I’m pretty sure that I’ve said before on this blog that I do not like fruit pies. I know, I’m kinda crazy. And picky. Don’t hate. The two traditional Thanksgiving pies I can’t get enough of though, are pumpkin {Which I already shared my variation of} and pecan! If you’re a pecan pie lover like I am, then you’re going to love these muffins. They seriously taste exactly like pecan pie! They’re really easy to make too. I did it on my lunch break the other day, so that gives you an idea of how quick it is. {Note: I don’t have a very long lunch break. ;)}
I may just make these every year for Thanksgiving from now on. {Speaking of Thanksgiving, can you believe it’s in less than a week?? Where has the time gone?!} This recipe was found in the Worldwide Ward Christmas Cookbook. {My favorite cookbook.}
Pecan Pie Muffins
Ingredients
- 2 cups pecans chopped
- 2 cups brown sugar packed
- 1 cup all-purpose flour
- 4 lg eggs
- 1 cup butter salted
Instructions
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Preheat oven to 350°F.
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Fill a muffin tin with muffin liners.
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In a large bowl, combine chopped pecans, brown sugar, and flour.
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In a separate bowl, beat the eggs until they are foamy.
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Mix the eggs and butter.
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Add the egg mixture to dry ingredients and stir only until moistened.
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Spoon the batter into the muffin tins, filling each cup 2/3 full.
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Bake for 18-23 minutes.
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Remove from pans immediately.
Oh God! They look delicious! 😛
Love your blog! Just pinned these! I will definitely have fix these for thanksgiving or maybe the morning after??
http://designerinteal.blogspot.com
Yum. I love a delicious treat that is also easy to make. I am not sure I would be able to wait for them to cool completely before diving in…so I might need to take your suggestion on having them go commando 🙂
My brother loves pecan pie, but rarely gets it because nobody else in the family eats it, so I’ll have to give these a shot.
Yum yum yum! I’m pinning!
Looks delicious! What did you use for the glaze on top?
um. these look perfect!!
These look great. I was also wondering if you could let us know about the topping. Thanks.