Pecan Pie Muffins

For Thanksgiving or anytime when a whole pecan pie is just a little too much, try this recipe for pecan pie muffins!

Hi my friends – the delicious day is now only about a week away!

I’ve heard from so many of you that you are planning a smaller than usual holiday (and I’m delighted that so many folks are planning to make my slow cooked turkey breast and stuffing!).

But even though this might be a smaller holiday, that doesn’t mean we need to miss all those favorite tastes, from the turkey all the way through to the dessert.

If you ask the Southern husband what his favorite Thanksgiving treat is, he is 100% sure to say “pecan pie!” with the Southern accent on the first syllable.

And while a whole pecan pie might be too much for this year, we can still get all that pecan and brown sugar taste…but in smaller muffin form!

Here’s how you make pecan pie muffins!

Preheat your oven to 350 and line a muffin pan with baking cups to fill 9 holes. Give them a good spritz with cooking spray.

Stir up a cup of chopped pecans, a cup of brown sugar and a half cup flour in a large bowl and set aside.

In a separate bowl, beat a couple of eggs until they are a little foamy.  Add a stick of melted butter, then pour the egg and butter mixture into the flour mixture and stir it up until all the ingredients are just combined.

Spoon the batter into baking cups (I love love love this cupcake batter scoop for filling muffin tins with no mess) , filling each one about three quarters full.

Bake them for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Take the muffins out and let them cool on a cooling rack.  

These babies are delicious just as they are, but to be extra festive you can adorn them with a spritz of whipped cream and a sprinkle of cinnamon sugar! I think that this year we ALL deserve a little whipped cream and cinnamon sugar, don’t you?

Love, Kate

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