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Pecan Pie Muffins

Submitted by: squeegee1 on November 1, 2012
1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5
Pecan Pie Muffins

Five ingredients make the most decadent muffins. They really do taste just like pecan pie! Slightly crunchy top and a little bit gooey center surrounded by muffiny cake, and loaded with pecans!

Difficulty: Easy

Servings: 18 minis, 12 regular muffins

Prep Time: 10 minutes   Cook Time: varies: 20 to 30 minutes  


1 cup packed light brown sugar
1/2 cup all purpose flour
1 cup chopped pecans
2/3 cup softened butter
2 eggs, beaten


Preheat oven to 350 degrees. Butter and sprinkle with sugar, or line muffin cups with paper liners spritzed with baking spray. In a medium bowl, stir together brown sugar, flour, and pecans. In a separate bowl, beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon batter into the prepared muffin cups. Cups should be about 2/3 full. Bake mini muffins for 20 to 25 minutes and full sized muffins for 30 minutes. Cool on wire racks when done.

Categories: Appetizers & Snacks, Breads, Breakfast, Cupcakes, Desserts, Entertaining, Gift Basket Goodies, Holiday, Ingredients & Mixes, Kid-Friendly, Muffins, Pastries, Potluck, Presentation, Vegetarian

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  1. 12-31

    A little greasy. I made these as written and also with gluten free flour. Both were good, and greasy. I made a second batch with only 1/2 cup butter. Worked fine. I also made these using coconut oil in place of the butter due to a dairy allergy.

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