Pecan Pie Muffins with just 6 ingredients are the easiest sweet treat on your dessert table all holiday season long. And they’re even better the next day!
Pecan Pie Muffins are the slightly larger cousin without cookie base to the ever popular Pecan Tassies which are a Christmas favorite, and just as easy as another pecan cookie favorite, Mexican Wedding Cookies.
PECAN PIE MUFFINS
Pecan Pie Muffins are one of my absolute favorite, go to recipes I used to use for clients during the holidays. Every year I’d give my clients holiday gifts or birthday gifts and one of my go to’s was this recipe. Why? Because it is the kind of recipe NO ONE would guess is so easy to make.
This recipe along with others this year is sponsored by Mountain Rose Herbs.
Pecan pie muffins are as easy to make as the picture below. Some recipes for this call for creaming the butter (I don’t) but even easier than that is to just throw these ingredients together in a stand mixer and scoop it into your muffin tin for the perfect rich, chewy, buttery treat.
Why are these Pecan Pie Muffins so special? Well, for one there is a tiny amount of flour and flax meal in them. This makes the muffin dense. I know you’re confused about why that is something to want probably? Well, it has the consistency of pecan pie filling with the tiniest amount of “muffin” in the mix.
PLUS, when you leave this for a day in a covered container, all the butter and brown sugar overwhelm the small amount of flour and flax meal and make it EVEN MORE decadent.
Yes, this is decadent, there is no way around it. But we do add a 1/2 cup of flax meal to the muffins which pumps up both the pecan pie flavor and the chewy texture while adding in some awesome Omega-3s. Never thought you’d be looking at dessert for your Omega-3s did you?
These Pecan Pie Muffins are the perfect holiday dessert recipe. In fact we’ve been making a whole bunch of holiday dessert recipes you may want to try out including:
- Watergate Salad (Pistachio Delight)
- Frog Eye Salad (Acini de Pepe Salad)
- Easy Chocolate Fudge
- Buckeye Balls
- Classic Gingerbread Cake
- Gingerbread Cheesecake
Some notes about this recipe?
- I do NOT cream the butter. The little streaks of butter I tell you to leave make a more pecan pie like texture. I find if you cream the butter it turns into a spongier cake.
- I even refrigerate before baking if I am doing a bunch of batches.
- If you have the patience, wait until the next day to serve. It will be even more caramel like in flavor.
- If you want warm reheat for 5 seconds in a microwave, it’ll taste like a cross between pecan pie and a sticky bun.
- I remove the muffins from the tin before they cool (very carefully) because if they cool they may stick to the pan even if you’ve sprayed it.
Pecan Pie Muffins
- Yield: 12 Servings
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Course: Brunch, Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 1 cup packed light brown sugar
- 1/4 cup flour
- 1/2 cup flax meal
- 1 cup chopped pecans
- 2 large eggs
- 3/4 cup butter cut into small cubes
- 24 pecan halves
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat oven to 350 degrees and spray the muffin tins with oil or baking spray or add liners.
Add all but the butter into the stand mixer and mix until the eggs are just incorporated then add the butter and mix until you see just some streaks od butter left.
Scoop into muffin tins with an ice cream scoop and top with 2 pecan halves and bake for 20-22 minutes.
Yield: 12 Servings, Amount per serving: 289 calories, Calories: 289g, Carbohydrates: 23g, Protein: 3g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 57mg, Sodium: 118mg, Potassium: 129mg, Fiber: 2g, Sugar: 18g, Vitamin A: 400g, Vitamin C: 0.1g, Calcium: 46g, Iron: 1g
All images and text © for Dinner, then Dessert.