Pecan Pie Mini Muffins

I decided to take a night to post a few of the holiday treats I've made over the last few weeks, and wanted to start out with these scrumptious little muffins I found on Southern Living's site.  These muffins are really easy to make, you don't even need a mixer!  The original recipe called for more pecans and a layer of crushed pecans on the bottom of the muffin cups, but I decided to skip that step and cut back a little on the pecans.  I also decided to use mini muffin liners, sprayed with non-stick cooking spray, instead of putting the batter straight in the muffin tin.....some of the reviews mentioned people having a hard time getting them out of the pan, so muffin liners sounded easy and mess free to me!  I've made these muffins twice so far and both times I have doubled the recipe....just double all of the ingredients and it will make approximately 48 mini muffins.  I highly recommend doubling the recipe because these little muffins will be gone fast! 

 

Pecan Pie Mini Muffins

adapted from Southern Living

 

You will need:

-1 cup firmly packed light brown sugar

-1 cup chopped pecans (I used two 1/2 cup baggies of pecans found on the baking isle....used one bag of pecan chips....and one bag of chopped pecans)

-1/2 cup all purpose flour

-1/2 tsp baking powder

-1/4 tsp salt

-1/2 cup unsalted butter, melted

-2 eggs, lightly beaten

-1 tsp vanilla extract

-non stick cooking spray

-mini muffin liners

*This will make approx 24 mini muffins.  I use a tablespoon measuring scoop to measure out the batter and it fits perfectly into the muffin cups. 

*Preheat oven to 425.  Line 2 (12 count) mini muffin pans with liners.  Spray liners with non stick cooking spray.
*Combine first 5 ingredients into a large bowl.  Make a well into the center of the mixture.
*In a small bowl stir together melted butter, eggs, and vanilla.  Add to brown sugar mixture and stir until just moistened and incorporated. 
*Use a Tablespoon measuring scoop to fill each muffin cup.  Place muffin pans on a baking sheet and bake for 10 minutes.  Let cool for a few minutes in the pans, then pop the muffins out and let them finish cooling on a wire rack.