Pecan Pie Cupcakes

First Jennifer made them. Then Doodles. Now me. All of us loved them and, if you bake up a batch, you’ll see why.

Chewy little bites of pecan pie goodness — with nutty, buttery, and caramelized sugar notes — delivered to your mouth in a tiny cake. Light yet satisfying, they’re a perfect way to end a big meal when you want something small, simple and sweet.

Pecan Pie Cupcakes (adapted from Recipezaar.com)
1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Preheat oven to 350-degrees F. Liberally grease a miniature muffin tin with butter or non-stick cooking spray; set aside.

Combine all ingredients and mix well; fill each muffin cup 2/3 full. Bake 18 to 22 minutes or until golden brown. Cool and enjoy!

Yields 24 mini cupcakes.