Frosted Pecan Pie Muffins

By Becky Hardin

Published Aug 15, 2018

Pecan Pie Muffins are sure to brighten your morning! These tasty mini muffins are the perfect thing to eat for a quick breakfast, for a snack, or even as a fun dessert. They’re so flavorful and taste just like pecan pie in muffin form. These breakfast muffins are so easy to make and taste even better with the cream cheese frosting!

Pecan Pie Muffins

Pecan Pie Muffins are one of my favorite quick breakfasts. These delicious mini muffins don’t take long to make, and they are easy to save for weekday breakfasts!

These pecan pie muffins with cream cheese frosting are such a fun breakfast treat! They’re so easy eat in the mornings when you’re in a rush, and just as nice when you have time to sit down enjoy them with a coffee .

I just can’t get enough of these mini muffins. They’re especially awesome (or dangerous) because they’re bite sized, so you don’t have to feel guilty for eating 2 or 3 (or 6 or 7…right??). You could also make these breakfast muffins in a regular size, but I really like these minis. They’re so easy to eat, and SO cute!

Make up a batch of these mini pecan pie muffins and save them to eat throughout the week. This makes it simple to eat them on the go, or to pop in your mouth for a quick snack. And they make a really tasty dessert too. They’re just so versatile!

These Pecan Pie Muffins are the perfect breakfast treat. Make these mini muffins and eat them all at once, or save them to snack on throughout the week!

A batch of mini muffins with cream cheese frosting - 4

A batch of mini muffins with cream cheese frosting - 5

Breakfast Muffin Recipe

I love breakfast muffins. They are the perfect level of sweet without being overwhelming. You can eat them first thing in the morning without feeling like your overindulging. I think these pecan pie muffin have the perfect flavor for breakfast too. And they aren’t frilly or overdone or extravagant, they’re just good. REALLY good.

I don’t care what your diet says, every breakfast needs some carbs if you ask me. These mini muffins are so small and delicious…they’re worth the carb points! You could eat them without the frosting if that makes them feel more breakfast-y, but there’s nothing wrong with treating yourself either!

Pecan Pie Muffins on a cooling rack - 10

Pecan Pie Muffins on a cooling rack - 11

Frosted mini muffins on a cooling rack - 12

Frosted mini muffins on a cooling rack - 13

How to Make Pecan Pie Muffins

These pecan pie muffins are so hassle-free that you can easily make them first thing in the morning. I love that they only have 6 ingredients…can you believe that?! I am NOT a morning person, so the less ingredients the better. These mini breakfast muffins are definitely a win!

How to make Pecan Pie Muffins:

Grease the cups of a mini muffin tin, or use paper liners
Mix together brown sugar, flour, and pecans
In another bowl, beat together the eggs, vanilla, and butter until smooth
Stir the egg mixture into the dry ingredients, but don’t over mix
Pour the batter into the muffin cups (fill up each cup about 2/3)
Bake 20-25 minutes at 350°F, then let them cool on a wire rack before serving

You can leave the mini muffins plain, or you can top them with cream cheese frosting. Whichever you prefer! If you want to save them to eat later, let them cool completely, and then store them in an airtight container. I like to make a batch and save them to grab for quick breakfasts.

A mini muffin cut in half, sitting on a cooling rack - 14

A mini muffin cut in half, sitting on a cooling rack - 15

A stack of mini muffins with cream cheese frosting - 16

A stack of mini muffins with cream cheese frosting - 17

Holiday Breakfast Recipes

While you can definitely eat these amazing pecan pie muffins any time of day (dessert, mid-morning snack, afternoon snack, midnight snack…you get the idea), I like them best for breakfast. These make great breakfast muffins to serve on Christmas or another holiday. They just feel perfect for fall and winter since they have that classic pecan pie flavor.

No matter when you serve these mini muffins, everyone will love them! They are just so tasty and they’re the perfect size.

Here’s a few more breakfast ideas to serve over the holidays:

Apple Pie Overnight French Toast Casserole
Cheesy Baked Breakfast Sliders
Quiche Lorraine
Sheet Pan Chocolate Croissants
Maple Syrup Granola

A mini muffin with a bite taken out of it - 18

A mini muffin with a bite taken out of it - 19

I can’t stop talking about how good these Pecan Pie Muffins are! I love pecan pie , so naturally I love these too. You don’t have to make them as mini muffins, but I think the size makes them extra fun.

See the recipe card below for details on how to make Pecan Pie Muffins. Enjoy!

If you like this breakfast muffins recipe, try these other recipes too:

Pumpkin Muffins Recipe
Cinnamon Roll Apple Pie Cupcakes
Carrot Cake Bars
Banana Bread with Peanut Butter Glaze
Cinnamon Sugar Biscuit Bites

Ingredients1x2x3x

▢ 1 cup brown sugar 213 grams
▢ ½ cup all-purpose flour 60 grams
▢ 1 cup chopped pecans 114 grams
▢ ⅔ cup unsalted butter 151 grams, room temperature (1⅓ sticks)
▢ ½ teaspoon pure vanilla extract 2 grams
▢ 2 large eggs 100 grams, room temperature and beaten
▢ cream cheese frosting optional (click for recipe)

Video

Instructions

Preheat oven to 350°F. Grease and flour 18 wells of a mini muffin tin(s) or line with paper liners.
In a medium bowl, stir together the brown sugar, flour, and pecans. 1 cup brown sugar, ½ cup all-purpose flour, 1 cup chopped pecans
In a separate bowl, using a hand mixer, beat the butter, vanilla, and eggs together until smooth. ½ teaspoon pure vanilla extract, ⅔ cup unsalted butter, 2 large eggs
Stir the wet into the dry ingredients just until combined. Do not overmix.
Spoon the batter into the prepared muffin wells. Cups should be about ⅔ full to allow for rise.
Bake for 20-25 minutes. Cool on wire rack before serving. Top with cream cheese frosting, if desired. cream cheese frosting

Equipment

Kitchen Scale
Mini Muffin Tin
Hand Mixer

Becky’s Tips

Nutritional information does not include optional frosting.

Nutrition information is automatically calculated, so should only be used as an approximation.

Mini Pecan Pie Muffins

Equipment

Kitchen Scale
Mini Muffin Tin
Hand Mixer

Ingredients

1 cup brown sugar 213 grams
½ cup all-purpose flour 60 grams
1 cup chopped pecans 114 grams
⅔ cup unsalted butter 151 grams, room temperature (1⅓ sticks)
½ teaspoon pure vanilla extract 2 grams
2 large eggs 100 grams, room temperature and beaten
cream cheese frosting optional (click for recipe)

Instructions

Preheat oven to 350°F. Grease and flour 18 wells of a mini muffin tin(s) or line with paper liners.
In a medium bowl, stir together the brown sugar, flour, and pecans. 1 cup brown sugar, ½ cup all-purpose flour, 1 cup chopped pecans
In a separate bowl, using a hand mixer, beat the butter, vanilla, and eggs together until smooth. ½ teaspoon pure vanilla extract, ⅔ cup unsalted butter, 2 large eggs
Stir the wet into the dry ingredients just until combined. Do not overmix.
Spoon the batter into the prepared muffin wells. Cups should be about ⅔ full to allow for rise.
Bake for 20-25 minutes. Cool on wire rack before serving. Top with cream cheese frosting, if desired. cream cheese frosting

Video

Notes

Nutritional information does not include optional frosting.

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!