Who says pecan pie is just for holidays? These gluten-free pecan pie muffins bring the taste of pecan pie without having to make crust! I will warn you, though, that they are addictive. It is really easy to eat them all at one time, so you will want to limit yourself.
This recipe uses GF 1:1 all-purpose flour. I tend to prefer King Arthur brand (GF All-Purpose), but several brands are available depending upon your location. One bit of warning with using any GF flour: After mixing, let the batter sit for 15 minutes or so before pouring into a pan to bake. I tend to wait to pre-heat the oven until after I have mixed my batter.
Allowing the batter to rest simply gives the flours and starches in your batter time to absorb the liquid and soften….particularly important in using GF flours.
Let’s get baking!
- ½ cup gluten free 1:1 flour
- 1 cup chopped pecans
- 2/3 cup butter, softened ( substitute DF, plant-based butter)
- 2 eggs, beaten
- In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth. Stir into the dry ingredients until combined.
- Let the batter rest.
- While the batter rests, preheat the oven to 350 degrees. Grease and flour mini muffin cups or line with paper muffin liners. Be sure to have a regular muffin pan set aside, just in case.
- After the batter has rested and once the oven is preheated, spoon the batter into the muffin cups, approximately 2/3 cup full. I find that using a tsp as a measure is perfect!
- Bake mini muffins for 17 minutes, but watch them carefully as they burn easily. If you use regualr sized muffin cups, I find that 22 minutes works well.
- Cool in pans on wire racks. You might need to run a knife under hot water then go around the edge of each muffin to coax them out.