Pecan Pie Muffins

Happy Thanksgiving!

I know it’s a bit last minute, but I thought I would share one of my favorite recipes with you today.  I have no idea where this recipe originally comes from, but I wrote it down from someone’s forwarded Facebook post years ago.  These pecan pie muffins are delicious, one of the easiest deserts to make and uses only five ingredients.

I really wasn’t planning on making these today.  I was going to do a pecan pie, but due to a weight limit on household goods the Army will send to Korea I didn’t bring my whole kitchen and so I only have two pie plates.  With one in use for my blackberry pie and the other being used by Sister for her pumpkin pie the pecan pie was being cut from the line up.

We are going to friends’ house for desert and it turns out that their oldest was really looking forward to my pecan pie.  Oh, the look of sadness that came across her face with tears streaming down when she was informed that the pie wasn’t being made.  In reality she said something like, “Oh, okay,” and went to hang out with Sister, but I could tell she was devastated, so these are being made as a substitute.

These are my go-to treat for functions and I always get asked for the recipe.  I am more than happy to share with them and now with you.  Be forewarned, they have been renamed in some circles as Perry Crack.  The full recipe is written below.

Step 1. Gather light brown sugar, flour, pecans, butter and eggs.

Step 2. Mix together.

Step 3. Bake in mini muffin tin.

Step 4. Enjoy.

This recipe makes more than just this amount.  I barely had these out of the oven before a scavenger came and started in on them.

Hope I gave you one more thing to be thankful for today.  Once again, Happy Thanksgiving!

Pecan Pie Muffins

Ingredients:

1 cup packed light brown sugar

1/2 cup flour

2 cups chopped pecans

2/3 cup butter, softened

2 eggs beaten

Instructions:

Preheat oven to 350 degrees F.  Grease mini muffin pan generously. Mix brown sugar, flour and pecans. In separate bowl beat butter and eggs.  Add to dry ingredients.

Spoon batter into muffin cups about 2/3 full.  Bake 13 minutes.  Run knife around the edge to pop them out.