Pecan pie cupcakes 1 cup chopped pecans 1/2 cup all-purpose flour 1 cup packed brown sugar 2/3 cup unsalted butter, melted 2 large eggs Instructions Preheat oven to 350°. Grease or line 24 cups of a mini muffin tin. Combine all ingredients and mix well. Fill each muffin cavity about 3/4 full. Bake for 18-20 minutes, or until edges are browned and centers are set.
Sometimes you just don’t know if you want a chocolate cupcake, or pecan pie! Now you don’t have to decide: These hybrid cupcakes combine the best of both worlds—and there’s no crust to make! They’re topped with a yummy spiced cream that sets up with the help of a little gelatin. Garnish with cinnamon, or with plain or candied pecans (directions in recipe). Fall-themed paper liners would be even more festive!