Pecan Pie Mini Muffins

Pecan pie mini muffins are a sweet little treat that tastes just like the classic pie but in a bite-sized easy-to-grab form. These have been my answer to holiday potlucks and last minute gatherings because there is no need for fussing with pie dough or fancy prep—just simple pantry staples and delicious results every time.

My kids call these tiny pies. The first time I brought them to a Thanksgiving dinner everyone reached for seconds and I have never left with leftovers since.

Ingredients

• Brown sugar: gives that pecan pie flavor and keeps the muffins chewy and sweet use fresh soft brown sugar for best results
• All purpose flour: provides just enough structure sift if yours seems clumpy for a smooth batter
• Chopped pecans: are the star pick fresh pecans with a sweet nutty scent and avoid any that taste stale or bitter
• Butter melted: adds richness and brings everything together use real unsalted butter for best flavor
• Eggs: bind the ingredients and give the minis their signature fudgy bite use large eggs at room temperature for even mixing

Instructions

Prepare the Pan:

Grease a mini muffin pan thoroughly making sure to get into every cavity so the muffins will release easily when baked

Mix the Dry Ingredients:

In a medium bowl combine the brown sugar flour and chopped pecans stir well to make sure the pecans are coated and there are no flour pockets left

Blend the Wet Ingredients:

In a separate bowl whisk together melted butter and eggs until you have a glossy smooth mixture with no streaks of egg

Combine Everything:

Pour the butter and egg mixture over the dry ingredients and stir gently just until everything is combined the batter will be sticky but do not overmix or the muffins will be tough

Fill the Muffin Pan:

Spoon the batter into the greased mini muffin cups filling each about two thirds full use a small spoon or cookie scoop for this step to keep things tidy

Bake to Perfection:

Slide the pan into a preheated oven at three hundred fifty degrees Fahrenheit and bake for fifteen to twenty minutes the muffins should be set in the middle with slightly crisp edges keep an eye on them toward the end as baking times can vary by oven

Cool and Remove:

Let the muffins cool in the pan for a few minutes then gently twist and lift each out to finish cooling on a rack serve warm or at room temperature

The aroma of brown sugar and butter takes over my kitchen each time I make these. My favorite part has always been the glossy top that forms when they cool—my little one says it looks like caramel and always tries to sneak the first one.

Storage Tips

Let the muffins cool completely before storing to keep them from getting sticky. Place in an airtight container at room temperature for up to three days. For longer storage freeze in layers between parchment. Thaw at room temperature when ready to serve and refresh in a warm oven for a few minutes if you like.

Ingredient Substitutions

Try using walnuts if you are out of pecans or a gluten free all purpose blend for a wheat free version. For a lighter option swap half the butter for unsweetened applesauce. If you want a deeper flavor a touch of maple syrup mixed in is lovely.

Serving Suggestions

Serve these with coffee for a breakfast treat or as a bite sized dessert at holiday tables. A dollop of whipped cream or a drizzle of warm caramel sauce turns them into something extra special. I often wrap a few in a clear bag and gift them to friends around the holidays.

A Peek at Pecan Pie History

Pecan pie is a cornerstone of Southern holiday tables. These muffins borrow the best parts—caramelized pecans and rich buttery filling—without the fuss of rolling crust. Even folks who claim they do not like pie tend to fall in love with these.

Seasonal Adaptations

Replace half the pecans with toasted hazelnuts for a winter twist. Add a pinch of cinnamon or nutmeg for cozy holiday flavor. Sprinkle coarse sea salt on top before baking for a sweet salty finish.

Success Stories

Several friends have swapped the sugar for coconut sugar or swerve and had success. One neighbor stuffed the centers with a bit of cream cheese before baking and called them cheesecake muffins. We brought these to a school bake sale once and they completely sold out before noon.

Freezer Meal Conversion

Make a double batch and store extras in the freezer. After baking and cooling place muffins in a zip top bag and freeze up to two months. Thaw as needed for an easy lunchbox treat or sweet snack.

If you are looking for an easy way to impress with minimal effort these mini muffins are always a win. They are the miniature answer to classic pecan pie cravings—no fork required.

Recipe FAQs

→ Can I use different nuts instead of pecans?

Yes, walnuts or almonds can be substituted, but the classic flavor comes from pecans.

→ How do I prevent the muffins from sticking to the pan?

Generously grease the muffin pan or use mini paper liners for easy removal.

→ Can I make these muffins ahead of time?

Absolutely! Store cooled muffins in an airtight container for up to three days.

→ What texture should I expect from these mini muffins?

Expect a soft, moist center with a crisp, nutty top thanks to the chopped pecans.

→ Is there a gluten-free option for this treat?

Use your favorite gluten-free flour blend in place of all-purpose flour for a gluten-free version.