Pecan Pie Muffins Recipe
Who doesn't love pecan pie? It takes second place only to pumpkin pie on the Thanksgiving dessert table, and it's a standby at any Southern potluck or get-together. While pecan pie is undeniably delicious, it was only meant to be an every-so-often indulgence because, despite being made with healthy nuts, it's jam-packed with sugar and fat and is actually one of the higher-calorie pie varieties (via All Women's Talk).
As a healthier indulgence that can be enjoyed on a regular basis, we turned to wellness coach and recipe developer Miriam Hahn, and Hahn did not disappoint. She used those delicious pecan pie flavors to come up with a muffin that's made with only the most nutritious of ingredients, and yet, as Hahn tells us, "These [muffins] taste just like pecan pie." Well, she admits they "actually taste more 'cookie-like' as they are more dense versus light and airy," but nonetheless she says they're "super delicious and very rich, so you only need one! "
Gather your ingredients for pecan pie muffins
The ingredient list for these muffins is fairly short, and yet may require you to do some shopping unless you're already doing a lot of gluten-free and/or vegan cooking. Hahn makes these muffins with ground flaxseed, almond flour, coconut sugar, coconut oil, and molasses, as well as pecans and mini chocolate chips.
Why the flaxseed? Hahn uses it as a substitute for eggs in a lot of the baking she does, although she does say you can use 2 eggs (beaten) in place of the flaxseed if you prefer. Flaxseed, when mixed with water, serves as a binder in the same way eggs do, although Hahn adds "I like how baked goods come out better and adding flax makes everything so much healthier."
Hahn says many of the other ingredients in this recipe were also chosen for their health benefits. As she explains, "Coconut sugar is a little less processed than typical brown sugar," adding that "it doesn't harden like brown sugar so I prefer using it." She also notes that "molasses is super healthy, being high in calcium and magnesium [as well as] add[ing] a nice flavor" and points out that "pecans are a good source of healthy fats along with some important minerals, too."
Mix up the muffin batter
As always, start by preheating the oven, this time to 325 F. Mix the ground flaxseed with 6 tablespoons of water and set that aside to it can "gel" a bit. If you're using eggs instead, simply beat them together. Mix the flour and the sugar together with ¼ teaspoon salt in a large mixing bowl, then add the flaxseed (or the eggs) into these dry ingredients along with the oil and the molasses. Stir the batter to combine, then fold in the pecans and the chocolate chips. If you want to go super-healthy or make 100% certain you're keeping vegan, you can always sub carob chips for the chocolate ones or just leave them out altogether.
Prepare the pan for these pecan pie muffins
Line a standard-sized muffin pan with those paper cupcake liners — you know, the kind that usually come in pretty pastel colors or shiny silver foil. If you don't have any of these, just grease the pan generously and hope for the best. Pour the muffin batter into 9 out of the 12 cups. Come to think of it, you won't need liners for those extra 3 cups, but in order to keep the pan from burning or warping, you might want to fill those empty cups halfway up with water.
Serve these tasty muffins fresh from the oven
Bake the muffins for 25 minutes. Once they're done, slide them out of the pan (this will obviously be easier if you've used the paper liners) and set them on a wire rack to cool for 15 minutes before you serve them. Hahn tells us "These are a great morning muffin with coffee or tea, but also a fabulous dessert," adding that they "would be a great addition to a brunch menu or shower." She also tells us that she likes to accompany these pecan pie muffins with a side of fresh fruit, which is not only super healthy but also, as she says, helps "balance out the richness!"
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 cup almond flour
- ½ cup coconut sugar
- ¼ teaspoon salt
- ⅓ cup coconut oil
- 1 tablespoon molasses
- 1 cup chopped pecans
- ½ cup mini chocolate chips
- Preheat the oven to 325 F.
- Mix the ground flaxseed with 6 tablespoons of water. Stir and set aside.
- Combine the flour and sugar in a large bowl with ¼ teaspoon salt.
- Add the flaxseed mixture to the dry ingredients along with the oil and molasses.
- Stir the pecans and chocolate chips into the muffin batter.
- Line a muffin pan with paper liners and fill 9 of the muffin cups with the batter.
- Bake the muffins for 25 minutes.
- Remove muffins from the pan and cool on a wire rack for 15 minutes before serving.
| Calories per Serving | 342 |
| Total Fat | 26.4 g |
| Saturated Fat | 10.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 1.9 mg |
| Total Carbohydrates | 25.4 g |
| Dietary Fiber | 3.2 g |
| Total Sugars | 21.1 g |
| Sodium | 79.9 mg |
| Protein | 4.8 g |
