Mini Muffin Pecan Pies
There’s nothing quite like Mini Muffin Pecan Pies to bring that warm, cozy holiday feeling in one bite. These little pies pack all the flavor of a classic pecan pie, buttery crust, sweet gooey filling, crunchy pecans, but in a fun, mini version that’s impossible to resist.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
I’ve been making these mini pecan pies every fall for the past few years, and they’ve totally become a holiday tradition in my house. The first time I made them, I brought them to a family Thanksgiving, and not a single one made it past dessert! They are that good!
Why this recipe is a must make
They’re just that kind of special treat, cozy, familiar, and a little irresistible. And honestly, they’re easier than making one big pie. No need for slicing, no mess, grab-and-go little bites of buttery, nutty goodness.
Ingredients
Mini Muffin Pecan Pies
Equipment
- Muffin Pan
- Large Mixing Bowl
- pastry cutter or fork
- Large bowl
- butter knife
Ingredients
- 2 cups all purpose flour
- 1 cup cold unsalted butter chopped into small pieces
- 1 cup brown sugar
- 1 cup dark corn syrup
- 5 eggs
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
- Preheat the oven to 350°. Spray a 12 count muffin tin with non stick cooking spray.
- In a large bowl add the flour, butter and brown sugar.
- Either using a pastry cutter, fork or your hands mash the butter with the flour and mix until fine crumbs form.
- Take 1/4 cup of the crumbs and place it in each muffin cup.
- Press down and flatten the crumbs in the muffin cups. Bake in the oven for 8 minutes.
- Remove from the oven and set aside. In a large bowl add the corn syrup, eggs, sugar and vanilla.
- Stir until everything is completely combined.
- Add in the pecans and stir once again.
- Scoop and pour on top of the crusts until it reaches almost to the top of the muffin tin, leaving some room so it doesn’t spill over.
- Reduce the temp to 275°. add the muffin tins back into the oven and cook for 30-35 minutes.
- Once done let them cool for 20-30 minutes and then scrape the edges with a butter knife and carefully tip the muffin tin over to get them out. Serve and enjoy!
Notes
- Store in an airtight container in the fridge for 3-4 days.
- Keep the butter in the fridge until the last minute.
- If for some reason you have more mixture of the crust and pie filling, make more!
- Make sure to evenly flatten the crumbs into the muffin tin.
- Keep in the fridge for storage but microwave them for 15 seconds before eating so it’s nice and warm!
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendys Tips
- Don’t overfill; leave a little headspace so the filling doesn’t spill over during baking.
- If centers are still jiggly at 35 minutes, you can bake a few more minutes (watch closely).
- Use consistent portioning so all pies bake evenly, I use a spoon or small measuring cup.
- Let them cool fully before trying to remove; warm ones break easily.
FAQ
Do you have questions about this mini pecan pie muffin recipe? Here are the answers to the most commonly asked questions.
Yes, the texture will change slightly, but walnuts work nicely as a pecan substitute.
I don’t recommend it; the filling may separate, and the crusts can go soggy when thawed.
Edges should be set and firm. The center may still have a gentle jiggle, that’s okay. It will finish setting as it cools.
