Pecan pie is one of our favorite desserts. But it uses a heck of a lot of maple syrup and pecans and is a bit of a faff to make unless it’s for a special occasion. So here is the next best thing, Pecan Pie muffins. 18 – 20 mini muffins or 10 – 12 regular sized. I prefer them warm from the oven with a little scoop of vanilla ice-cream and without the frosting, but the kids like them with the frosting. Grease and flour the muffin tins well if you are not using lining paper as these can stick quite badly.
Ingredients for the Pecan Muffins
110g/1 cup chopped pecans
120g/1/2 cup all-purpose flour
240g brown sugar or 1 cup packed brown sugar
160g/2/3 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Butter a muffin or mini-muffin tin or use paper muffin liners. In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients until just combined. Spoon the batter into the prepared muffin cups. Fill each 3/4 full and bake in the preheated oven for approx 15 – 20 minutes depending on size. Cool on wire racks when done.
Ingredients for the Maple Buttercream
250g of butter,
500g icing sugar
2 tsp maple syrup
Make sure your butter is soft, pop into a bowl. Add your icing sugar & start to mix on a low speed. Once your icing starts to come together increase the speed to medium. Leave for about 10 mins on med-high speed or until it looks like whipped cream, then fold in the maple syrup.
When the muffins are cold, spoon or pipe the frosting on, drizzle with a little maple syrup and scatter a few toasted pecans on top for prettiness.