Pecan Pie Muffins

Are you a breakfast person? I definitely am. I may need a cup (or two) of coffee to wake me up first while I answer blog emails in the morning, but I need to get something in my belly before I’m ready to tackle the day. Particularly something that’s super yummy. And mouth-watering. And makes me say, “ohhhh this is SO good!”. And do you know what does that? These Pecan Pie Muffins! They are cakey and fluffy with plenty of crunchy chopped pecans and a wonderful sweetness that tastes just like a pecan pie only better!
These Pecan Pie Muffins taste just like the classic pie only BETTER!
So what do you think of when you hear the words Pecan Pie? My first thought is Thanksgiving, and I cannot WAIT to make these pecan pie muffins for Thanksgiving morning this year! You take the best part of the Thanksgiving meal (the dessert), and turn it into the most tasty, moist, delicious muffin you’ve ever eaten!
These Pecan Pie Muffins taste just like the classic pie only BETTER!
I do love pecan pie, but sometimes all that sugar surrounding the pecans is just too much for my taste buds. These muffins have all the flavor of the classic pie, but without biting into all that sugar. You just have to trust me on this one… they’re awesome! And when they’re fresh out of the oven and still warm… oh man, are they good!
These Pecan Pie Muffins taste just like the classic pie only BETTER!
I believe this muffin has your name written all over it… I saved it just for you!
These Pecan Pie Muffins taste just like the classic pie only BETTER!
Thanksgiving in a muffin. Pie for breakfast. Yep, I’m sold!
These Pecan Pie Muffins taste just like the classic pie only BETTER!
What I love most about this recipe is just how simple it is to make. A few easy steps, not that many dishes, and you have a fabulous breakfast to serve to your family or guests! You will absolutely love this spin on the classic pecan pie!
These Pecan Pie Muffins taste just like the classic pie only BETTER!
Pecan Pie Muffins
Recipe type: Breakfast
Serves: 8
  • ½ cup butter, softened
  • ¾ cup brown sugar
  • 2 eggs, beaten
  • ½ teaspoon vanilla
  • ⅛ teaspoon salt
  • ½ cup all-purpose flour
  • ¾ cup chopped pecans
  1. Preheat oven to 350 degrees and line 8 muffin cups with paper liners.
  2. In a medium bowl, add the softened butter and brown sugar and beat on medium speed until light and fluffy. Add beaten eggs, vanilla, and salt and mix until combined. Slowly mix in flour until combined. Stir in chopped pecans.
  3. Spoon batter into 8 lined muffin cups about ⅔ full. Bake muffins at 350 degrees for about 25 minutes. Let cool 5 minutes in muffin pan and serve warm.
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  1. Ooo, my husband would love these! And I love how simple the recipe is. Thanks!

  2. Thanksgiving morning definitely deserves muffins like these. yum, yum!

  3. I can’t wait to try these, Liz!

  4. These look wonderful! Pinning 🙂

  5. Mmm …. these look so good! Can’t wait to try the recipe:)

  6. These look just delicious!

  7. Oh, my! These look amazing — and simple enough to actually give them a try! Two of my favorite things are pecan pie and muffins. Combining them is genius. 🙂

  8. I would love one right now with my coffee — these are right up my alley. I love pecan pie (I just did a post about mini pumpkin pecan pies, so I have pumpkin pie on the brain). I’m pinning now and will definitely make these!

  9. I do need these for breakfast for sure!!! Yum!!!

  10. These muffins look amazing Liz!

  11. Going to do this. Thank you .

  12. Great project !!

    I would love you to come and share @ Craft, Create & Inspire linky party !!!

    Look forward to seeing you there 🙂

    Claire x

  13. Liz, I wish I could have one now!!

  14. Looks sooooooo good! 🙂

  15. Just tried these gluten-free and they are absolutely amazing!! Thanks for such an awesome recipe!!!

  16. I’m a huge pecan fan so these are right up my alley!

  17. Isn’t the recipe missing baking soda or baking powder to make the muffins rise?

    • Liz Fourez says:

      Great question! In order to re-create the pecan pie taste and texture, this particular recipe does not require any baking soda or powder, but I did double check my recipe for you just to be sure! The muffins have a nice, cake-like texture with all the butter and brown sugar-goodness of a pecan pie 🙂 I hope you’ll love them as much as I do!

  18. I have a serious love affair with pecans, lol Thanks for sharing your recipe.

    • Liz Fourez says:

      Me too, Theresa! I could put pecans in just about anything! Salads, muffins, cookies, brownies… you name it! Thanks so much for stopping by 🙂

  19. Hi Liz,
    One of my husbands favorite desserts is pecan pie, so I must give your recipe a try. Love how you described it as ‘Thanksgiving in a muffin’.
    Thanks for sharing,
    Pieced Pastimes
    PS-Would love to have you link this up to Saturday Sparks. Links are open till Friday.

  20. Thank you so much for linking up with the Party Bunch! I am featuring your delicious recipe today… Have a wonderful week and a Happy Thanksgiving!

    • Liz Fourez says:

      Yay!! Thanks so much, Desiree! What a yummy bunch of recipes! I cannot WAIT for Thanksgiving to get here! Happy Thanksgiving to you too 🙂

  21. These sound yummy !!!

    • Liz Fourez says:

      OH they are! I ate way too many of the last batch I made! Guess I have a date with the treadmill after the holidays 🙂 Thanks so much for stopping by!

  22. is 1/2 cup flour the correct amount for flour> doesnt seem like enough, just checkiing

    • Liz Fourez says:

      Hi Julie! Good question! The ingredients in this recipe are a little different so that you get that true, delicious pecan pie flavor! It doesn’t seem like a lot, but it makes these muffins just perfect! Thanks for stopping by 🙂

  23. These were excellent! My husband, who is not “a fan” of nuts really liked them. Great Recipe!

    • Liz Fourez says:

      Yay! I’m so happy to hear that! My husband isn’t a big fan of nuts either, so I know that was probably a stretch for him! Thanks so much for letting me know you liked them!

  24. Susan Jane says:

    OMG made the pecan pie muffins & lemon raspberry muffins today easy ,yummy daughter & daughter in law & kids approved !!! Love a new recipe these two are real keepers !!!

    • Liz Fourez says:

      It sounds like these were a hit with the whole family! I’m so happy to hear that! Those are two of my very favorite muffin recipes. Thanks so much for sharing!

  25. These are in the oven! The house smells wonderful! Thanks for sharing these muffins.

    • Liz Fourez says:

      That’s my favorite part of baking! Well, besides getting to stuff my face with muffins, of course. 😉 Hope you enjoy!!

  26. Could you use melted butter instead of softened butter??

    • Liz Fourez says:

      Hey Jamie! Thanks for stopping by! I would definitely recommend softened butter versus melted, as it will affect how the muffins bake. Let me know how you like the recipe! This is one of my favorites. 🙂

      • I ended up using softened butter and they were absolutely delicious!!! My boyfriend and I loved them. Thanks for this recipe!!

  27. Delicious:)

  28. These look amazing! Could I use wheat flour instead of regular flour?

  29. Just made the pecan pie muffins. Practice run before Thanksgiving. OMG…fantastic. Easy to make!!! I’m not a patient baker. But this time I used the Kitchen Aid and took the time to cream the margarine (didn’t have butter) and brown sugar. It does get fluffy after about 10 minutes. Hubby liked them and #1 daughter likes the muffin but wishes I wouldn’t put pecans in the batter. Even 23 year olds are weird. Can’t wait to double the batch for Thanksgiving.
    Liz, thanks again for another hit recipe.

    • Liz Fourez says:

      I’m so happy to hear that, Debbie!! I’m not much of a patient baker either, but these yummy muffins are definitely worth making them from scratch. My husband is just the same as your daughter… how can they not love pecans?? Lol! So glad that these were a hit for you. Thank you for sharing your feedback! 🙂

  30. Elissa Gallagher says:

    I read this recipe 4 times when I was making it. It didn’t seem like enough flour, I didn’t see baking powder/soda. And then the amount of muffins got me thinking “huh, only 8″… But I’m not the developer of the recipe, only the maker and OH MY GOD! THESE ARE GOOD! I love with all my heart, pecan pie! It is basically the only one I like. I can eat the crust of any pie, but pecan pie is the only one I can eat by myself (cheesecake and chocolate anything too)
    My husband doesn’t eat sweets AT ALL. and pretty much every baking I do involves chocolate, so it is nice to stumble across recipes that both, my husband and I, can enjoy. He took 4 muffins to work, and called me just to tell me how delicious these muffins are! He was bragging about these with his co-workers!

    I offer them the link to your recipe! Thank you so, so much for such delicious recipe!

    • You are totally right, Elissa. It is a bit of a strange recipe! But I’m so glad you loved the results as much as we do, and thank you for trusting the recipe! 🙂 Eat one of those yummy muffins for me, okay?

  31. Wow wow wow! Thanks for sharing this recipe. I’m not a fan of pecan pie (hubster is) so I decided I would make these for him, as they were baking I though “those muffins smell yummie” so I decided to try one once cooled. I was impressed and loved these because they are moist, tasty, not too sweet and of course a bit crunchy. Most importantly my hubby loved them. So a million thanks Liz 😍

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