Perfect Pecan Pie Muffins
Pecan Pie Muffins are the perfect combination for dessert. A perfect combination of a pie with all the convenience of a muffin! Great for breakfast, brunch, and dessert!
I’m a sucker when something tastes like a pie but comes in a different form such as a cookie, bar, or muffin! Not to mention these pecan pie muffins are gluten free and a much healthier version of a traditional pecan pie.
With fall approaching and the upcoming holidays these are great for making in batches and ahead of time. I mean there’s nothing like trying to prepare a full course when it comes to those holiday menus. I’ll take whatever is the most delicious and the easiest to make!
Pecan Pies are notorious in the south at EVERY potluck, party, and a staple at your grandparents house. But, here at Hello Spoonful I’m doing some different stuff. I take those traditional fat filled, processed ingredients and throw them out the window while replacing with all natural ingredients!
Check out my Insta to see how I have transformed the old school recipes into healthier, tasty versions!
I’m Ready to Make Pecan Pie Muffins, What Do I Need?
- Coconut sugar
- Pecans
- Greek Yogurt
- Butter
- Eggs
- Vanilla extract
Can I Use A Different Type of Nut?
Yes! I’ve seen some substitute for walnuts, but then that wouldn’t be pecan pie huh? Either way, walnuts will work just as good as pecans.
Is it okay to turn these into mini muffins?
The recipe is for regular muffins, but if you would like to make mini muffins, its totally fine. Just decrease the cooking time by a few minutes.
How To Serve Pecan Pie Muffins
Initially you will want these to cool on a wire rack so they don’t crumble a part. Also, when storing you want them to be room temperature so they do not get soggy by locking in the moisture.
But, after you make them and you want to reheat, they are SO good warmed up with a big glass of milk or your favorite coffee!
Tips For Making
- If you aren’t using some type of muffin liner, be sure to spray the muffin tin with a non stick spray.
- Don’t overfill the muffin cups. You should fill no more than ⅔ of the way up.
- Just a side note, these muffins are not going to be huge overflowing. They will be just about level with the top of the muffin pan after baking.
- You can make these several days ahead of time if you need too, they also freeze well.
- When freezing, be sure they are completely cool. Freeze in a Ziploc bag and separate with plastic wrap if you are freezing in multiple layers. Before serving, bring them out in enough time to come to room temperature. As mentioned you can rewarm them for a few seconds in the microwave and its like they are fresh out of the oven!
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Be sure to check out these other tasty treats:
- Chocolate Chess Pie
- Apple Pie Cookies
- Blueberry Pie
- Sweet Potato Cinnamon Roll Muffins
Pecan Pie Muffins
Ingredients
- 1 cup coconut sugar
- 2/3 cup oat flour plus 2 tablespoons
- 1 cup pecans
- 1/2 tsp vanilla
- 1/3 cup butter softened to room temperature
- 1/3 cup greek yogurt
- 1 tsp baking powder
- 2 eggs
Instructions
- Preheat oven to 350 degrees F. Grease and flour 12 muffin cups or line with paper muffin liners.
- In a medium bowl, stir together coconut sugar, flour, and pecans.
- In a separate bowl beat the butter, vanilla, greek yogurt, and eggs together until smooth, stir into the dry ingredients just until combined. do not over mix.
- Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full to allow for rise.
- bake for 20-25 minutes. cool on wire rack before serving. enjoy!
I agree this is the perfect combination of the dessert! Thank you so much for sharing this!