Good Heavens, these were so good! Stop what you're doing, go to your kitchen and stir these babies up. You won't regret it. But promise me that whatever you do that you won't look at the nutrition facts on this recipe. I already did and trust me you don't want to know. There is absolutely nothing nutritous about these, but who the heck cares- they're that good! I wouldn't lie to you.
If you need to rationalize making this recipe, then let me help you out. First these cupcakes are minis so you're not actually eating a full cupcake. Secondly, they're made with brown sugar and not corn syrup so if you're one of those people that don't like corn syrup you can feel less guilty about eating these. Thirdly, they're made with butter, which is dairy. And pecans which are a good source of protein and unsaturated fats. They're also high in omega-6 fatty acids. So really you should feel GOOD about eating these. Yes? YES!
Have I conviced you to make these yet? Are you still here reading this post? Well I give you permission to abandon my blog, take off of work, stop doing laundry or whatever it is you're doing and go make these, unless you have nut allergies of course. These suckers were a cinch to make. They're super buttery and gooey. When they cool they get slightly crunchy on the egdes. I made a full batch and they were gone within two days. Mr. H and I fought over the last two but he shared with me because he knew I'd punch him in his pretty face if he didn't.
Pecan Pie Cupcakesfrom Recipezaar
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1 cup packed brown sugar
- 2/3 cup butter, melted
- 2 eggs
Preheat oven to 350 degrees.
Combine all ingredients in a medium bow and mix well.
Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!) Fill each indention 3/4 of the way full.
Bake in preheated oven for approx 18 minutes.
Makes 24-28 mini muffins.
NOTE: I read through the comments on this recipe and some people had problems with them sticking to the pan. Here are a couple things that I did that helped them to release a little easier: generously spray your pan with Bakers Joy or Pam with flour. Once they come out of the oven let them cool for one minute then flip them out onto a cooling rack. If they cool in the pan you'll have to use a chisel to get them out. I know because that's what happened to me when I made them a second time.
Also don't fill the pan to the very top. This recipe doesn't contain any leaveners but they will overflow if you fill them too full like I did. Lesson learned.