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just in time for thanksgiving, a super simple + yummy recipe for pecan pie muffins. i found this recipe last year on the girl who ate everything’s blog so i made them for thanksgiving. and they did not disappoint!
i’m really a salty foods kind of girl, but these pecan pie muffins were something special. i don’t know what it was about them, but they kept me coming back for more.
and since i’ve gone gluten-free, it was so easy to make these muffins gluten-free. i just used gluten-free all-purpose flour and they came out great.
if you are looking for something really quick + easy for your thanksgiving celebration you must try these. i am going to make them with my boys this week and bring them over to my parent’s house for thanksgiving again this year. i think i’ve started a new tradition…
enjoy!
Ingredients
- 1 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 2 cups chopped pecans
- 2/3 cup butter, softenend (11 tablespoons)
- 2 eggs, beaten
Instructions
- Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously. Grease them well or they will stick.
- In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined.
- Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.
recipe source: the girl who ate everything
