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Pecan Pie Muffins

Irresistible Pecan Pie Muffins: Sweet Comfort in Every Bite

Enjoy these Pecan Pie Muffins, sweet and buttery bites of comfort that capture the flavors of classic pecan pie.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour substitute with a gluten-free blend for gluten-free options
  • ½ cup light brown sugar can be replaced with granulated sugar
  • ¼ cup melted butter coconut oil works as a great dairy-free alternative
  • 1 teaspoon vanilla extract replace with almond extract for a twist
  • 2 large eggs swap with ¼ cup unsweetened applesauce for a vegan version
For the Mix-ins
  • 1 cup chopped pecans walnuts or almonds are excellent substitutes
Optional Topping
  • 1 cup powdered sugar can be omitted for a less sugary finish

Equipment

  • mini muffin pans
  • mixing bowls
  • whisk

Method
 

Step-by-Step Instructions for Pecan Pie Muffins
  1. Preheat your oven to 350°F (175°C) and prepare mini muffin pans by spraying with cooking spray or lining with cupcake liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, melted butter, eggs, and vanilla extract until smooth.
  3. Gently fold in the chopped pecans into the batter.
  4. Fill each muffin cup about three-quarters full with the batter.
  5. Bake for 12 to 15 minutes, checking for doneness by inserting a toothpick; it should come out with a few moist crumbs.
  6. Remove the pans from the oven and let the muffins cool for about 5 minutes inside the pans.
  7. Dust your muffins with powdered sugar before serving if desired.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For best results, use room temperature eggs and avoid overmixing the batter for fluffier muffins.

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