- Mix together brown sugar, flour, and pecans. Add melted butter and eggs to mixture.
- Pour batter into prepared muffin tins.
- Place a pecan half on top of each muffin, if desired, and lightly press it into the batter.
- Bake at 350° F for 15 – 20 minutes for twelve regular size, or 10 – 12 minutes for miniature muffins. Remove from oven, and let muffins cool thoroughly.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
My sister made apple pie muffins for our Christmas brunch and they were really yummy, so this sounds like their delicious cousin.
These are fantastic. I can’t eat pecans so I made them with almonds and they were delicious!
Loving how simple this recipe is! And OMG- it is so freaking amazingly delicious!
wunderbar….wonderful in German. Mmmmmmmmmmmmmmmmmmmmm 😀