Dessert/ easy/ few ingredients savory/ Holiday/ Mini Desserts/ Muffins & Quick Breads/ no mixer/ quick

Pecan Pie Muffins

September 5, 2022

These mini pecan pie muffins taste just like pecan pie and are quick and easy to make! They’re gooey with a delicious caramel and pecan flavor.

If you like pecan pie, you'll love this twist on the classic. These delicious mini pecan muffins will be a hit at any party!

Back when I just started the blog, a friend of mine gave me a beautiful recipe card with this pecan pie muffin recipe and told me that I had to make it. Unfortunately, the card easily got lost in my messy drawer, and I forgot about it, until I finally organized my mess this week (yep, it’s about time) and found it. I decided to give it a try, and I’m so glad I did!

These little bites are so yummy and addictive. It’s a good thing I had to save some for the next day to take photos, otherwise I’d eat the whole batch in 5 minutes. And yes, I’m being serious.

Do they really taste like pecan pie?

Yes, they do! I love pecan pie so much, I’ve created several pecan pie recipes in various forms, including my pecan pie brownies and chocolate pecan pie. These muffins are like a gooey sticky pecan pie filling, but in muffin form (they’re as good as they sound, I promise). The brown sugar gives them a caramel flavor, and with the butter and pecans they taste just like a nostalgic pecan pie.

They are so easy to make, they’ll be ready in no time! 10 minutes of preparation, short baking time, short cooling time, and then straight into your belly, one after the other.

How to make pecan pie muffins

This recipe takes about 5 minutes to put together! Here’s how to make them.

  1. Combine the dry ingredients and pecans. In a bowl, mix together the flour, baking powder, salt, and pecans.
  2. Whisk together the eggs and sugar. In a separate bowl, whisk the eggs and sugar together until airy and light in color, about 30 seconds. Add the melted butter and vanilla extract and combine.
  3. Combine. Add the dry ingredients to the wet, combining gently to avoid overmixing. I like to use a spatula to help do this because it aggravates the batter less, which will help prevent your muffins from being dense.
  4. Bake. Pour the batter into your prepared muffin pans and bake until a toothpick inserted comes out clean.

Simple, easy, and quick to make pecan pie muffins. They are amazing and taste just like pecan pie!

Tips for making perfect pecan pie muffins

  • Make sure to grease your muffin pan well. These muffins are sticky, so greasing the pan is necessary to prevent them from sticking to the pan. I used a silicone muffin pan, so it was easy! If you have one, make sure to use it. I greased it as well.
  • You can also make standard size muffins with this recipe. I baked a few standard-size muffins to see if it works well too, and it does. I do prefer the mini ones though, because these muffins are ideal as a small bite. If you want to make 12 standard size muffins, I recommend multiplying this recipe by 1.5 to ensure you have enough batter. You should also increase the baking time by a few minutes because the muffins will be larger.
  • Don’t overmix the batter. Doing so will result in tougher, more dense muffins (and we’re going for light and fluffy here)

More amazing pecan recipes

4.89 from 9 votes
If you like pecan pie, you'll love this twist on the classic. These delicious mini pecan muffins will be a hit at any party!
Pecan Pie Muffins
Prep Time: 10 mins
Cook Time: 13 mins
Total Time: 23 mins
YIELD: 24 mini muffins
 

Ingredients
  • 1/2 cup (70 g) all-purpose flour
  • 1 cup coarsely chopped pecans
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup (200 g) light brown sugar
  • 1/2 cup (1 stick/115 g) unsalted butter, melted
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 375°F/190°C. Grease well 24 mini muffin cups. It's best to use a silicone pan. Don't skip that part because these muffins are sticky.
  2. In a large bowl mix together flour, pecans, baking powder, and salt.
  3. In a medium bowl whisk eggs and sugar for 1 minute until well combined. Stir in melted butter and vanilla extract. Add the mixture to the flour mixture and mix until combined.
  4. Divide the mixture between the muffin cups, filling them almost all the way to the top. Bake for 11-13 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow pan to cool for several minutes, then run a knife around the edges of the muffins cups, and gently remove from pan.
  5. Muffins will keep for 5 days in the fridge. They can also be frozen for up to 2 months. To thaw, leave them at room temperature for an hour or overnight in the fridge.
Addictive mini gooey pecan muffins that taste just like pecan pie! Perfect as a snack or as a gift during the holidays.

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20 Comments

  • Reply
    Rachel
    January 23, 2018 at 10:56 am

    Hi, can I replace the butter for oil?

    • Reply
      Shiran
      January 26, 2018 at 5:56 pm

      These muffins are delicate in texture, so I recommend sticking to the recipe in this case for the best texture and pecan pie flavor.

  • Reply
    Tori//Gringalicious.com
    January 23, 2018 at 11:39 am

    Oh yes please! Gorgeous pics as well. Thanks for the recipe!

  • Reply
    Ayesha
    February 5, 2018 at 4:10 am

    Hi. Tried them and they were amazing. Just wanted to check how long to keep them in the oven if I make normal sized ones rather that minis.

    • Reply
      Shiran
      February 5, 2018 at 1:33 pm

      Thanks Ayesha! Baking time will be 15-20 minutes.

  • Reply
    Rabz
    August 9, 2018 at 1:13 pm

    Hi Shiran. Beautiful recipe ? One question..can I replace pecans with some other nuts like Almonds? I don’t have pecans at the moment but really want to try a nutty recipe ? Thanks

    • Reply
      Shiran
      August 12, 2018 at 9:24 am

      Hi, the recipe would work with other nuts but I’m not sure how the flavor will be. Some nuts can be more bitter than others.

  • Reply
    Linda
    June 25, 2019 at 2:11 pm

    May i sub oat (or any non dairy) milk for the whole milk?

    • Reply
      Ingrid Lanzoni
      February 26, 2021 at 1:56 pm

      I made them here in Brazil and everyone loved it! Thank you for the recipe!!

  • Reply
    Tina W.
    May 14, 2020 at 10:18 pm

    These are delicious. I made regular size and ended up with 9.

  • Reply
    Tamsyn
    June 15, 2020 at 3:56 pm

    These “puffins” were delicious! Perfect combination of a Pecan Pie and a muffin. New family favorite.
    Thank you for sharing!!!

    Blessings from South Africa 🙂

  • Reply
    Lexi
    October 23, 2020 at 9:39 pm

    Omg. These are delicious, crunchy top and gooey center as described. I used baking cups with no grease and they were easy to remove! Thanks for sharing; I will definitely be making these again!

  • Reply
    Ingrid Lanzoni
    February 26, 2021 at 1:57 pm

    I made them here in Brazil and everyone loved it! Thank you for the recipe!!

    • Reply
      Carol
      December 24, 2021 at 11:13 am

      I tried putting the muffins in 12 regular size muffin tin but I filled each cup to the top which was way too much. They were delicious & I will be making more 1/2 cup each. The recipe will make probably 24 cups I added 1 tsp vanilla, 1/4 tsp baking soda, 1/4 tsp baking powder & a pinch of salt. My husband loved them. New favorite for Christmas or anytime!

  • Reply
    Melica
    March 6, 2021 at 3:30 pm

    Hi, I was wondering how the muffins will turn out if I use white sugar instead of brown sugar.

  • Reply
    Cyndy
    May 10, 2021 at 5:50 pm

    So good. I used mini paper baking cups and got a full 24 mini muffins that didn’t stick at all. I could have eaten them all by myself. Just as good at room temp as they are warm. Thank you so much for posting.

  • Reply
    Shivani
    June 9, 2021 at 5:13 pm

    These look amazing. One quick question as I want to make these at the weekend. Does the melted butter have to cool before you stir it into sugar and egg mix?

    • Reply
      Shiran
      June 21, 2021 at 2:17 am

      It should be just slightly cooled 🙂

  • Reply
    Landis Shook
    July 4, 2021 at 11:42 pm

    Has anyone tried doubling the recipe to make more full size muffins? Any advice.

  • Reply
    Carol
    December 24, 2021 at 11:08 am

    I tried putting the muffins in 12 regular size muffin tin but I filled each cup to the top which was way too much. They were delicious & I will be making more 1/2 cup each. The recipe will make probably 24 cups. My husband loved them. New favorite for Christmas or anytime!

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