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Pecan Pie Mini Muffins

Pecan Pie Mini Muffins

Course Breakfast, brunch, Dessert
Cuisine American
Keyword pecan-pie-mini-muffins, pecan-pie-muffins
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 servings
Calories 110kcal
Author Melissa Sperka


  • 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