Pecan Pie Cupcakes

To honor National Pie Day, January 23, I made Pecan Pie Cupcakes!  Personally, I could eat pie every day … that’s just not going to happen … will eat one of these cupcakes to celebrate!

Pecan Pie Cupcakes by SweetSimpleStuff

The original recipe came from Southern Plate … where they are called muffins.  I did make a few adjustments.  The first time I made this recipe was for a friend who was following a gluten-free diet … so I substituted almond meal* for the all-purpose flour.  They turned out so good I never made them any other way.  In my opinion, they are so similar to pecan pie (but not quite as sweet) … they must be called dessert … and have become pecan pie cupcakes.

This what you will need … chopped pecans, almond meal*, brown sugar, eggs, butter, vanilla, paper cupcake liners and oil spray

Combine the pecans, brown sugar and almond meal and make a well (it’s difficult to see in the photo, but it’s there) in the center …

Beat eggs until foamy …

Add the vanilla and melted butter …

Add the liquid mixture to the dry mixture …

Stir until just combined … doesn’t that look like pecan pie filling?

Place liners in cupcake pan and coat with cooking spray … please don’t skip the spray.  Fill the cups to about 2/3 … and bake …

Here is what they look like after baking …

Next step … this is entirely optional … add a “crimped pie crust edge” with a little icing.  This takes about 1/4 cup of icing … I didn’t even use a tip … I just snipped off the tip of the bag …

I liked the doing the dots better than the zig-zag design …

Here is the finished product … I recommend eating it with a fork … it is ooey and gooey and sticky and very yummy … you won’t want to miss a crumb 🙂

Gluten Free Pecan Pie Cupcakes by SweetSimpleStuff

* I buy almond meal (it is made with almonds that still have skin on them) at Trader Joe’s.  You can also use almond powder (which is lighter in color) or make your own using your food processor.

Pecan Pie Cupcakes

(adapted from Southern Plate)

  • 1 cup chopped pecans
  • 1 cup brown sugar
  • 1/2 cup almond meal
  • 2 eggs
  • 1/2 cup butter, melted
  • 1/2 teaspoon vanilla
  1. Combine dry ingredients in a medium bowl, make a well in the center of the mixture.
  2. Beat eggs until foamy the add the vanilla and melted butter to the eggs.
  3. Add the egg mixture to the dry mixture … stir until just combined.
  4. Place paper liners in cupcake pan and coat with cooking spray.  Fill cups to about 2/3 full.
  5. Bake at 350°F for 20 – 25 minutes.    Makes 9 cupcakes.

I ♥ comments … please feel free to leave one!


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51 thoughts on “Pecan Pie Cupcakes

  1. Pingback: Pecan Pie Cupcake Trio « The Cupcake Blog

  2. Oh yummy. I love pecan pie and these sound so scrumptious I could just dive into your blog and eat them up. I can’t wait to make them and the eat them, one by one!!


  3. Ohhhh girl, you really hit a home run with this one! Pecan pie is always a winner for me, anything made personal size is always a plus, and the fact that (as you pointed out) the time spent on the pie crust is eliminated makes this one rockin recipe in my book…I’m about to break out my brown sugar and pecans right now!


  4. I just made these as a trial run for an upcoming southern-themed party. I was looking for an individual dessert to mimic the pecan pie. These are fantastic: easy and so delicious! Thanks so much for a wonderful recipe.


  5. My daughter and I tried a lot of recipes to enter in a contest, and these were the best by far! They are unique, and absolutely delicious! Thank you so much for sharing. I have a question, though. Can you increase the ingredients and make into a cake? She impressed someone and now my 10 year old has a “catering” job and this is one of the things they wanted her to make for a church function! lol I just thought if she could make a sheet cake it would be easier than 48 cupcakes for her. Please share your thoughts. Thanks again!! 🙂


    • I am so happy that you enjoyed the recipe. I have never tried this recipe for anything other than the cupcakes. My biggest concern would be cutting and serving the sheet cake so that it looked nice. The cupcakes are so sticky, I can’t imagine how the cake would turn out. Personally, I would make the cupcakes or make a “trial” cake before the event. My first try would be to double the ingredients, use a 9″x13″ pan, lined with parchment and greased. I’m sure the cooking time will need to be increased. Great questions 🙂


  6. Had these at a friend’s house and then had to look up the recipe. She made the miniature size and it made 24 miniature. Does that sound right??? Anyway, you can’t just eat one. They are so good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


  7. Pingback: Vintage Life Magazine – 10 Autumn inspired cupcakes…

  8. Pingback: Father’s Day Favorite! | Bake It Your Own!

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