Mini Pecan Pie Muffins

Pecan Pie Muffins are sure to brighten your morning! These tasty mini muffins are the perfect thing to eat for a quick breakfast, for a snack, or even as a fun dessert. They're so flavorful and taste just like pecan pie in muffin form. These breakfast muffins are so easy to make and taste even better with the cream cheese frosting!

Course: Breakfast

Cuisine: muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 126kcal

Author: Becky Hardin

Pecan Pie Muffins are sure to brighten your morning! These tasty mini muffins are the perfect thing to eat for a quick breakfast, for a snack, or even as a fun dessert. They're so flavorful and taste just like pecan pie in muffin form. These breakfast muffins are so easy to make and taste even better with the cream cheese frosting!

Print Recipe

Equipment

Ingredients

1 cup brown sugar 213 grams
½ cup all-purpose flour 60 grams
1 cup chopped pecans 114 grams
⅔ cup unsalted butter 151 grams, room temperature (1⅓ sticks)
½ teaspoon pure vanilla extract 2 grams
2 large eggs 100 grams, room temperature and beaten
cream cheese frosting optional (click for recipe)

Instructions

Preheat oven to 350°F. Grease and flour 18 wells of a mini muffin tin(s) or line with paper liners.
In a medium bowl, stir together the brown sugar, flour, and pecans.
1 cup brown sugar, ½ cup all-purpose flour, 1 cup chopped pecans
In a separate bowl, using a hand mixer, beat the butter, vanilla, and eggs together until smooth.
½ teaspoon pure vanilla extract, ⅔ cup unsalted butter, 2 large eggs
Stir the wet into the dry ingredients just until combined. Do not overmix.
Spoon the batter into the prepared muffin wells. Cups should be about ⅔ full to allow for rise.
Bake for 20-25 minutes. Cool on wire rack before serving. Top with cream cheese frosting, if desired.
cream cheese frosting

Video

Notes

Nutritional information does not include optional frosting.

Storage: Store mini pecan pie muffins in an airtight container at room temperature for up to 4 days (unfrosted) or in the refrigerator for up to 1 week (3 days if frosted).

Nutrition