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Pecan Pie Mini Muffins

While these are delicious year-round, you could easily turn them into an edible Christmas gift. They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate. And don't forget to include the recipe so your recipient can enjoy this treat over and over again! —Pat Schrand, Enterprise, Alabama
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    about 2-1/2 dozen


  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans
  • 2/3 cup butter, melted
  • 2 eggs, lightly beaten


  • In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture.
  • Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from pans to wire racks to cool.
Editor's Note: This recipe uses only 1/2 cup flour.
Nutrition Facts
1 mini muffin: 102 calories, 7g fat (3g saturated fat), 23mg cholesterol, 39mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 1g protein.

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Average Rating:
  • barnum7298
    Sep 1, 2020

    pecan pie in a bite size! yum!

  • subyz123
    Feb 15, 2020

    This is a neighborhood favorite! I spray the tins liberally with a 'baking' spray (with flour) and also find that the muffins brown more uniformly in all aluminum tins rather than non-stick coated pans. I set the timer for 20 minutes

  • Susan
    Dec 1, 2019

    Taste good but stick to the pan - even tried them in paper cups and half of the muffin stayed in the paper. We do live at high altitude, so that might be a part of the problem.

  • Michelle
    Nov 16, 2019

    No comment left

  • Kristin
    Nov 12, 2019

    I followed the recipe to a T. and mine did not turn out at all mush but I've just moved into a new house with a brand new oven and I'm not used to baking in it so I'm not quite sure I'll try again another time

  • Scarlette
    Oct 20, 2019

    Delicious!! I followed the recipe except for the flour, I used Bob’s Red Mill 1 to 1 Gluten-free. I also followed the advice in using paper cups with rice underneath to absorb excess grease. I didn’t find them to be greasy at all, I did use real butter. Thank you for the recipe!!

  • sheila
    Oct 20, 2019

    Haven't made these yet. 22 to 25 minutes baking time just doesn't sound right for mini muffins when regular muffins usually take less time.

  • vstern
    Jun 23, 2019

    I have not made these yet. Was at a family reunion today and someone brought them. They are delicious, and I had to ask for the recipe!

  • pung
    Jan 16, 2019

    Mark and Bfinlayson, what you may check is the settings on your oven, it may be hotter than you think. Lower the heat a bit. Also, you can try putting the mix in paper muffin cups. Here's a trick that may help Mark with the grease factor. Before you put your paper muffin cups in the holder, put about 1 teaspoon (cover the bottom completely) of rice - not instant - in the bottom of your muffin cup. Then put the paper muffin cup in and fill as directed. This helps with the burning bottoms and the rice will absorb the grease. Also, be sure you used butter and not margarine, and maybe reduce it a bit. That margarine stuff's yucky:)

  • MARK
    Jan 11, 2019

    Just dripping with grease. Didn't come up at all, divot in center instead of mound. Burnt on bottom and sides before center got close to done. Only thing I did different was add vanilla. I will try again someday and adjust my rating if they come out. If anyone had any idea's what went wrong would be happy to hear, thanks.