Pecan Pie Muffins

Pecan Pie Muffins

           

A nice twist on traditional pecan pie for Thanksgiving is individual muffins with all the gooey goodness of pecan pie. Yes, I’m a fan of pecan pies and also these delectable “Southern Pecan Bars” (that you might want to save and make for Christmas).

But a couple years ago I got this recipe from Lovina’s Amish Kitchen newspaper column and blog and tried a batch and they are super easy. Here with only slight tweaking is an alternate to traditional pie. These can be frozen and kept around for treats after holidays.

The great part is this recipe only has five ingredients. I’m tempted to mess with it, as in subbing in dark corn syrup for some of the brown sugar, as I think that would increase the similarity to pecan pie. It is also interesting that there is no baking powder or baking soda here and in various renditions I’ve seen online.

Yet there is something really nice about throwing together a delicacy like this with only five ingredients.

Pecan Pie Muffins

Ingredients:

1 cup packed brown sugar
½ cup all-purpose flour
1 3/4 cups chopped pecans
2/3 cup butter, softened
2 eggs, beaten

Directions:

Preheat oven to 350 degrees. Line mini or regular muffin pan with liners. Mix brown sugar, flour, and chopped pecans. Stir. Add eggs and butter until combined. Spoon batter in muffin cups about ½ full. Bake for 12 minutes for mini, or 16 minutes for regular size muffins.

You can get Lovina’s latest cookbook which is a treasury of family recipes and stories from Lovina’s own family.

Amish Family Recipes was published earlier this pandemic year and she and her family could definitely use a boost in sales! Christmas is around the corner.

You can also follow the blog and Facebook page that Herald Press staff keep up for Lovina.

P.S. I previously shared this recipe on the Amish Wisdom blog but it has now been shut down, sorry to say. So if you think you read this before from me, it was on Amish Wisdom, not here. 🙂