Pecan Pie Cupcakes

I had to do a double-take look when I first saw these because I thought this blogger had left out some ingredients on this recipe. But sure enough, she was right, not only are they super easy but they are freakin good! Tastes a lot like pecan pie, but with a cupcake like consistency. They have a slightly crunchy outside as well, and it really makes them delicious. I'm not a fan of regular pecan pie (too sweet for me) so just getting a bite-size version is perfect! I didn't even break out the KitchenAid beause I mixed everything in a medium bowl...so easy! I'm glad that Jennifer reminded us that there is no leavening in the batter, so they won’t rise. If your muffin pans are filled three-quarters full, that’s pretty much what size cupcake you’ll get in the end.

Pecan Pie Cupcakes
Adapted from RecipeZaar
33 min 15 min prep 24 miniature cupcakes

1 cup pecans, finely chopped
1/2 cup flour
1 cup packed brown sugar
2/3 cup butter, melted
1 tsp vanilla (optional)
2 eggs

Preheat oven to 350*F.

Combine all ingredients and mix well. Spray a miniature muffin tin with non-stick cooking spray. Fill each 3/4 full. Bake in preheated oven for approx. 18 minutes.