Being part of a large family always makes the holidays interesting! Having 35+ people at Thanksgiving and Christmas gatherings meant squeezing in Grandma and Grandpa’s house, talking loud to be heard over the chatter of the others, and everyone bringing a dish to share. And somethings never changed: Grandma always made pumpkin bread and zucchini bread, there were always classics like turkey, potatoes and gravy, etc., and my mom always brought pumpkin and pecan pies. As a child I always went for the pumpkin pie but as I grew older I ventured out and tried the pecan pie. I’ve been in love ever since. The sweet nuttiness is perfection and to be honest, no one makes it as good as my mom!
Now, years later I still have pecan pie at the holidays, but I have found the ultimate replacement for days when the pie isn’t available, PECAN PIE MUFFINS! These muffins are simple and delicious and will make eating pie for breakfast as acceptable as it’ll ever be. With only a handful of ingredients, all except one I had in my house, they are so easy to throw together and then enjoy not long after. My favorite is right out of the oven with either a glass of milk or cup of coffee, but they are still good a few days later. I would highly recommend these for your overnight holidays guests for breakfast or as a sweet snack for before, after, and between meals this holiday season.
- 1 cup BROWN SUGAR, packed
- ½ cup FLOUR
- 2 cups PECANS, chopped
- ⅔ cup BUTTER, softened
- 2 EGGS, beaten
- Preheat oven to 350 degrees F. Grease muffin cups generously. Grease them well or they will stick. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined. Spoon batter into muffin cups about ⅔ full. Bake for 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out. ENJOY!
Recipe source: The Girl Who Ate Everything
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