I love pecan pie. Son loves pecan pie even more than I do. Pecan pie is a regular at my family functions – Thanksgiving, Christmas, sometimes even Easter or the Fourth of July. Son first tried pecan pie around the first time he had spinach dip and deviled eggs – at my family’s Fourth of July barbecue in 2005. As much as he loves apple pie, which was the other offering, he couldn’t get enough of my mom’s pecan pie. (No, I will not show you her apple pie recipe… yet. Last time I tried making it, the apple pie ended up looking more like a turkey… epic FAIL.)
I have not yet tried making her pecan pie recipe. As you can see, I do not get along well with pie crusts… I swear they have something against me. However, if I can find something that tastes just like pecan pie but is infinitely easier to make? Heck yeah I’m making it!
That is what happened when I found these pecan pie muffins. They are unbelievably easy to make – only five ingredients, and at most they take half an hour to make. Half an hour! For a recipe – any recipe – that is incredibly fast. You might be thinking, “Sure, they’re quick and easy. But are they any good?” A resounding “Yes!” If I hadn’t stopped him, Son would have downed the entire batch in a day. The pecan pie lover gave these his seal of approval and is, as I type this, asking me to make more. I’d say that’s a good sign.
The original recipe says it makes 18 mini muffins, but I made 36 and could have easily gotten more out of the batch.
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1 cup packed brown sugar
- 2/3 cup butter, melted
- 2 eggs
- Preheat oven to 350 F.
- Combine everything in a bowl.
- Spray 2 mini muffin tins about 3/4 full.
- Bake 18 minutes.