The Pioneer Woman Tasty Kitchen
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Pecan Pie Muffins

4.82 Mitt(s) 62 Rating(s)62 votes, average: 4.82 out of 562 votes, average: 4.82 out of 562 votes, average: 4.82 out of 562 votes, average: 4.82 out of 562 votes, average: 4.82 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

It’s a Pecan Pie in a muffin.

Ingredients

  • 1 cup Packed Light Brown Sugar
  • ½ cups All-purpose Flour
  • 1 cup Chopped Pecans
  • ⅔ cups Softened Butter
  • 2 whole Eggs, Beaten

Preparation

Preheat oven 350 F.

Grease your muffin pan (whatever size) or use the silicone cups. I grease my silicone muffin cups with Crisco or lard.

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.

Option: when you take them out of the oven, place a slice of butter on top and eat warm. You may also use walnuts instead of pecans.

59 Comments

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Avatar of Lu

Lu on 9.12.2012

I’ve seen two versions of this recipe one with softened butter and one with melted, so which is it ? melted or softened? thanks :)

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Krissy on 7.17.2012

hey, just wondering if this recipe calls for salted or unsalted butter? also, when you say ‘softened’ do you mean microwaved or just left out at room temperature? Please help! I would like to make these tomorrow =)

Avatar of Carrol

Carrol on 3.25.2012

I found a similar recipe in last Nov or Dec Southern Living for mini pecan pie muffins & we’ve made them a couple times but they disappear in no time flat. So good & couldn’t be easier. This will be a staple for all future family holiday meals.

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Julie on 1.30.2012

Has anyone tried making these with gluten free flour?

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Heather on 1.17.2012

I have made these two times today!! I did 1 stick plus 6 T of butter… so then while it baked my I called my husband and he correctd me in that 2/3 C of Butter is 11 T of butter. They tasted great but way to much butter…..So now they are in the oven again….I hope these turned out ok..I also added 1 teaspoon of vanilla and used salted butter

62 Reviews

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hiswife on 11.30.2013

We love these! We’ve made them more than once and since I didn’t make a pecan pie this Thanksgiving we made these for breakfast instead! It is true that you shouldn’t use paper liners, but the recipe does say to grease your muffin tins. (I used paper before and … it was bad…) This last time I used my silicon muffin tin and they popped right out. They are rich and buttery. Like pecan pie. Hence the name! Thank you, thank you, thank you for this favorite!

Avatar of Mamasan

Mamasan on 7.23.2013

I have to say I have shared this recipe with so many friends because it is better than a messy over rich pecan pie and a perfect portion. I added 1/4 tsp salt and baked them in my Whoopie pie pan…made 12 of the best tasting muffin I have ever eaten…thanks so much for sharing!

Avatar of Nat

Nat on 4.3.2013

I rarely give anything five oven mitts, but these deserve it! I even overheard my very non-communicative husband tell my father-in-law that they were the best muffins he’s ever had (and he said it with his mouth full no less!)
Make these! You won’t regret it.

Avatar of Christine A

Christine A on 1.30.2013

These were way, way too sweet. And not in a good way. Also, texture was too dense and wet. Had to throw them away.

Avatar of sheilahskitchen

sheilahskitchen on 10.2.2012

Just made a batch, so quick and easy. They came out fantastic. They really do taste just like pecan pie. This recipe is a keeper for me!

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