Pecan Pie Muffins

Rich, buttery, brown sugar deliciousness in a bite!  These decadent little pecan pie muffins are everything that you love about the pie but in a tender mini-muffin.  This recipe is low in sugar and gluten-free… but no one will know it.  It will take you 5 minutes to whip them up and the whole family will love you for baking them.  Even your pickiest eater will love them… at least my super-finicky-little guy did!

2/3 cup butter, melted and cooled

2 eggs

½ teaspoon cinnamon

1 teaspoon vanilla

½ cup brown sugar, packed

½ cup brown rice flour (I use Bob’s Red Mill)

1 cup pecans, chopped

1. Preheat oven to 350°.
2. Generously grease mini muffin tin.
3. In a mixing bowl, mix together melted butter, eggs, cinnamon and vanilla.
4. Add brown sugar and mix until well incorporated.
5. Add the brown rice flour.  Mix until just combined.
6. Add the pecans and stir until evenly incorporated.
7. Fill each muffin cup a little over 2/3rds full.
8. Bake for 17-18 minutes, until golden brown.
9. As soon as muffins come out, flip over and tap pan to remove all of them (they tend to stick to the pan).  Place on a cooling rack.

Makes approximately 30 mini muffins.  Recipe can easily be cut in half.

This recipe is low in sugar, but if you would like it a little sweeter, a couple Tablespoons of maple syrup would be a delicious addition.

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