The sloppy, gooey pecan pie is over! The flavor of pecan pie is present in these cupcakes, but without the hassle or cleanup of utensils.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 12 cupcakes |
Ingredients
- cooking spray with flour
- 1 cup chopped pecans
- 1 cup packed brown sugar
- ½ cup whole wheat flour
- ⅔ cup melted butter
- 2 eggs, beaten
- 24 whole pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a non-stick mini-muffin pan with floured cooking spray.
- Stir chopped pecans, brown sugar, flour, melted butter, and eggs together in a bowl. Spoon pecan mixture into prepared muffin cups and place 1 whole pecan in the center of each.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Transfer cupcakes to a wire rack to cool completely, about 1 hour.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 90 mg |
| Sugars | 18 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I added 1/2 teaspoon vanilla. I’m sure they’re great without it though!
I followed the recipe to the letter and mine came out kind of dry. These were for an event and I had nothing else as a backup so I made homemade caramel sauce and put a little bourbon right onto each cake. Worked like a charm! I also served mine warm.
The only change I made is, I used 1/3 cup no sugar added applesauce, and cut the butter down to 1/3 cup. When prepared this way you get 25 grams of carbs but 1/2 the fat. I made this for a type 1 diabetic.
Super easy and neat!