Pecan Pie Cupcakes

Pecan Pie...who doesn't love it. It makes me think of Thanksgiving dinner with family, and my southern roots. One of the ultimate southern comfort desserts in my opinion. So why not turn it into something bite-sized? like a miniature cupcake. Sounds like a great idea to me! On Wednesday night Ben and I have small group with several families from our church, we always eat dinner together each week and everyone makes something to bring. It is a sweet time of fellowship and always enjoyable to sit around the table with members of our spiritual church family. This week I was not planning on making anything, but due to not feeling so hot this morning, and therefore being stuck at home, I wanted to try out a new baking recipe. So I grabbed my new cookbook (a dear family friend of my in-laws sent it to me last week, it is filled with recipes from families that Ben grew up with) and started looking. I saw this recipe and also had everything it called for at my I decided to try it out...Pecan Pie Cupcakes. These are so simple, and really only require one bowl, so easy clean up, win win. 


1 c. pecan pieces
1/2 c. all purpose flour
1 c. brown sugar (packed)
2/3 c. butter, melted
2 eggs slightly beaten
1/2 tsp vanilla extract

Preheat oven to 350 degrees. Spray a mini muffin pan with non stick cooking spray. Combine all ingredients and mix well. Fill each cup 3/4 full and bake for 18 minutes. Let cupcakes cool for 2-3 minutes then spread about a tsp of maple glaze per cupcake right on the top. Let cool completely. Yield 24 mini cupcakes. 

1/3 c. powdered sugar
2 tbs. maple syrup
2-3 tbs. milk

Combine all ingredients with a wire whisk. Mix well. 

That is all you do. I snuck a taste of one of the cupcakes, and they are so yummy. They are moist, and taste like pecan pie and maple syrup all in one delicious bite. Hope you enjoy!

Take care!