You heard that right! This super easy Pecan Pie Muffins recipe has only 5 ingredients and none of them are cake mix!
When it comes to baking my number one priority is for my baked goods to taste amazing, but following closely behind is using a recipe that is quick and easy to make.
With only 5 ingredients that combine together to give amazing flavor, this pecan muffin recipe is a winner on both those accounts.
So often easy baking recipes rely on a box of cake mix, but this one doesn’t. It uses regular all-purpose flour and brown sugar as its dry ingredients.
The pecans, brown sugar and butter are what gives this muffin its delicious, classic flavor.
These pecan pie muffins are also super moist! The center has an almost gooey texture that makes them seem extra decadent!
Since the pecan muffins are so easy to make, you can whip them up for breakfast or serve them as part of an autumn brunch. Because they are so delicious with that gooey center they even make a great dessert.
And of course they’re perfect for Thanksgiving! It’s a nice pecan alternative to pecan pie. Even my husband, who is not a fan of pecan pie, loves these!
Pecan Pie Muffins Recipe
(See recipe card below for amounts and full instructions.)
- butter, melted and cooled
- all-purpose flour
- brown sugar
How to Make Pecan Pie Muffins:
In a large bowl whisk together flour and brown sugar, set aside.
In a separate bowl beat butter and eggs until creamy then add in dry ingredients and mix well.
Fill muffin papers ⅔ full with the muffin batter mixture.
Top each muffin with chopped pecans,
Bake for 20-25 minutes.
Cool on a wire rack.
Serve and enjoy!
While these taste perfect as-is, if you do want to play around with the recipe and add in some additional fall flavors you can add up to 1/2 teaspoon of cinnamon or even pumpkin pie spice.
For a bit more dramatic decorative touch, instead of chopped pecans on the top of the muffin, you can put one whole pecan on top (right in the center) instead.
Making Muffins without Cupcake Papers / Muffin Tin Liners:
If you prefer to bake without paper liners, be sure to grease your muffin cups VERY generously. You may also want to add a light dusting of flour. If you don’t grease the cups well, this recipe will definitely stick to the sides of your muffin pan.
How to Serve Pecan Muffins:
These taste delicious served warm! If you don’t eat them right out of the oven, you can later heat them in the microwave for just a few seconds.
While these muffins definitely don’t need any topping, they make a great dessert when they are served warm and topped with vanilla ice cream.
How to Store Pecan Pie Muffins:
Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze in an airtight container for up to one month.
PIN IT ON PINTEREST:
Easy Pecan Pie Muffins
- 2 eggs
- ⅔ cup butter melted and cooled
- ½ cup flour
- 1 cup brown sugar packed
- 1 cup pecans chopped
- Preheat oven to 350 degrees and line muffin tin with papers.
- In a large bowl whisk together flour and brown sugar, set aside.
- In a separate bowl beat butter and eggs until creamy then add in dry ingredients and mix well.
- Fill muffin papers ⅔ full with the mixture then top with chopped pecans.
- Bake for 20-25 minutes.
- Cool on a wire rack