Caramel Pecan Pie Muffins

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 7 to 8 minutes
  • Total Time: -27251907.716667 minute
  • Yield: 18 to 20 mini muffins
  • Category: Desserts


For the muffins

  • 1 cup light brown sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 1 cup chopped pecans
  • ⅔ cup (11 tablespoons) of butter, melted
  • 2 eggs, beaten
  • ½ teaspoon vanilla extract

For the Brown Sugar Caramel Sauce and Buttered Pecans

  • 18 to 20 pecan halves
  • 6 tablespoons butter, divided
  • ¾ cup light brown sugar
  • ¼ cup heavy cream or whole milk


  1. Preheat the oven to 350 degrees. Grease mini muffin pan or line with foil liners.
  2. In a large bowl, mix together sugar, flour, baking powder and chopped pecans.
  3. In another bowl, combine melted butter, beaten eggs, vanilla and stir into the brown sugar (dry ingredients) mixture. Mix with a wooden spoon just until moistened. (Don’t over stir)
  4. Spoon batter into the prepared muffin pan. Bake for 7 to 8 minutes or until a wooden toothpick inserted comes out clean.
  5. While the muffins are cooling, toast the pecans. In a large skillet, melt 2 tablespoons of butter with the pecan halves over low heat. Cook for about 2 minutes or until pecans are lightly toasted.
  6. To make the Brown Sugar Caramel Sauce, In a heavy saucepan, bring the remaining ¼ cup of butter, brown sugar and heavy cream to a boil and cook for 2 minutes. Remove from heat and drizzle over muffins and top with buttered pecan halves.


Do ahead/Freeze Tip: Muffins with keep up to 7 days in an airtight container and will freeze up to 2 months.

Recipe Note: These muffins are delicious with fresh fruit for breakfast. They freeze so well too. You can keep a batch frozen and on busy mornings, it’s a snap to pop a few in the microwave to warm.