Pecan Pie Brown Sugar Muffins Recipe – Easy Fall Dessert
Pecan pie brown sugar muffins are a delightful twist on the classic pecan pie, combining the rich sweetness of brown sugar with the nutty crunch of pecans in a soft, fluffy muffin. Perfect for breakfast, brunch, or dessert, these muffins bring warm fall flavors to your table. Easy to make and irresistibly delicious, they’re ideal for holiday baking, cozy mornings, or sharing with family and friends.
Equipment
- Muffin tin (12-cup)
- Mixing bowls
- Whisk and spatula
- Measuring Cups and Spoons
- Cooling rack
Ingredients
- 1 cup chopped pecans (toasted for deeper flavor)
- 1 cup brown sugar
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ tsp vanilla extract
- ¼ tsp salt
- Optional: ½ tsp cinnamon or nutmeg for warmth
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a bowl, combine brown sugar, flour, salt, and optional spices.
- In another bowl, whisk eggs, melted butter, and vanilla until smooth.
- Stir wet ingredients into dry until just combined.
- Fold in chopped pecans evenly.
- Divide batter among muffin cups, filling about ¾ full.
- Bake for 20–25 minutes, until tops are golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Toast pecans beforehand for deeper flavor.
- Avoid overmixing to keep muffins tender.
- Store in an airtight container at room temperature for 3 days, or freeze for up to 2 months.
- Serve warm with coffee or drizzle with caramel for extra indulgence.