Pecan Pie Mini Muffins Recipe

In honor of the release of our newest cookbook, 12 Days of Christmas with Six Sisters’ Stuff, we hosted a recipe contest to find YOUR favorite holiday recipes!  After a lot of baking, cooking and sampling we have chosen 12 of our reader’s favorite recipes!  Thanks to everyone who participated!

Today we are featuring these Pecan Pie Muffins from Tara Ericksen. She said this about her recipe:

This recipe is from my mom, who passed away from breast cancer over 12 years ago. I make it every Thanksgiving, and always for friends who come to pheasant hunt at our farm in October. It satisfies their taste for pecan pie, but it is light enough to enjoy more than one. Nothing feels like fall to me than these little muffins that are sweet enough to be called dessert!

When I first read over the ingredients, I thought to myself that something was missing! Only five ingredients?! How do you make muffins out of this? But, I decided to go for it and oh my goodness- these little muffins are bites of heaven! I love pecan pie, so eating it in muffin form was amazing. They literally came together in a matter of minutes and made my house smell amazing!

Thank you for the wonderful recipe, Tara!

Serves: 24

Pecan Pie Mini Muffins Recipe

These little muffins only require 5 ingredients and they honestly taste like pecan pie in muffin form!

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

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

Instructions

  1. Preheat oven to 350 degrees. Grease and flour a mini muffin tin (you must flour the tin also or the little muffins will not come out smoothly).
  2. In a bowl, combine brown sugar, flour, and pecans. Mix in eggs and butter and stir until completely incorporated. Fill each muffin tin about 3/4 full and bake for 13-15 minutes or until muffin is set (oven temperatures vary, so start checking your muffins around 11 minutes to make sure they are not overcooked because then they will be very hard).
  3. Remove pan from oven and let cool for about 5-10 minutes before removing muffins from pan. Enjoy!
Recipe Type: Bread / Breakfast

Notes

I only made these in mini-muffin form and heard that they do not work as well if you make them as regular sized muffins.

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http://www.sixsistersstuff.com/recipe/2014/12/pecan-pie-mini-muffins-recipe/

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