Pecan Pie Muffins Recipe -
Pecan Pie Muffins Recipe
  • READY IN 40 mins

Pecan Pie Muffins

Recipe by  

"It's hard to believe there are only five ingredients in these wonderful little muffins! The brown sugar makes them taste like pecan pie."

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Ingredients Edit and Save

Original recipe makes 18 mini muffins Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
  2. 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 the batter into the prepared muffin cups. Cups should be about 2/3 full.
  3. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.
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Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2005

I love these muffins! I wound up selling products for a company based out of Texas because I fell in love with the pecan pie muffin mix they had. I was so excited to find a recipe for these wonderful little gems. I only put about 1/2 cup of pecans in mine and I like them pretty gooey so I bake them at 325 degrees for about 12 minutes. They do tend to stick. I use a nonstick mini muffin pan and spray it very well. Baker's joy works better than anything else. I wouldn't recommend using the paper muffin liners. The muffins stick to them like glue.

Most Helpful Critical Review
Oct 24, 2003

I followed the suggestions of other raters and reduced the butter and added a little more flou. They did not turn out good. They were dry and nothing like pecan pie. If you try these I would suggest following the recipe. I am not sure if I will try again!

Mar 30, 2004

I have found that the "key" to these muffins is mini muffin tins -- the regular size ones just don't work, and Baker's Joy spray. Also, I fill mine with just 1 tbsp. of filling, and bake only 17 minutes. Mine are always a hit, in fact, I am enjoying some right now. I love the jar gift idea -- I am going to try that one next Christmas.

Feb 01, 2004

I LOVE it! They never last at my house more than an hour! I use Baker's Joy and never have a problem with sticking. Also I use melted butter and add it straight to the dry mixture, then the beaten eggs.

Dec 21, 2003

After I sprayed my muffin tin with Pam, I coated the cups with sugar (instead of flour). My muffins popped right out of the tin! My office loved them.

Oct 24, 2003

This recipe is easy and fantastic! I serve it warm with a little scoop of vanilla ice cream and everyone loves it! I also bought glass holiday jars, mixed the flour & sugar and put in the bottom, topped with the nuts, put a ribbon on it with a "finish the recipe" card calling for the butter and egg and gave them to teachers for holiday goodies! BIG HIT!!

Aug 21, 2003

These are fantastic! I usually make them in regular sized tins, but you MUST use oil and flour the tins, or they will stick! I lost the first batch using only tins sprayed with PAM. The paper liners do work, too, but if you want to eat them right away, the muffins will stick to the paper until they have cooled a little. They are not too greasy for us!!!!

Aug 16, 2007

To prepare pans for sure removal Mix Equal Parts: Cooking oil Flour Crisco When ingredients are completley mixed, spread on pan sides and bottom. works perfectly! I Keep reserved preparation in my refrigerator until needed. Hope this helps.


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  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 119 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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