Pecan pie says it all – fall, Thanksgiving and holiday dinner parties. I have personally never been to a holiday party where there wasn’t a pecan something or other. It’s just a Southern thing.

These pecan pie cupcakes will be perfect for afternoon coffee with visitors or one of the many desserts served after that big holiday meal. Serve them warm and with whipped cream on top, with coffee or hot chocolate.

Bon appétit!

Pecan Pie Cupcakes

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

In medium bowl, combine all ingredients, mix well.

Generously spray mini muffin tins with cooking spray (spray with flour in it works best)

Fill each 3/4 of the way full

Bake approximately 18 minutes

Let cool for one minute, then flip out onto cooling racks. If they cool in the pan, they are very difficult to remove.