To a person that doesn’t care for pumpkin much (except right now that’s all I can think of), this time of the year is indicative of few things. But one in particularly comes to mind. One of my mom’s most requested Fall/Winter treats… Pecan Pie Mini Muffins.
With all the richness and gooeyness of a real pecan pie in a way more transportable container, these mini muffins are what kick started my love affair with pecan pie in general. I fell in love with these, and fell in love with it’s namesake as well.
Start out with your melted butter and vanilla in your mixer bowl.
Set aside a bowl containing the flour, brown sugar and pecans.
Make sure your eggs are all whipped together and add it to the mixing bowl.
While it’s mixing, line a mini muffin tin with liners. You want to double up on liners. Why, you might ask? Because there’s very little flour in this super-rich recipe and so the butter will soak right through the muffin liners and create a huge mess when you eat them. It’s better to use two liners than not.
Oh… And eat some pecans. You have to do quality checks, right???
Combine all ingredients and let mix for a few minutes and let your mouth water.
THIS is the end result. *drool*
Using a cookie scoop, fill the muffin cups pretty full, as the muffins won’t rise a lot. You should be able to get 2 1/2 dozen out of one batch of mix.
Nice little uniformed soldiers of yumminess.
Then you need to bake, then wait to cool… Which is really hard, but believe me if you don’t wait just a little bit you’ll be missing the first two layers of skin on your tongue and the roof of your mouth.
And the end result is well worth the wait!
Yummmmm. Now onto the recipe! If y’all try this, let me know!
1 c. Brown Sugar
1/2 c. flour
1 c. Chopped Pecans
2/3 c. Butter (NO substitutes!), melted
2 eggs, beaten
1/2 tsp Vanilla extract
Preheat oven to 350 degrees. Line mini muffin pan with two liners each.
In a bowl, combine brown sugar, flour and pecans; set aside. In another bowl, combine melted butter and beaten eggs; mix well. Stir into flour mixture just until moistened. Fill greased and floured mini muffin cups 2/3 full.
Bake for 15-16 (usually around 16) minutes. Do not over bake. Remove immediately to wire rack to cool.