3/4 c. gluten-free flour

1 1/2 c. chopped pecans

1 c. brown sugar, packed

1 c. butter, melted and cooled

3 eggs

Preheat the oven to 350 deg F.

In a large bowl, mix together the dry ingredients (flour, pecans, brown sugar).

Whisk the eggs and then add them to the batter, stirring until mostly combined. Add the melted butter and stir until thoroughly combined (the butter likes to separate so stir until it no longer does that).

Spoon the batter into muffin tins lined with muffin papers. Bake for 25-30 min.

This was originally not a gluten-free recipe but as there was so little flour in it I thought it would work fine with a straight substitution and yup, that works just fine. However, if you want to make not gluten-free, just use regular flour instead.

Recipe last updated: 5/28/25

allrecipes: Pecan Pie Muffins

Yield: 12 muffins