Pecan Pie Muffins

Pecan Pie Muffins

The flavor of Pecan Pie in delicious muffin, no corn syrup required!

I saw these muffins on Trisha’s Southern Kitchen on Food Network.  I tweaked the recipe a bit after reading the reviews, reducing the butter, adding vanilla, salt and baking soda. These muffins got rave reviews at my husband’s office!

The recipe makes 9 muffins, but trust me when I say you might as well make a double recipe!


Pecan Pie Muffins,

Recipe adapted from Trisha’s Southern Kitchen, Food Network

Makes 9 Muffins 


1 cup firmly packed light brown sugar

1 cup chopped pecans

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, melted

2 large eggs, lightly beaten

1 teaspoon vanilla extract

Nonstick cooking spray



Preheat oven to 350°. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Stir together butter and next 2 ingredients; add to brown sugar mixture, and stir just until moistened.


Place paper liners in 9 muffin cups and *spray liners with nonstick cooking spray. Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.

*The reviews for these muffins mentioned that they stick to the liners so I used a liberal amount of cooking spray. Also, they come out of the liners easier after they cool.


You could also make mini-muffins; just shorten the baking time by 5 minutes. You can find a printable recipe, here.

The muffins are wonderful by themselves, but I had a little canned pumpkin left over and spied a Compound Pumpkin Butter recipe in 50 Things to Make with Canned Pumpkin in the October issue of Food Network Magazine. Instead of a savory version, I added some maple syrup, pumpkin pie spice and some chopped pecans for a Pumpkin-Maple-Pecan Compound Butter.

 Use on rolls, breakfast breads, pancakes, or on a baked sweet potato!


Pumpkin-Maple-Pecan Compound Butter


1 stick unsalted butter, softened

1/4 cup pumpkin puree

1/8 cup pecans, chopped

*1 tablespoon maple syrup

½ teaspoon pumpkin pie spice

*add more if you want a sweeter butter


Place the softened butter in a bowl, add pumpkin, spice, maple syrup and pecans. Mix well until blended. Transfer to small ramekin and cover with plastic wrap or shape into a log and roll in plastic wrap to slice. Refrigerate two hours for flavors to meld.



These muffins would be quick and easy for breakfast Thanksgiving weekend.

Serve with yogurt and Pumpkin Granola.

Pumpkin Granola-001

Thank you for your visit, sharing with:

 Metamorphosis Monday

  17 comments for “Pecan Pie Muffins

  1. Lynn@Happier Than A Pig In Mud
    November 23, 2013 at 6:45 am

    The muffins and your butter sound great Mary! I’m still lovin’ those great multi colored pumpkins! Happy Pre-Thanksgiving Weekend:@)

  2. franki
    November 23, 2013 at 7:32 am

    You have the BEST stuff!! franki

  3. November 23, 2013 at 7:52 am

    Muffins and butter will be on the table for thanksgiving morning. What a way to start the flavors of the day!🍂

  4. Bonbongirl
    November 23, 2013 at 8:18 am

    Leave it to you to come up with something new & exciting, just in time to impress my guests! I can’t wait to make a few dozen of these to have on hand for the weekend! Thanks so much and have a Happy Thanksgiving.

  5. November 23, 2013 at 9:33 am

    I am gaining weight just thinking about your food. I have blogged about this same recipe and mine were mini muffins. I put a whole pecan on the top. Believe it was in January of this year. My MIL loves them. I like yours being larger and you can have more and not feel guilty eating one!!! The compound butter sounds yummy.

  6. paula
    November 23, 2013 at 9:36 am

    I can smell those muffins, oh yummy !!
    You are making it really hard for me to decide what to bake and take to my sisters!! :)
    What’s your favorite??!!

  7. November 23, 2013 at 12:01 pm

    Mary, we have house guest arriving soon, and a friend just brought us some pecans. You’ve shared this recipe just in time. ‘-)
    Looks yummy!
    Happy Thanksgiving! ~ Sarah

  8. November 23, 2013 at 12:59 pm

    The muffins and the butter sounds delicious and perfect for this time of year…pecan pies were my mom’s favorite desserts!

  9. November 23, 2013 at 8:37 pm

    Oh these look good, I generally go for anything pecan! I have been playing with compound butters too, I bet your combo is divine! Your guests are in for a pumpkin filled array of treats!

  10. November 24, 2013 at 8:01 pm

    Pecan pie muffins would go so well with Southern Pecan coffee in the AM. Thanks for posting, Sweetie!

  11. November 25, 2013 at 9:08 am

    These look amazing! And that compound butter?? YUM! :)
    Thank you for sharing at Marvelous Mondays this week! Pinned & sharing!

  12. Beverly Cook
    November 1, 2014 at 2:19 pm

    New to your lovely blog. Love Lake Norman and have three bichons. :) Glad we’ve ‘met.’

  13. Doni
    November 2, 2015 at 10:17 am

    Putting my menu together in my head and will add these. Yum! :)

  14. Mary
    November 2, 2015 at 10:07 pm

    can you please repost the link for the printable recipe for the pecan muffins, the link doesn’t seem to work on either my desktop or my ipad. This one’s to good to pass up!

    • November 2, 2015 at 10:12 pm

      Hi, the printable recipe is here.

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