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Pecan Pie Muffins
These pecan pie muffins are a great substitute for pecan pie during the fall months. They're soft and chewy.
Course
Sweets & Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
16
minutes
minutes
Total Time
26
minutes
minutes
Servings
18
muffins
Calories
196
kcal
Author
Kristine Underwood
Ingredients
▢
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
Instructions
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.
Notes
*Muffins only rise slightly.
Nutrition
Serving:
1
muffin
|
Calories:
196
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.2
g
|
Cholesterol:
32
mg
|
Sodium:
83
mg
|
Potassium:
78
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
191
IU
|
Vitamin C:
0.1
mg
|
Calcium:
23
mg
|
Iron:
1
mg