Pecan Pie Cupcakes

From: Dimpi

On Jun 10, 2008

So easy and delicious! I halved the recipe and got 20 tiny cupcakes. The texture is really unique - chewy, moist, with a delicate crust on the top from the butter and sugar. I toasted the pecans lightly before chopping them. Based on previous reviews, I sprayed the pan generously with non-stick baking spray and they popped right out, no trouble. Baked for exactly 18 min. I'm at almost 5000ft and didn't have to many changes. Thanks for a wonderful recipe!

From: SweetLittleNicki

On Jun 4, 2008

These were delicious as a snack or for desert. They tasted like a lighter version of pecan pie, I added a little whipped cream to cut through the sweetness. To keep them from sticking I used non-stick cooking spray and lined the muffin pan with a bit of flour. The recipe is perfect, but I did need to bake them for about 5 minutes longer.

From: Kasha

On Oct 25, 2003

Even deserves more than five stars. I whipped them up for the French mother in law and her boyfriend who are visiting and they ate most of the batch. Excellent, easy recipe!!! Tastes a lot like pecan pie, but with a cupcake like consistency. I needed to bake at least 8 minutes longer. Fantastic!

From: Verelucky

On Dec 4, 2003

All I can say is WOW!!! These were delicious! I made them last week because I wanted to find out if they froze well. They do! I brought them into work and people raved about them!