Mini-Pecan Pies

These are so good that one did not even make it to the plate for a photo. The day after I baked these, they were GONE! They are so good and I cannot wait to share the recipe! I found these after searching around for fall desserts on the New York Times Cooking App and came across these darlings! On their app, they’re called Pecan Tassies and are meant to be similar to a bite-size cookie. I ended up modifying the recipe slightly and making them much larger for a more satisfying bite and now I’m calling them mini-pecan pies! I love pecan pie and it’s one of my favorite foods that we have around the holidays. It’s also the favorite pie of my father whose birthday falls around Thanksgiving time. This year, I wanted to make these for our scaled down gathering and they have already been a big hit with my boyfriend. I can’t wait to make these for my whole family over the holidays!

I made a couple of modifications to the original recipe that really make all the difference. My recipe makes about ten cupcake sized pecan pies which I baked in a single muffin tin using reusable muffin liners. You can also make these in a mini-muffin pan that produces quite a few more so it’s your choice. The baking time doesn’t vary so you can’t go wrong either way. The dough that holds the pecan pie goo is quite soft and should be handled as quickly as possible so it doesn’t get tough or melt all over your hands. I added a tablespoon of maple sugar to my recipe which more than the two teaspoons of sugar from the original recipe but the addition makes the mini pies truly delectable. If you don’t have maple sugar, you can use regular granulated sugar or look for some maple sugar in stores. In my post “Maple Shortbread Cookies” I also include instructions for how to make maple sugar from maple syrup which you can always do as long as you have Grade A maple syrup around. The pecan pie goo is delicious but make sure your butter is truly melted before you mix it. When I was making my mini pies, I didn’t melt it as well as I should have and ended up with butter chunks that I slowly had to melt while trying not to cook the egg that I had already beaten in! As long as your butter and cream cheese are close to room temperature, it’s a super easy and quick recipe to whip together. Happy baking!

Mini-Pecan Pie Recipe

For the Crust

  • 85 grams (6 tablespoons) unsalted butter, at room temperature
  • 123 grams (4 oz) cream cheese at room temperature
  • 1 tablespoon maple sugar (or granulated sugar if that’s all you have)
  • 1/2 teaspoon kosher salt
  • 128 grams (1 full cup) All Purpose flour

For the Filling

  • 1 large egg
  • 78 grams (1/4 cup) maple syrup
  • 2 tablespoons dark brown sugar
  • 28 grams (2 tablespoons) unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 66 grams (2/3 cup) pecan halves, finely chopped
  1. Preheat the oven to 350 and spray a dozen non stick muffin cups.
  2. Make the dough. Beat together the butter, cream cheese, sugar, and salt until creamy. Beat in the flour until the dough just comes together. Portion out the dough and press into a cup shape in the muffin tin.
  3. Make the filling by whisking together all the ingredients except the pecans.
  4. Sprinkle the pecans inside the crust in each of the cups before you add in the filling to evenly distribute the pecans. You’ll use 2 or more tablespoons per crust.
  5. Bake until the filling is set and the crust is brown 20-27 minutes (the original recipe went to 25 but I needed two extra minutes so go to 27 if your oven takes its time when baking stuff)
  6. Remove the tin from the oven and let cool on a wire rack for at least ten minutes. After ten minutes, remove the pies from the muffin tin and let cool on the wire rack. Once cooled, eat with a little whipped cream on top for a truly decadent mouthful!

Pumpkin Pecan Chocolate Chip Muffins

Fall is here!!! It has been for several weeks but this past week, the fall baking cravings hit me hard! These muffins are amazing! I made them a few times last year but never with the greatest results. I have a tough time with muffins; they can seem so simple to make but are very easy to under or over mix or bake if you’re making them from scratch. These muffins have been described like mini pumpkin pies and they have been universally loved by my taste-testers! The original recipe calls for walnuts and raisins to be added but I don’t love either of those two in muffins so I made a few changes. Also, with this recipe, I was finally able to use the Halloween themed muffin liners that my boyfriend got me and they make me absurdly happy.

The original recipe is from The Village Baker’s Wife, a cookbook by Gayle Ortiz that came out in the seventies! My neighbor was the first to introduce me to it and it’s been my favorite cookbook to bake out of for all-American favorites. The recipes are near fool proof and are versatile for scaling up and scaling down. The book says that this recipe makes about 18 muffins and it really makes me wonder about the size of the bakery’s muffin tins! This recipe easily makes 30 muffins made in the standard 3 by 4 tins that most people have at home. Being slightly limited by my college dorm, I made a mini loaf with the extra batter because I only have two muffin tins. The muffins don’t take long to bake, 15-20 minutes and are worth waiting for them to cool completely before eating! Like with cookies, the chips become molten in the baking process and will burn your mouth if not cooled! The recipe also doesn’t use a full 15 oz can of pumpkin. It uses most of it but there’s just a little bit left over at the end. I wouldn’t put that extra bit in the recipe because it’ll make it a little too wet and it won’t bake properly. It’s too little to make anything substantial but let me know if you come up with a good use for it because I love not wasting food! Enjoy baking and I hope you’re having a lovely fall!

Pumpkin Pecan Chocolate Chip Muffin Recipe

  • 3 large eggs
  • 446 grams (2 1/4 cup) granulated sugar
  • 170 grams (6 oz or 3/4 cup) unsalted butter, melted and cooled (should still be a liquid)
  • 380 grams (1 2/3 cup) pumpkin puree, canned is fine
  • 400 grams (3 1/3 cup) All Purpose flour
  • 1 tablespoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground all spice
  • 1/2 cup chopped pecans
  • 1/2 cup semisweet chocolate chips
  1. Preheat oven to 400F and line two or three standard muffin tins.
  2. In a large bowl, mix together the eggs, sugar, butter, and pumpkin.
  3. In a smaller bowl, mix together the flour, baking soda, salt, spices, nuts, and chocolate chips.
  4. Gently add the dry ingredients to the wet (flour mix to egg mix). Mix until there are just a few dry spots. Those spots will be absorbed in baking and by leaving a few, it prevents over mixing.
  5. Scoop batter into lined muffin cups with an ice cream scoop.
  6. Bake 15-20 minutes. The muffins are done when a knife inserted in their center comes out clean or when the tops spring back to the touch.
  7. Cool in the tins until cool enough to handle. Cool on a wire rack and eat!