Pecan Pie Mini Muffins

"Cute little pecan pie muffins. They freeze well. Great for gifts."
 
Download
Pecan Pie Mini Muffins created by  Pamela
Ready In:
30mins
Ingredients:
5
Yields:
2 1/2 dozen
Advertisement

ingredients

Advertisement

directions

  • In bowl, combine the sugar, flour, and pecans; set aside.
  • In separate bowl, combine the butter and eggs. Stir in the flour mixture.
  • Fill greased and floured mini muffin tins about 2/3 full.
  • Bake at 350°F for 20 to 25 minutes, or until they test done with a toothpick.
  • Remove from tins immediately, and let cool on wire rack.
  • These also freeze well.

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. pastprincipal
    These are sweet little bite-sized muffins that I made for a bridal shower. I topped each one with a swirl of pink cream cheese frosting. For the first batch, I used a very old metal mini muffin tin. They stuck terribly, and crumbled all over when I tried to get them out. SO, I high-tailed it to BBB with my 20% coupon, and bought a brand new NO STICK muffin tin. Beautiful. They dumped right out.
     
  2. PatRedstone
    These are wonderful little tea cakes. Feel free to substitute coconut oil for the butter. Sometimes I use half butter and half coconut oil. Also I add about a third of a cup of unsweetend coconut flakes. If you do add other ingredients, add another egg and another tablespoon or two of flour. As long as the batter is wet and glossy, you're okay. You can experiment freely with dried fruit and any other goodies you want to add. I like to add dried goji berries and bits of unsweet pineapple (diced small). They would also be nice with a bit of grated ginger root. I bake mine in silicone mini-muffin pans. They're done when they are just slightly browned on the edges. Best eaten when completely cool with a cup of tea in the afternoon. Thank you for posting!
     
  3. PatRedstone
    These are wonderful little tea cakes. Feel free to substitute coconut oil for the butter. Sometimes I use half butter and half coconut oil. Also I add about a third of a cup of unsweetend coconut flakes. If you do add other ingredients, add another egg and another tablespoon or two of flour. As long as the batter is wet and glossy, you're okay. You can experiment freely with dried fruit and any other goodies you want to add. I like to add dried goji berries and bits of unsweet pineapple (diced small). They would also be nice with a bit of grated ginger root. I bake mine in silicone mini-muffin pans. They're done when they are just slightly browned on the edges. Best eaten when completely cool with a cup of tea in the afternoon. Thank you for posting!
     
  4. Curlylass
    For the life of me, I can't see what the fuss is about this recipe. I LOVE sweets, adore pecans, and pecan pie is just about the best thing this side of heaven, BUT - this muffin is at best OK. Really fatty, kinda bland... a little like the pie, I guess. Wasn't worth making though.
     
  5. Bekeur
    I love pecan pie and i was reading my guidepost magazine this month and found this recipe and thought it sounded interesting and very easy....I however left the magazine somewhere so I thought well the "Zaar" has everything and so it does. This is an awesome recipe. It actually does taste like pecan pie. The only problem i have with it is that I don't want to stop eating them YIKES. I also added about a teaspoon of vanilla.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes