Pecan Pie Mini Muffins
Servings 24 servings
- 1 cup chopped pecans
- 1 cup packed light brown sugar
- ½ cup all purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ 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 ½ 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 ½ 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