Well hello there you perfectly sweet little Pecan Pie Muffins you!
Since I was a little girl, I have loved pecan pie. It was always my favorite pie during the holidays and I occasionally even asked for it for my birthday instead of cake; my mom was the best and she would make one for me whenever I asked because she knew it was my favorite!
As I got older and became a mom myself, I quickly realized that pies are a lot of work! So I needed to come up with a dessert alternative to pecan pie, ASAP! And that’s just what I did with these Pecan Pie Muffins. Now I’ll be totally honest here; they’re not exactly like a pie, I mean they are a muffin, but they’re close, really close.
All the wonderful-ness you love about pecan pie; the sweetness, the pecans, the warm caramel flavor, and the little bit of crust, you’ll find it in these muffins! But they are so, so much easier to make!
Now, I understand that there are going to be times when a pecan pie is a must, but when you want all of the same pecan pie flavors and it’s not pie time, these pecan pie muffins are truly the next best thing!
Pecan Pie Muffins
- 1 cup packed light brown sugar
- 1/2 cup flour
- 2 cups chopped pecans
- 1/4 tsp sea salt
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp vanilla
Preheat oven to 350 degrees.
In a medium bowl, whisk brown sugar, flour, sea salt, and pecans.
In a small bowl beat butter, eggs, and vanilla until smooth.
Add wet ingredients to flour mixture and stir until just combined.
Scoop batter into lined muffin tin, filling 2/3 full.
Top each muffin with a whole pecan
Bake for 15-17 minutes.
Cool on wire rack.
*Muffins only rise slightly.
Organic ingredients are recommended.