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5-ingredient pecan pie muffins that really taste like pecan pie! With lots of buttery brown sugar, eggs, a little bit of flour and pecans. Salted caramel drizzle entirely optional but highly recommended. They’re tender yet dense with notes of butterscotch and caramel combined with the unmistakable crunch of pecans in every bite. They’re super moist with the softest middles that will melt in your mouth. I didn’t have high expectations for them and was completely wowed by how delicious they turned out! They come together so quickly you can whip them up for impromptu guests or when you want something sweet without a lot of work. I’d make a double batch.

FREQUENTLY ASKED QUESTIONS :

Can I make these ahead of time?
Yes! These muffins keep well at room temperature for 2–3 days. Store them in an airtight container. You can also refrigerate them to extend shelf life.

Can I freeze pecan pie muffins?
Absolutely. Let them cool completely, then wrap them tightly and freeze for up to 2 months. Thaw at room temperature and drizzle with caramel before serving.

Do I have to use caramel sauce?
Not at all! They’re delicious as-is, but that little drizzle of caramel takes them over the top—especially if you're serving them for guests or special occasions.

What kind of pecans should I use?
I use plain chopped pecans and save a few whole ones for topping. Toasted pecans would also be fantastic if you want a deeper nutty flavor.

Can I double the recipe?
Definitely! This recipe doubles easily—just use two muffin pans or bake in batches.

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📖 Recipe

5-Ingredient Pecan Pie Muffins

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Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Ingredients

non-stick cooking oil spray
1 cup chopped pecans plus 9 whole ones for decorating the top
1 packed cup brown sugar

½ cup all-purpose flour
2 large eggs
1 + ⅓ sticks melted butter 10.75 tablespoons or 5.3 ounces

salted caramel sauce optional for drizzling over the top

Instructions

Preheat the oven to 350 degrees F. Fit a muffin pan with 9 paper liners and spray with nonstick cooking spray.
In a large bowl mix the pecans, sugar and flour together.

In a separate mixing bowl bowl beat the eggs until foamy then stir in the melted butter.
Make a well in the center of the flour mixture and pour in the egg mixture.
Stir just until combined.

Fill each liner almost to the top - ⅞ full. Place a pecan on the top of each one.
Bake about 20 minutes or until a toothpick comes out clean from the center.
Cool in the pan.

To serve drizzle the tops with salted caramel.

Nutrition

Serving: 1grams

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These 5-ingredient pecan pie muffins are everything I love about simple baking: they come together in one bowl, require no fancy steps, and taste like you spent way more time in the kitchen than you did. They're rich, sweet, nutty, and just perfect with a cup of coffee or tea.

Whether you're making them for the holidays, a weekend treat, or just because—you won’t regret it. And if you do add that caramel drizzle? Don’t be surprised if people start asking for the recipe.

Let me know how yours turn out! Did you go classic or give them a little twist?