Pecan Pie Muffins

Pecan Pie Muffins | Bakewell Junction

Pecan Pie Muffins | Bakewell Junction

Yesterday I went to a 1st birthday party and met up with an old friend for a few hours.  I had a great time but I didn’t have an idea of what I would post today nor the time to really think about it.  I have lots of recipes pinned that I want to try, probably enough to last me a lifetime.

Pecan Pie Muffins is a recipe I wanted to try for a long time.  It’s a quick and easy recipe to whip up if you have pecans in your pantry.These muffins taste great and have lots of pecans throughout.  The hubby gave them the thumbs up.  They’re great as is or you can top them with whipped cream or ice cream just as you would with Pecan Pie.

Pecan Pie Muffins | Bakewell Junction

Pecan Pie Muffins 

Yield:  9 to 10 servings                 Cook Time:  25 minutes


  • 1/2 cup flour
  • 1 cup light brown sugar
  • 1 cup pecans, roughly chopped
  • 2/3 cup butter, melted and cooled
  • 2 eggs
  • 10 additional pecan halves for muffin topping
  • whipped cream or ice cream for topping (optional)


Step 1:  Line two muffin pans with 10 cupcake liners.  In a medium bowl, mix the pecans, flour and brown sugar until well combined.  Set aside.

Step 2:  In separate medium bowl, beat eggs and melted butter together.  Add the egg mixture to the pecan mixture and mix by hand until just combined.  Spoon into the muffin wells to about 2/3 full.  Place half a pecan on the top of each muffin.

Step 3:  Bake in a preheated 350 degree oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.  Transfer muffins to a cooling rack to cool.  Serve warm or room temperature.  You can top with whipped cream or ice cream.

Recipe from Pecan Pie Muffins on Nuts About Food.

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Made with Love Mondays, hosted by Javelin Warrior

Chocolate Bourbon Pecan Pie #12WksXmasTreats #ChocolateParty

Chocolate Bourbon Pecan Pie | Bakewell Junction

Chocolate Bourbon Pecan Pie | Bakewell Junction

It’s time for the eighth week of 12 Weeks of Christmas Treats blog hop.  It’s hosted by Brenda Thompson from  The blog hop goes live every Wednesday until Christmas.  If you’d like to join us, please fill out the form on Brenda’s blog.

This week I’m combining the #12WksXmasTreats with November’s #ChocolateParty.  The theme for the Chocolate Party is pecans.  I’ve always wanted to make pecan pie…not just regular pecan pie, I’d seen this decadent version has chocolate and another layer of flavor with the bourbon.

I had boxed pie crust mix left over from a bout of pie baking my husband had a while back, so I used that for the crust of this Chocolate Bourbon Pecan Pie recipe.  You can use a homemade crust or a pre-made crust from the supermarket.  Two of my brothers-in-law were visiting yesterday and this pie came together rather quickly while they were here.  They loved the pie and my hubby (who doesn’t like pecans) even asked for a second piece.  He also demanded that I make it again not just this once for the blog.  I’d say this recipe is a winner.

Chocolate Bourbon Pecan Pie

Yield:  8 – 10 servings                  Cook Time:  60 minutes

  • 1 – 9 inch deep dish prepared pie crust
  • 3 large eggs
  • 3/4 cup light of corn syrup
  • 4 tablespoons melted butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons bourbon (I used honey Jack Daniels)
  • 1 tablespoons vanilla extract
  • 2 tablespoons flour
  • 2 cups pecans, divided
  • 1 cup milk chocolate chips


Step 1:  Chill the prepared pie crust in the refrigerator or freezer while you make the filling.  Mix the eggs, corn syrup, butter, sugar, bourbon, vanilla and flour in a large bowl.  I used an electric mixer.

Step 2:  Sprinkle the chocolate chips evenly on the bottom of the pie crust.  Coarsely chop 1 1/2 cups of pecans the pecans and sprinkle evenly on the bottom of the pie crust.  Carefully pour the filling into the pie crust.  For a pretty presentation, place the remaining pecans on the top in a circular fashion.

Step 3:  Bake in a 425 degree preheated oven for 15 minutes.  I used a glass pie plate so I baked the pie at 400 degrees for 20 minutes.  Reduce the temperature to 350 degrees.  Continue baking for 45 minutes.  Cool pie until set, at least one hour.  Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.

Storing:  Store covered by plastic wrap at room temperature.

Recipe adapted from Amateur Gourmet and She Wears Many Hats.

12 Weeks of Christmas Treats Blog Hop | Hosted by

12 Weeks of Christmas Treats Blog Hop

Week 8, November 13, 2013

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Our #ChocolateParty November theme is pecans and chocolate.  If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

I hope you’ll join our party and bake along with us.  Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group.
All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.

Add your link to the Chocolate Candy Party.  Your link will be displayed on the Roxana’s Home Baking site.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.