Pecan Pie Muffins

These Pecan Pie Muffins bring all the cozy, gooey flavor of a classic pecan pie—wrapped up in a warm, fluffy muffin. With a crunchy top, tender crumb, and sweet nutty center, they’re the perfect little indulgence when I’m craving something sweet but don’t want to bake a whole pie. Quick, simple, and always a hit, these muffins are one of my favorite fall bakes.

Why You’ll Love This Recipe

I love how these muffins take everything I enjoy about pecan pie—the caramel-like flavor, toasted pecans, and rich sweetness—and turn it into an easy, hand-held treat. They’re great for breakfast, snack time, or even dessert. Plus, they come together fast and make my kitchen smell amazing while baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.

2. In a large bowl, I whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

3. In another bowl, I beat the eggs, then mix in the melted butter and vanilla extract.

4. I pour the wet mixture into the dry ingredients and stir just until combined.

5. I fold in the chopped pecans, being careful not to overmix.

6. I divide the batter evenly among the muffin cups, filling each about 3/4 full.

7. I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden and slightly crisp.

8. I let them cool in the pan for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12 muffins.
Prep time: 10 minutes
Bake time: 20 minutes
Total time: 30 minutes

Variations

• I sometimes add a sprinkle of chopped pecans and brown sugar to the tops before baking for extra crunch.

• A pinch of cinnamon or nutmeg in the batter gives them a warm spiced flavor.

• I’ve added mini chocolate chips before for a pecan pie–meets–chocolate chip muffin twist.

• Swapping half the flour for whole wheat makes them a bit heartier.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well—I wrap them individually and freeze for up to 2 months. To reheat, I microwave a muffin for 15–20 seconds or warm them in a low oven for a few minutes.

FAQs

Can I toast the pecans before adding them?

Yes, I love toasting the pecans—it deepens their flavor and adds more crunch.

Can I use paper liners?

I do, but I usually spray the liners lightly with cooking spray because these muffins can be sticky.

Can I make them gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with great results.

How do I keep them from being too dry?

I make sure not to overbake and keep an eye on them toward the end of the baking time. The melted butter helps keep them moist.

Are they very sweet?

They’re sweet, like a dessert muffin, but not overpowering. If I want them less sweet, I cut back slightly on the sugar.

Conclusion

These Pecan Pie Muffins are one of those simple, soul-warming bakes that feel like fall in every bite. I love making them when I want something quick and satisfying that still feels special. Whether I’m serving them with coffee or sneaking one after dinner, they always hit the spot.