Name: Pecan Pie Mini Muffins Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup packed brown sugar; ½ cup all-purpose flour; 1 cup chopped pecans; ⅔ cup butter (softened); 2 eggs (beaten)

These Pecan Pie Mini Muffins are the ultimate holiday snack. They are so delicious, they could be considered a dessert. You are going to love these. They are the BEST.

In honor of our 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.

the story behind the muffins

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.

Can I make regular muffins, and not mini?

You can make regular muffins with this recipe, however, you will need to increase the cooking time.

Where they are a bit bigger, they will need a little more baking time.

I would bake them for at least another 4 minutes, or until you stick a toothpick in and it comes out clean.

What is the best way to store these?

Well if you have any leftover, you could save them in an airtight container and place them in the fridge. I have also put them in a gallon size ziplock bag, and put them in the freezer as well.

Just be sure to get out all the extra air, to avoid drying out the muffins.

If you store them in the freezer, we recommend putting them in the ziplock bag, then wrapping them once or twice in foil, so they don’t get freezer burned.

In the fridge they will last for about 6 days. If you freeze them, they will stay good for about a month.

Watch how to make another one of our favorite pecan recipes, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love.

We take you through each recipe, step by step, and show you exactly how to make it.

Each recipe is trie and true, so even the pickiest of eaters will love it.

Watch how to make our gooey and delicious Pecan French Toast recipe, here:

Looking for more muffin recipes? Here are a few of our favorites:

Pumpkin Butterscotch Muffins
Healthy Banana Walnut Muffins
Healthy Greek Yogurt Lemon Poppyseed Muffins
Oreo Cookie Muffins
Famous Dave’s Cornbread Muffins

Pecan Pie Mini Muffins Recipe

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

24 people

Prep Time 10

Cook Time 15

Total Time 25

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Ingredients

Instructions

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).
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).
Remove pan from oven and let cool for about 5-10 minutes before removing muffins from pan. Enjoy!

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.

Nutrition

Calories: 126 kcal · Carbohydrates: 12 g · Protein: 1 g · Fat: 9 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 27 mg · Sodium: 53 mg · Potassium: 40 mg · Fiber: 1 g · Sugar: 9 g · Vitamin A: 180 IU · Vitamin C: 1 mg · Calcium: 15 mg · Iron: 1 mg

Cuisine: American

Course: Breakfast, Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Debbie says:

I love these muffins! I like to underbake them just a bit, so they turn out soft and slightly gooey -- just like pecan pie.
Annette says:

I can attest that these do NOT work well as regular size muffins. I made them, and we are eating them with a spoon. Flavor is great though.
Donna says:

Could I eliminate the pecans? I don't put nuts in anything!
Cyd says:

I'm sure they would be fine without the pecans.
Arlene Holman says:

Can these be frozen? How long can you store them if you do not freeze them?
Cyd says:

These can be frozen in a freezer bag or an airtight container. If you don't freeze them they are good for a few days in a container. You could even store them in the fridge.
Dave B. says:

I have made these in regular size and they turned out fantastic each time. Maybe I just got lucky but they don’t last long.
Debie says:

My husbands work buddy had a baking business and we bought a pecan pie cake from him. Looking for a recipes to mimic that oh so yummy cake. Have you ever tried to use this recipe but bake in a 9x13 pan?
Cyd says:

We have not tried making this in a pan, but now you have us thinking. Sounds delicious!!
Lin says:

Only 1/2 cup flour? Sorry but there is something terribly wrong with this recipe. Maybe a typo on quantities. Sad waste of ingredients
Heidi Carpenter says:

I tried making these with gluten free flour and they would not cook through!?!? I was so afraid to over bake, I got raw in the center. So sad. Added 1/2 cup of mini chocolate chips too, does that affect bake time?
Momma Cyd says:

We have not made these with gluten free flour, so not sure if that could be the problem with this recipe. Chocolate chips shouldn't make a difference. If it's a little too gooey, just add a little more flour.