I hear tell that there are people in this country that don’t like pecans or as some people say “pee-cans”. That ladder pronunciation reminds me of what we had to pack in the car on vacation. No more about that.

These muffins are easy to whip up and it makes twelve regular size muffins. You could eat the muffin itself for breakfast.

The buttercream is a bit different because you boil the brown sugar, water, and salt and then add butter. This mixture is cooled and added to the creamed butter in the mixing bowl. Confectioner’s sugar and milk will provide the perfect buttercream.

I love the muffin holders that contain three spots for muffins. That way, I am able to distribute them in the neighborhood. They almost look professional. But I am satisfied that they are delicious.

The pecan pie toppers are simply Pillsbury pie dough that has been shaped with flower cookie cutters and baked in a mini muffin pan. The filling is just a few ingredients, including Karo syrup to provide that pecan pie. Personally, I cannot make a pecan pie without Karo corn syrup. What a treat! The little pecan pies themselves could be used for parties. I had fun baking these. Come to think of it, I have fun just living. Cancer has a way of changing your outlook on life.

Appreciate everything you have…I think of Erma Bombeck and what she said if she had it to do over again….”I would have invited friends over to dinner even if the carpet was stained, or the sofa faded.” So invite friends over. Make them a treat. Nothing has to be perfect. Life isn’t.

Yield: 12

Pecan Muffins with Pecan Pie Garnish

Name: Pecan Muffins with Pecan Pie Garnish
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 1 cup all purpose flour; pinch salt; 1 teaspoon baking powder; 3/4 cup packed lite brown sugar; 1 stick butter (4 oz) room temperature; 2 eggs, room temperature; 1/2 cup milk, room temperature; I teaspoon vanilla; 1/2 cup chopped pecans; 3 1/2 cups sifted confectioners sugar; 1/4 cup packed brown sugar; 2 heaping tablespoons water; 2 tablespoons butter; pinch salt; 1 stick (4 oz) butter, room temp; 3 tablespoons milk; 1 Pillsbury Pie dough; 3 tablespoons butter; 1/4 cup Karo syrup; 1/2 cup confectioners sugar; 1/4 cup chopped pecans

A delicious muffin with a hint of brown sugar. The frosting is a Brown Sugar Buttercream Garnish is a mini pecan pie

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 15 minutes

Total Time 45 minutes

Ingredients

MUFFIN

1 cup all purpose flour
pinch salt
1 teaspoon baking powder
3/4 cup packed lite brown sugar
1 stick butter (4 oz) room temperature
2 eggs, room temperature
1/2 cup milk, room temperature
I teaspoon vanilla
1/2 cup chopped pecans

Brown Sugar Buttercream

3 1/2 cups sifted confectioners sugar
1/4 cup packed brown sugar
2 heaping tablespoons water
2 tablespoons butter
pinch salt
1 stick (4 oz) butter, room temp
3 tablespoons milk

Pecan Pie Toppers

1 Pillsbury Pie dough
3 tablespoons butter
1/4 cup Karo syrup
1/2 cup confectioners sugar
1/4 cup chopped pecans

Instructions

MUFFINS

Preheat oven to 350 degrees. Place cupcake liners in 12 cup muffin tin.

In a small bowl, whisk the flour, salt, and baking soda. Set aside.

Add vanilla to the milk.

In a mixing bowl beat the butter and brown sugar for about 4 minutes, scraping down the sides with a spatula.

Add eggs. Continue to beat and stop to scrape the sides with a spatula.

Begin adding the flour mixture slowly to the egg mixture alternating with the milk mixture.

When the mixture is well-combined stir in the pecans.

Using a cookie scoop or large spoon, fill your muffin cups until they are evenly filled.

Bake about 15-20 minutes. Check with a toothpick to see if they are done.

FROSTING

In a small saucepan bring brown sugar, water, and salt to a boil for one minute.

Remove from heat and add the 2 tablespoons of butter. Stir until melted. Set aside. Cool.

In a mixing bowl, beat the stick of butter and brown sugar mixture until smooth.

Slowly begin to add confectioners' sugar, one cup at a time. Add a tablespoon of milk at a time until you have the consistency for spreading.

Either pipe onto your cooled muffins or spread with a knife.

PECAN PIE TOPPER AND FILLING

Preheat oven to 400 degrees.
Roll out the pie dough, Use a small cookie cutter tout out 12 rounds. I used a flower cookie cutter to get the fluted pie effect.

Prepare a mini muffin pan with nonstick spray. (lightly)

Press dough rounds in the minimuffin pan.

Bake til golden brown. (about 5-10 min) Cool. Lay on cookie sheet.

In a small saucepan. Melt butter. Add Karo and confectioners sugar. Cook on med-high for about one minute. Stir in pecans. Cool 5 minutes. Using a small spoon, fill each pie round with filling.

Set cooled pie round on top of the buttercream.

Notes

If this seems to be too much in one day, make the pecan pie garnishes the day before.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 451Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 45mgSodium: 207mgCarbohydrates: 76gFiber: 1gSugar: 54gProtein: 4g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“No one is perfect, that’s why pencils have erasers.” – Wolfgang Riebe

PECAN MUFFINS WITH PECAN PIE GARNISH