Decadent, gooey, and bursting with the rich, nutty sweetness of pecan pie, these Easy Pecan Pie Muffins are everything I love about the classic dessert—made conveniently bite-sized. With wholesome ingredients like almond flour and maple syrup, they’re perfect for a cozy breakfast, midday snack, or a lighter holiday dessert that still feels indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup finely chopped pecans
1/2 cup almond flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup coconut oil or butter, melted
1/2 cup pure maple syrup
1 tbsp ground flaxseed + 2.5 tbsp water (or 1 egg)
1 tsp pure vanilla extract
Directions
I start by preheating my oven to 350°F (175°C) and lining a muffin tin with 6 liners or greasing it well.
If I’m using flaxseed instead of an egg, I mix the flaxseed with water in a small bowl and let it sit for 5 minutes to thicken.
In a large bowl, I mix together the chopped pecans, almond flour, baking soda, and salt.
In another bowl, I whisk together the melted coconut oil (or butter), maple syrup, prepared flax egg (or egg), and vanilla extract.
I pour the wet mixture into the dry ingredients and stir just until combined—being careful not to overmix.
Then, I divide the batter evenly among the 6 muffin cups.
I bake them for 20–22 minutes, until a toothpick inserted into the center comes out mostly clean.
After baking, I let them cool in the pan for about 10 minutes before transferring to a wire rack to finish cooling.
Servings and timing
This recipe makes 6 muffins.
Prep time: 10 minutes
Cook time: 22 minutes
Total time: 32 minutes
Calories per muffin: Approximately 235 kcal
Variations
Chocolate twist: I sometimes toss in a handful of dark chocolate chips for a richer, dessert-like version.
Spiced up: Adding a pinch of cinnamon or nutmeg gives a warm, cozy flavor that’s perfect for fall.
Nut swap: While I love pecans for their buttery texture, I’ve also tried this with chopped walnuts for a different take.
Sweetener options: If I’m out of maple syrup, honey works well too (though it’s no longer vegan).
Mini muffins: For bite-sized treats, I use a mini muffin tin and reduce baking time to 12–15 minutes.
Storage/Reheating
I store leftover muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, I wrap each muffin individually and place them in a freezer-safe bag for up to 2 months. When I’m ready to enjoy one, I reheat it in the microwave for 20–30 seconds or warm it in the oven at 300°F for about 5–7 minutes.
FAQs
Can I use regular flour instead of almond flour?
No, almond flour behaves very differently from regular flour. If I want to use wheat flour, I’d need to adjust the liquid and fat ratios accordingly.
Are these muffins vegan?
Yes, as long as I use the flaxseed and water mixture instead of an egg and opt for coconut oil over butter, these muffins are completely vegan.
Can I make these muffins nut-free?
Since pecans and almond flour are key ingredients, it’s tricky to make them nut-free. However, using sunflower seed flour and seeds might be an option, though I haven’t personally tried it.
Why did my muffins sink in the middle?
This sometimes happens if I overmix the batter or if the muffins weren’t baked long enough. I always make sure to test with a toothpick before removing them from the oven.
Do these muffins taste like traditional pecan pie?
They have all the classic flavors—nutty, sweet, and gooey—but in muffin form. I think of them as a lighter, more portable version of pecan pie.
Conclusion
These easy pecan pie muffins bring together everything I love about a classic holiday dessert in a cozy, wholesome, grab-and-go form. With their rich maple flavor, nutty crunch, and moist texture, they’re just the thing when I want something sweet but still feel good about eating. Whether I’m making a batch for guests or just treating myself, they never disappoint.
Recipe:
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Easy Pecan Pie Muffins
- Total Time: 32 minutes
- Yield: 6 muffins
- Diet: Gluten Free
Description
These easy pecan pie muffins are gooey, nutty, and naturally sweetened with maple syrup. Made with almond flour and no crust, they’re a gluten-free and optionally vegan take on the classic pecan pie, perfect for breakfast, snack, or a light dessert.
Ingredients
1 cup finely chopped pecans
1/2 cup almond flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup coconut oil or butter, melted
1/2 cup pure maple syrup
1 tbsp ground flaxseed + 2.5 tbsp water (or 1 egg)
1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with 6 liners or grease it well.
- If using flaxseed instead of an egg, mix the flaxseed with water in a small bowl and let it sit for 5 minutes to thicken.
- In a large bowl, mix together the chopped pecans, almond flour, baking soda, and salt.
- In another bowl, whisk together the melted coconut oil (or butter), maple syrup, prepared flax egg (or egg), and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir just until combined—do not overmix.
- Divide the batter evenly among the 6 muffin cups.
- Bake for 20–22 minutes, until a toothpick inserted into the center comes out mostly clean.
- Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For a chocolate twist, add dark chocolate chips to the batter.
Add a pinch of cinnamon or nutmeg for a spiced flavor.
Walnuts can be substituted for pecans.
Honey can be used instead of maple syrup if not vegan.
For mini muffins, use a mini muffin tin and bake for 12–15 minutes.
Store at room temperature for 2 days, refrigerated for 5 days, or freeze for up to 2 months.
To reheat, microwave for 20–30 seconds or warm in a 300°F oven for 5–7 minutes.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 235
- Sugar: 12g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
