These Pecan Pie Muffins are a five-ingredient wonder. Brown sugar, butter, and pecans combine to create a gooey, caramelized treat everyone will love.
So here’s the thing: I’m a sucker for pecan pie. It’s the ultimate fall dessert—sweet, buttery, and packed with that rich, nutty crunch that just feels like a warm hug. But let’s be honest—pecan pie isn’t exactly a “whip it up on a whim” kind of dessert. Between the crust, the filling, and the cooling time, you’re looking at a solid afternoon.
That’s where these Pecan Pie Muffins come in.
A few years ago, I stumbled on this recipe when I was short on time but needed something delicious for a bake sale. It was one of those throw-it-together-and-hope-for-the-best moments. Five ingredients, a muffin tin, and 25 minutes later, I pulled out a batch of these gooey, caramelized little gems. The tops were perfectly crisp, the inside was soft and buttery, and they tasted like pecan pie had a love child with a muffin.
The best part? Everyone thought I’d spent hours making them. I still remember my neighbor asking, “How did you get them so perfect?” (I just smiled and let her think I was a baking genius.)
These muffins have become my go-to for everything—holiday gatherings, last-minute desserts, or just because I need a little pecan pie magic without all the fuss. If you’ve ever found yourself craving pecan pie but don’t want to roll out dough, these muffins are your answer.
Why You’ll Love This Pecan Pie Muffins Recipe?
- All the flavor, none of the fuss: They’re pecan pie, but simplified into a handheld muffin. No crust, no stress.
- Just 5 ingredients: I mean, how often can you say that? Brown sugar, pecans, butter, eggs, and flour. That’s it.
- Quick and easy: 15 minutes of prep and 25 minutes in the oven—done and dusted.
- Perfectly gooey and crisp: You get that caramelized top, a soft middle, and plenty of pecan crunch in every bite.
- Crowd-pleaser: These disappear fast. Bring them to a potluck or holiday brunch, and you’ll come home with an empty plate.
Ingredient Notes:
These muffins are all about simple ingredients working together beautifully. Here’s what you need to know:
- Brown Sugar: The key to that rich, caramel-like flavor. Light brown sugar is perfect here, but if you want a deeper molasses flavor, dark brown sugar works too.
- All-Purpose Flour: Just enough to hold everything together without making the muffins too cakey.
- Chopped Pecans: Go for a fine chop so the nuts mix evenly throughout. And don’t skimp—the pecans are the star here!
- Butter: Softened butter keeps the muffins rich and tender. Margarine? No thanks. Real butter makes all the difference.
- Eggs: They bind everything together and add moisture. Make sure they’re beaten well before you mix them in.
That’s it. No fancy ingredients, no long shopping lists—just the good stuff.
How To Make Pecan Pie Muffins?
This is one of those recipes that’s almost impossible to mess up. Here’s how you do it:
Step 1. Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F. Grease your mini muffin tin really well or use paper liners. Trust me—these muffins like to stick, so don’t skip this step.
Step 2. Mix the Dry Ingredients
In a medium bowl, stir together the brown sugar, flour, and chopped pecans. Make sure everything’s evenly combined—nobody wants a clump of sugar in their muffin!
Step 3. Combine the Wet Ingredients
In a separate bowl, beat the softened butter and eggs until smooth and creamy. It won’t look fancy, but that’s okay—it’s all going to come together in the end.
Step 4. Bring It All Together
Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix! The batter will look a little lumpy, and that’s exactly what you want.
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Step 5. Fill the Muffin Cups
Spoon the batter into your prepared muffin cups, filling each about two-thirds full. This gives them room to rise and caramelize on top.
Step 6. Bake and Cool
Bake for 20–25 minutes, or until the tops are golden and a toothpick comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack. (Good luck waiting—your kitchen’s going to smell amazing.)
Storage Options:
These muffins store beautifully, making them perfect for meal prep, holiday baking, or late-night snacking:
- Room Temperature: Keep them in an airtight container for up to 3 days.
- Refrigerator: Store them in the fridge for up to a week. Just warm them in the microwave for a few seconds before eating.
- Freezer: Wrap each muffin individually, place them in a freezer bag, and freeze for up to 3 months. Thaw at room temp or reheat in the microwave.
Variations and Substitutions:
Feeling creative? Here are some ways to switch things up:
- Add chocolate chips: A handful of chocolate chips takes these muffins to dessert heaven.
- Sprinkle in cinnamon: A pinch of cinnamon adds a warm, cozy flavor that’s perfect for fall.
- Try a different nut: Walnuts or almonds work just as well if you’re out of pecans.
- Make them gluten-free: Use a 1:1 gluten-free flour blend. Easy peasy.
What to Serve with Pecan Pie Muffins?
These muffins are delicious on their own, but pairing them with something makes them extra special:
- Coffee or tea: The rich, nutty flavor is perfect with a hot cup of coffee or chai tea.
- Vanilla ice cream: Warm up a muffin and top it with ice cream for an easy, decadent dessert.
- Whipped cream: Add a dollop of homemade whipped cream to make them feel extra fancy.
Frequently Asked Questions:
Can I make these muffins ahead of time?
Absolutely! They’re perfect for baking the night before and keep beautifully for days.
Why are my muffins sticking to the pan?
Make sure to grease the pan really well or use paper liners. The brown sugar can caramelize and stick if you’re not careful.
Can I use dark brown sugar instead of light?
Yep! Dark brown sugar will give the muffins a deeper, molasses flavor.
These Pecan Pie Muffins are the perfect blend of easy and indulgent. They’re buttery, caramelized, and packed with pecan pie flavor—all without the fuss of rolling out pie dough. Whether you’re baking for a holiday, a brunch, or just because (we all need a little sweet treat sometimes), these muffins will hit the spot.
Give them a try, and let me know what you think! Did you add chocolate chips? Eat them warm with ice cream? I’d love to hear your twist on this recipe. Happy baking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pecan Pie Muffins
Ingredients
- 1 cup packed light brown sugar
- ½ cup all-purpose flour
- 1 cup chopped pecans
- ⅔ cup butter softened
- 2 large eggs beaten
Instructions
Prepare the Oven and Muffin Tin
- Begin by preheating the oven to 350°F (175°C). Grease and flour 18 mini muffin cups or line them with paper liners. Proper preparation of the pan will ensure that the muffins release cleanly after baking.
Combine the Dry Ingredients
- In a medium bowl, mix the light brown sugar, flour, and chopped pecans thoroughly. Coating the pecans in the dry ingredients helps distribute the nuts evenly throughout the batter and prevents clumping.
Mix the Wet Ingredients
- In a separate bowl, beat the softened butter and eggs together until smooth and fully combined. This mixture should have a creamy texture, ensuring an even consistency in the final batter.
Incorporate Wet and Dry Ingredients
- Gently stir the butter and egg mixture into the bowl of dry ingredients, mixing until just combined. Avoid overmixing, as this can lead to denser muffins. The batter should appear slightly lumpy but evenly mixed.
Fill the Muffin Cups
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full. This will allow the muffins to rise without overflowing, creating a crisp, golden top.
Bake the Muffins
- Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean. Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
Really great little pecan pie muffins! Moist+Delicious