Home » Southern Comfort Food » Pecan Pie Mini Muffins

Pecan Pie Mini Muffins

The flavor of pecan comes to life in these cute as a button Pecan Pie Mini Muffins. You’ll bring pecan pie to breakfast with these bite-size delights. Serve them alongside a cup of coffee or tea any time of day when you need to satisfy your sweets craving.

Pecan Pie Mini Muffins

Easy Pecan Pie Mini Muffins Recipe

It’s no secret how much we love pecan pie in the South. It’s one of those classic pie flavors that we pride ourselves on and one we do very well. It’s nice to find different ways to enjoy the same flavors found in pecan pie and in my quest to do so I can upon this recipe from my friends at Southern Living Magazine.  First of all, they’re adorable bite size muffins and I love that for brunch and tea parties. I can see these muffins served anytime of year but they would fit nicely on a holiday brunch menu. How to make simple Pecan Pie Muffins:

  • Nuts – Chopped pecans. They need to be chopped relatively small since these are mini muffins.
  • Flour – All purpose flour, no leavening in the ingredients.
  • Sugar – Light brown sugar, don’t substitute white sugar.
  • Leavening – We’re adding baking powder and salt.
  • Butter – Melted salted or unsalted butter, not margarine. This is one of those times you need to go for the gold.
  • Eggs – 2 large eggs, lightly beaten.
  • Vanilla Extract
Pecan Pie Mini Muffins

How to Make the BEST Pecan Pie Mini Muffins

  • Ingredients you’ll need to make homemade Pecan Pie Mini Muffins: Chopped pecans, all purpose flour, baking powder, salt, melted butter, eggs and vanilla extract.
  • Kitchen tools you’ll need: Mini muffin pan, measuring cups and spoons, medium bowl, small bowl, whisk, cooling rack and nut chopper.
  • When reading the recipe be aware that there’s no typo there is only 1/2 cup of all purpose flour in these muffins.
  • Mixed with the brown sugar the batter caramelizes and makes them taste just like pecan pie. It’s an important ingredient, don’t swap it out with white sugar.
  • One thing I recommend that you do is to bake these in mini muffin liners lightly spritzed with cooking spray. This helps prevent the muffins from sticking. The brown sugar in the mini muffins can make them a bit difficult to remove from the pan, otherwise.
  • Keep in mind that the pecans should be relatively finely chopped prior to adding to the batter.
  • These muffins are super simple to make and the fusion of flavors is always a crowd pleaser. They’re often the first to go, so you might want to double the recipe.
  • Store Pecan Pie Mini Muffins in an airtight container at room temperature for up to 3 days or to lengthen the shelf life store them chilled in the fridge for 5 days.
  • You can freeze these mini muffins for up to 2 months.
Pecan Pie Mini Muffins

More Easy Muffin Recipes to Make

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Pecan Pie Mini Muffins

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Breakfast, brunch, Dessert
Cuisine: American
Keyword: pecan-pie-mini-muffins, pecan-pie-muffins
Servings: 24 servings
Calories: 110kcal
Author: Melissa Sperka


  • 1 cup chopped pecans
  • 1 cup packed light brown sugar
  • 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter melted
  • 2 large eggs lightly beaten
  • 1 tsp pure vanilla extract
  • 24 mini muffin liners


  • Preheat the oven to 425°F. Line 24 mini muffin cups with liners and lightly spritz with cooking spray. Set aside.
  • In a medium size mixing bowl use a whisk to sift together the brown sugar, flour, baking powder and salt.
  • Make a well in the center and add the melted butter, eggs and vanilla. Use a fork to blend together just until fully moistened.
  • Sprinkle 1/2 of the chopped pecans into the bottom of each mini muffin liner. Divide the batter evenly between each mini muffin cup.
  • Sprinkle the tops with the remaining 1/2 cup chopped pecans.
  • Bake for 10-12 minutes or until a toothpick inserted into the center comes back clean.
  • Remove from the pan and cool on a cooling rack. Store at room temperature.


Serving: 1serving | Calories: 110kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 67mg | Potassium: 49mg | Fiber: 1g | Sugar: 9g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Just made these- tops are flat?!?! They did not puff up & get round on top! Also took them 15 min to finish baking. What did I do wrong?

  2. These were a hit at my book club meeting. They were easy to make, and oh, so good. Thanks for the recipe.

    1. I usually make these as mini muffins. I would check them at 12 minutes and add more time as needed from there.

  3. Made these for our card party, they could not get enough of them ???? Had to change it up to ad walnuts since I did not have enough of the pecans but they were a big hit!????????

  4. Yeh Baby! =) These have been a favorite holiday treat for many years at my house. Yours are beautiful. It’s simply amazing how much they really do taste like pecan pie! Thanks so much for sharing with us at Weekend Potluck.

    1. I’ve never frozen these but in general breads, cakes and muffins do freeze well, so I expect these would, too.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating