Pecan Pie Muffins Recipe

Sweet, nutty, and unbelievably simple, pecan pie muffins combine everything you love about a classic pecan pie with the convenience of a hand-held treat. In this full guide, we’re breaking down how to make the best version of this Southern-inspired muffin with only a few pantry staples. You’ll learn how to get that gooey center just right, how to keep them from sticking, and explore delicious variations, like cream cheese-filled or keto-friendly. If you’ve ever loved the Pioneer Woman’s pecan pie muffins or searched for a shortcut to that Southern Living pecan pie muffin flavor, this is for you.

These pecan pie muffins remind me so much of my childhood, especially the holidays. I remember my mom baking pecan pies from scratch, her kitchen counters dusted with flour, the air thick with the scent of vanilla and toasted nuts. But it wasn’t until I had kids of my own that I realized how smart it was to turn that pie into something portable. Muffins that you could hand to a sleepy teenager, sneak into a lunchbox, or bring to a bake sale without worrying about slicing or serving.

This recipe was one of those “accidental wins” that became a tradition. One afternoon I had leftover pecans, a stick of butter, and not much else. I scribbled some notes, played with the ratios, and pulled out what would become the best southern pecan pie muffins recipe we’ve made. It became a staple at our backyard dinners, right next to the apple cinnamon muffins and churro cheesecake squares.

Over the years, I’ve tweaked it a dozen ways, adding cream cheese, trying keto swaps, even making mini pecan pie muffins for brunch platters. But the core of it stayed the same: simple ingredients, big flavor, and that unbeatable Southern warmth.

Why You’ll Love This Pecan Pie Muffins Recipe

You don’t need to roll out dough or plan ahead for hours, this pecan pie muffins recipe is fast, foolproof, and makes you look like a pro. Here’s what makes it so special:

• Effortlessly Decadent: You get that gooey pecan pie flavor in a no-fuss muffin.
• Only 7 Ingredients: You probably already have everything in your pantry.
• Perfect Texture: Crackly, golden tops with rich, moist centers.
• Customizable: Make it mini, stuff it with cream cheese, or go keto.
• Kid and Crowd Approved: Great for lunchboxes, brunch tables, and potlucks.

If you’ve ever searched for pecan pie muffins Taste of Home or wondered if Trisha Yearwood’s pecan pie muffins were worth the hype, trust me this version is the one you’ll keep.

And if you’re a fan of nostalgic desserts like my homemade sweet potato pies or strawberry rhubarb pie, you’re going to love this one too.

Ingredients To Make This Pecan Pie Muffins Recipe

One of the best things about this pecan pie muffins recipe is how ridiculously simple the ingredient list is. Just 7 everyday items, and you’re on your way to muffin magic. No hard-to-find stuff. No mixers needed. Just good old-fashioned basics that somehow come together to taste like you’ve been baking all day.

Here’s what you need:

Ingredient	Amount	Purpose
Chopped Pecans	1 cup	Adds texture and nutty flavor
Brown Sugar (packed)	1 cup	Sweetens and gives a caramel depth
All-Purpose Flour	1/2 cup	Binds the batter, keeps it muffin-like
Large Eggs	2	Gives structure and richness
Unsalted Butter	1/2 cup (melted)	Adds fat, flavor, and moistness
Vanilla Extract	1/2 teaspoon	Warmth and balance
Salt	1/4 teaspoon	Enhances all the flavors

Seriously, that’s it. You can easily remember the formula after one round and that makes it the perfect recipe for late-night cravings, forgotten bake sales, or when you’re fresh out of pie crust.

Want to switch things up? In Part 4, we’ll talk about how you can use keto swaps or even turn these into cream cheese filled pecan pie muffins that are truly next level.

Equipment Needed

Here’s all you need to make these muffins, no special tools required:

• Standard 12-cup muffin tin – You can also use a mini muffin pan to make mini pecan pie muffins for bite-sized treats.
• Mixing bowls (2) – One for dry ingredients, one for wet.
• Whisk or fork – To beat the eggs and mix the batter.
• Rubber spatula or wooden spoon – For combining everything smoothly.
• Measuring cups & spoons – Precision matters, especially for flour and sugar.
• Non-stick spray or paper liners – These muffins can be sticky, so don’t skip this!

If you’ve ever made a recipe like apple peel muffins or old-fashioned fudge, you already know the importance of a good non-stick surface, pecan pie muffins are no different. We’ll cover how to prevent sticking in Part 5 too!

How To Make Pecan Pie Muffins Recipe

These muffins come together in about 30 minutes flat. Seriously, no mixer, no chilling, and no fancy steps. That’s why they’ve become my go-to when I need something homemade but don’t want to spend all day in the kitchen.

The Step-by-Step Instructions:

1. Prep Your Pan First
Start by preheating your oven to 350°F and either greasing your muffin tin really well or lining it with paper liners. These muffins tend to stick a bit, so don’t skimp here. If you’re out of liners, a mix of non-stick spray and a dusting of flour does the trick.

2. Mix Dry Ingredients
In a big bowl, combine:

• 1 cup chopped pecans
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt

Stir them together until everything’s evenly coated in that sweet-salty flour mix.

3. Whisk the Wet Stuff
In a smaller bowl, beat the 2 eggs lightly. Then whisk in:

• 1/2 cup melted butter
• 1/2 teaspoon vanilla extract

You want this smooth but not foamy.

4. Combine
Pour the wet mix into the dry and stir until just combined. The batter’s gonna be thick and that’s totally fine. Don’t overmix, or you’ll end up with tough muffins.

5. Fill the Muffin Cups
Scoop the batter into your muffin tin, filling each about 2/3 full. If you’re making mini pecan pie muffins, drop the fill to just halfway.

6. Bake to Perfection
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted comes out mostly clean (a few crumbs are okay, gooey is good here!).

7. Let Them Rest
Cool in the pan for 5 minutes, then carefully remove and transfer to a wire rack. These are best warm, but they hold up well at room temp, too.

Bonus? They make your kitchen smell like a Southern bakery.

Ways to Serve with Pecan Pie Muffins

These muffins might be humble, but the ways you can serve them? Anything but basic.

The Cozy Brunch Board

Pair pecan pie muffins with fresh berries, scrambled eggs, and hot coffee or vanilla chai for a Southern-inspired brunch. Throw in a Philadelphia no-bake cheesecake for dessert and you’ve got a full spread.

Dessert Tray Hit

Stack them on a platter with powdered sugar and a drizzle of maple glaze or cream cheese frosting. Honestly, these can stand right next to peach cobbler and still steal the show.

Midday Snack with a Twist

Cut one in half, warm it slightly, and top with a little whipped cream cheese or cinnamon honey butter. I’ve even had friends toast them and eat with apple butter!

Mini Versions for Parties

Make a batch of mini pecan pie muffins for bake sales, showers, or office parties. Just reduce the baking time to around 11–14 minutes and keep an eye on them.

Variations And Substitutions

Once you’ve made these classic pecan pie muffins, you’re probably going to want to get creative. Trust me, I’ve tried it all, from low-carb swaps to gooey cream cheese fillings and it’s nearly impossible to mess up this base recipe.

Cream Cheese Filled Pecan Pie Muffins

Add a cube of cream cheese in the center of each muffin cup before baking. As the muffins rise, the cream cheese melts inside, creating a dreamy, tangy surprise. Just don’t overfill your tins, you want the muffin to cover the cheese.

Keto Pecan Pie Muffins

Looking to cut carbs but keep the flavor? Replace the flour with almond flour and the brown sugar with a brown sugar alternative like Swerve. Use unsweetened butter and you’ve got a quick keto pecan pie muffin that actually satisfies.

Mini Pecan Pie Muffins

Want a poppable dessert? Pour your batter into a mini muffin tin and reduce baking time to 11–14 minutes. These are a hit at brunches, showers, and holiday parties.

Dairy-Free Swap

Use vegan butter and a flax egg (1 tbsp flaxseed + 3 tbsp water) if you need to avoid dairy and eggs. It changes the texture slightly but still delivers big on taste.

Pro Tips for Pecan Pie Muffins

I’ve made pecan pie muffins every which way over the years, and here’s what I’ve learned, straight from my chaotic, butter-streaked kitchen.

Don’t Overmix the Batter

It might be tempting to stir out every lump, but overmixing makes muffins dense and chewy. Stir just until combined and let the thick batter be.

Toast Your Pecans

If you’ve got an extra 5 minutes, toast your pecans in a dry skillet before adding them to the batter. It makes a massive difference in flavor, warm, nutty, and so much richer.

Use Silicone Liners or Heavy Spray

Because these muffins are gooey (as they should be), they’ll cling to paper liners. Try silicone muffin cups or heavily greased tins. I like to grease then lightly flour mine, just like for old-fashioned cakes.

Let Them Cool a Bit

These are best slightly warm but not fresh out of the oven. Give them 5–10 minutes to firm up. That gooey center needs a minute to set, or it’ll be messy.

Storage – Keeping Your Pecan Pie Muffins Fresh

You won’t have many leftovers, but if you do, here’s how to keep those pecan pie muffins tasting just-baked.

Room Temperature

Store in an airtight container at room temp for up to 3 days. Layer parchment between muffins to avoid sticking. They’re great with coffee on day two, maybe even better than fresh!

Fridge

If your house runs warm or humid, stash them in the fridge in a tightly sealed container. Warm up in the microwave for 10 seconds before serving.

Freezer Friendly

Wrap each muffin individually in plastic wrap, then place them in a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight or microwave in 20-second bursts until warm.

These muffins thaw beautifully, just like my apple cinnamon muffins perfect for make-ahead baking before a holiday or big brunch.

Common Mistakes to Avoid When Making Pecan Pie Muffins

Even a simple recipe like this can trip you up if you’re not paying attention. I’ve made every one of these errors at least once and learned the hard way.

Mistake #1: Not Greasing the Muffin Tin Enough

These muffins are sticky by design, remember, they’re meant to mimic the texture of gooey pecan pie. If you skip greasing or use cheap liners, you’ll be scraping muffin bits out of your pan with a spoon. Use parchment liners or grease and flour generously.

Mistake #2: Overmixing the Batter

This isn’t cake batter, it’s thick and chunky, and that’s exactly how it should be. Stir just until the dry ingredients are moistened. Too much mixing = tough muffins.

Mistake #3: Skipping the Rest Time

When they come out of the oven, they smell incredible, but they need a few minutes to cool and set. If you rush it, they’ll crumble apart. Give them at least 5 minutes in the pan before removing.

Mistake #4: Undercooking or Overbaking

Don’t rely on color alone. Use the toothpick test, insert one in the center. A few moist crumbs are okay; wet batter is not. Aim for 18–22 minutes at 350°F.

Mistake #5: Not Toasting the Pecans

Is it necessary? Technically, no. But if you want next-level flavor, toasting your pecans beforehand makes the muffins taste deep, rich, and a little extra special, like something you’d find at a Southern café.

Conclusion: These Pecan Pie Muffins Tell a Story

When I first whipped up these pecan pie muffins, it was with the last bits of what I had in my pantry, leftover pecans, a few eggs, a little butter. But what came out of the oven wasn’t just a muffin. It was comfort. It was home. It was the smell of my mom’s holiday kitchen wrapped in something small enough to pack in a lunchbox.

That’s what these muffins are for me now. A symbol of what’s possible with a few honest ingredients, a little time, and a whole lot of love. Whether you serve them warm with tea or sneak one late at night straight from the tin, these muffins are pure, Southern-baked joy.

And if you love nostalgic bakes like homemade sweet potato pies or a slice of warm apple cinnamon muffins on a chilly day, this one’s going to feel like a new tradition.

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