Pecan Pie Muffins

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Pecan pie muffins are a simple way to enjoy the flavors of pecan pie without making a full pie. Theyโ€™re sweet, rich, and come together quickly with basic pantry ingredients. These muffins are great for brunch, dessert, or a midday snack.

Close-up of three pecan pie muffins on a wooden surface with pecans scattered nearby; text overlay highlights these pecan pie muffins as quick, a crowd-pleaser, and perfect to make ahead.

Pecan Pie Muffins

You’ll like pecan pie muffins because theyโ€™re rich, sweet, and full of texture. They taste like pecan pie but are much faster to make and easier to serve.

These muffins have caramel flavor from the brown sugar and crunch from the pecans, making them very satisfying. They’re crusty and chewy on the outside, with a soft and dense, almost brownie-like texture inside.

I like this recipe because it doesnโ€™t require a mixer. You just need a bowl and a spoon.

Close-up of a golden-brown pecan pie muffin with a crumbly texture, surrounded by pecan pieces.
Four pecan pie muffins, one broken in half, sit on a wooden board with scattered pecans around them on a gray surface.

Pecan Muffin Tips and Subs

I recommend greasing your muffin tin well or using a silicone pan. These muffins can stick if you’re not careful. You can use muffin liners, but they tend to pull off the chewy edge crust, which is my favorite.

A stack of three golden-brown pecan pie muffins, with a slightly crumbly texture, placed on a wooden surface.

You can use chopped walnuts if youโ€™re out of pecans, or swap in whole wheat flour for part of the all-purpose flour. Additionally, try adding a dash of cinnamon or a splash of vanilla for an extra flavor boost.

Muffins are good for meal prepping. If youโ€™re storing them, keep them in an airtight container at room temperature for a few days or freeze for longer storage.

Close-up of freshly baked pecan pie muffins with visible pieces of nuts, placed on a wooden surface with more muffins and a bowl in the blurred background.

This recipe makes a very small batch of nine. (I used a standard-size muffin tin.) However, they are very sweet, so one is plenty.

Three homemade pecan pie muffins sit on a wooden board, surrounded by scattered pecan pieces. The muffins have a golden-brown, slightly textured top.

How to make Pecan Pie Muffins

pecans and sugar

Stir brown sugar, pecans, and flour together

pecan muffins batter

Cut butter into the brown sugar/pecan mixture

pecan muffins batter

Mix until just combined.

pecan muffins batter

Spoon into a muffin tin.

Conclusion

For an easy weekend brunch, I serve these with green chile egg casserole, fresh fruit, and champagne grapefruit mojito.

Pecan pie muffins are a quick way to enjoy a classic dessert flavor. Theyโ€™re simple, versatile, and always go fast once theyโ€™re out of the oven. If you like pecan pie, this muffin version is worth making.

I updated this post from an earlier version dated August 7, 2012. I made new photos and simplified the recipe instructions.

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Three homemade pecan pie muffins sit on a wooden board, surrounded by scattered pecan pieces. The muffins have a golden-brown, slightly textured top.

Pecan Pie Muffins

PECAN PIE MUFFINS have that amazing pecan pie flavor but in a chewy little muffin. They're great for breakfast, snacking, and even dessert!!
Author: Paula
4.60 from 10 votes
Print Rate
Save To Your Recipe Box
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 muffins

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Ingredients

Instructions

  • Preheat oven to 350 degrees. Grease muffin pan. In a large bowl, stir together brown sugar, flour and pecans. Cut in butter until mixture resembles wet sand. In
  • In another bowl, beat eggs. Add eggs to dry mixture and stir until combined. Using an ice cream scoop, scoop mixture into muffin pans. Bake 20 to 25 minutes. Cool in pan 5 to 10 minutes, loosening with knife around edges to prevent from sticking. Remove and cool on wire rack. Great warm.

Video

Nutrition

Calories: 324kcal | Carbohydrates: 47g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 31mg | Potassium: 155mg | Fiber: 2g | Sugar: 36g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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Delicious Pecan Pie Muffins

33 Comments

  1. Congrats!! This recipe will be FEATURED this week. I love pecan pie. Can't wait to try it in muffins. Thanks for linking up to Tasty Thursdays at The Mandatory Mooch. Hope you will link up again this week. The party will be live tonight. http://www.mandatorymooch.blogspot.com

    Thanks, Nichi

  2. You're being featured this morning ๐Ÿ™‚ Thanks for sharing at All My Bloggy Friends last week. I'm looking forward to seeing what you'll share this week! Jamie @ Love Bakes Good Cakes

  3. Oh WOW!! These look AWESOME!!!

    Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!

  4. Your muffins look yummy! Sounds perfect for the upcoming fall season! Thanks for linking up for Friday Favorites. I'm featuring you next week. Come by and grab my featured button if you'd like one.

  5. Ok, how adorable is Sunshine!! I'm loving these pecan pie muffins… I featurd you from Pin It Thursday

  6. Hmmm, I have a feeling I may be making these for my husband a lot. Thanks for sharing on Foodie Friday!

  7. I have made pecan pie, before, but never pecan pie muffins. These look delicious! I will definitely be trying this recipe. Thank you for sharing.

4.60 from 10 votes (7 ratings without comment)

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