These gluten-free pecan muffins are as easy and yummy as pecan pie, but not nearly as rich.
- 1 cup light brown sugar, firmly packed
- ½ cup gluten-free flour
- ½ cup chopped pecans
- 2 eggs, beaten
- 2/3 cup butter, softened (make sure the butter is soft before mixing)
Preheat oven to 350°. Line muffin cups with paper muffin liners.
In large bowl, stir together brown sugar, flour, and pecans.
In separate bowl, beat eggs and butter together until smooth.
Stir into dry ingredients until just combined.
Spoon batter into muffin cups, about 2/3 full.
Bake for 20 to 25 minutes or until done.
Make sure to cool completely on wire racks. This allows the paper liners to come off easier.
You can find my August Inspire a Fire post here. Please stop by and read it.
I wish you well.
Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!
Sounds great! Thanks for posting.
Joni, hope you have the opportunity to try these for yourself.
Ingredients say “1/2 cup all-purpose flour”. Do you mean gluten-free flour? Going to try them.
Thanks for catching that, Sissy. GLUTEN-FREE flour it is. These really are good. Let me know after you bake them what you think.