Allison Day
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Pecan Pie Muffins

Pecan Pie Muffins

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.

Pecan Pie Muffins


  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1 cup packed brown sugar
  • 2/3 cup butter, melted
  • 2 eggs

Cooking Directions

  1. Preheat oven to 350 F.
  2. Combine everything in a bowl.
  3. Spray 2 mini muffin tins about 3/4 full.
  4. Bake 18 minutes.
Pecan Pie Muffins