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Pecan Pie Mini Muffins

All the flavor of pecan pie captured in a bite-sized muffin. Yum!

October 16, 2017

These rich, easy-to-make temptations taste just like pecan pie. Enjoy them for brunch or dessert — a worthy addition to your fall menu.

Makes about 30 mini muffins.


  • 1 cup (packed) light-brown sugar
  • 1/2 cup all-purpose flour, or one-to-one gluten-free flour
  • 1 cup toasted pecans, roughly chopped
  • 2 large eggs, lightly beaten
  • 2/3 cup (11 tablespoons) salted butter, melted and slightly cooled


Grease and flour mini muffin tins. Heat oven to 350 degrees F. Set out wire racks for cooling.

In a large bowl. combine brown sugar, flour and pecans. Add eggs to the melted butter, then stir into the flour mixture until just blended.

Fill prepared muffin cups about two-thirds full. Bake for 23 to 25 minutes, until the center muffins pass the toothpick test (no batter sticks to a toothpick when dipped in the center of a muffin).

Immediately turn out muffins onto racks to cool.

Cook’s note: If you use unsalted butter, add a pinch of salt to help bring out the flavor.


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