🧁 Pecan Pie Muffins

If you love the gooey, nutty sweetness of classic pecan pie, then you’re going to fall head over heels for these Pecan Pie Muffins! Imagine all the flavors of a Southern-style pecan pie — buttery brown sugar, toasted pecans, and caramel-like richness — baked into a tender, golden muffin with crisp edges and a soft, gooey center.

They’re easy to make, require just a few ingredients, and taste like a bakery treat you can whip up at home in under 30 minutes. Perfect for breakfast, dessert, or a sweet afternoon snack!

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🌟 Why You’ll Love These Pecan Pie Muffins

✅ All the flavor of pecan pie — in a handheld, muffin-sized treat.
✅ Quick & easy — no crust, no mixer, no hassle.
✅ Simple ingredients — everything you need is probably already in your pantry.
✅ Perfect texture — crisp on the edges, soft and chewy in the center.

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🥣 Ingredients

You’ll Need:

• 1 cup packed brown sugar (light or dark for deeper flavor)
• ½ cup all-purpose flour
• 1 cup chopped pecans (toasted for best flavor)
• 2 large eggs
• ½ cup butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Pinch of salt

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👩‍🍳 Instructions

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C).
Grease a 12-cup muffin tin very well with butter or nonstick spray (these muffins can stick easily).

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Step 2: Mix the Dry Ingredients

In a large bowl, combine brown sugar, flour, chopped pecans, and a pinch of salt.
Stir together until evenly mixed.

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Step 3: Add the Wet Ingredients

In a separate bowl, whisk together the eggs, melted butter, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir just until combined — don’t overmix.
The batter will be thick and sticky, similar to cookie dough.

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Step 4: Fill the Muffin Tin

Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.

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Step 5: Bake

Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).

Let the muffins cool in the pan for 5–10 minutes before gently loosening them with a knife and transferring to a wire rack.

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🍯 Serving Suggestions

Serve these Pecan Pie Muffins:

• Warm with a pat of butter or maple syrup for breakfast
• With a scoop of vanilla ice cream or whipped cream for dessert
• Alongside coffee or tea for a sweet afternoon treat

They’re especially delightful during the fall and winter months — perfect for Thanksgiving or Christmas mornings!

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💡 Recipe Variations

✨ Maple Pecan Muffins: Replace half the brown sugar with pure maple syrup for a naturally sweet twist.
✨ Chocolate Chip Version: Add ½ cup mini chocolate chips to the batter.
✨ Bourbon Pecan Muffins: Add 1 tablespoon bourbon to the wet ingredients for a grown-up flavor.
✨ Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
✨ Healthier Option: Swap half the butter for unsweetened applesauce and use coconut sugar instead of brown sugar.

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🧊 Storage & Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep for up to 1 week (microwave 10–15 seconds before serving).
• Freezer: Wrap individually and freeze for up to 3 months. Thaw overnight or reheat in the microwave for a warm, gooey texture.

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❤️ Final Thoughts

These Pecan Pie Muffins are the perfect fusion of a muffin and a dessert — buttery, nutty, and irresistibly sweet. They’re simple to make yet taste like something straight out of a Southern bakery.

Whether you’re baking them for brunch, a holiday breakfast, or just to satisfy a pecan pie craving without the work of making a crust, these muffins are sure to be a hit every time. 🥰

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