Small Batch Pecan Pie Muffins
These Small Batch Pecan Pie Muffins are the perfect treat when you’re craving the rich, nutty flavor of classic pecan pie but want something quicker and easier to make. Made with real maple syrup instead of refined sugar, these muffins are naturally sweetened, moist, and incredibly fluffy. Each bite is packed with chopped pecans, and topped with a crunchy pecan and brown sugar crumble for that pie-like finish.

Easy To Make: These muffins are simple to prepare and do not require a stand mixer. A whisk and spatula are all you need.
Small Batch: This recipe yields approximately 7 to 8 muffins, making it ideal when a large dozen is not necessary.
Pecan Pie in Muffin Form: I love a good pecan pie, especially in the fall, but it’s definitely not the easiest dessert to make. That’s why these muffins are my go-to. They have all the cozy fall flavors like cinnamon and cardamom, plus the classic pecan pie taste from maple syrup and chopped pecans. It really does feel like pecan pie, just in a much easier (and quicker) muffin form.
Ingredients
Flour: Use all-purpose flour for this recipe. If needed, you can substitute it with a 1:1 gluten-free flour blend.
Leavening Agents: This recipe uses both baking soda and baking powder to help the muffins rise and achieve a light, tender texture.
Spices: To capture that classic pecan pie flavor, the muffin batter includes cinnamon and a touch of ground cardamom for added warmth.
Sugar: Brown sugar is used only in the pecan topping, giving it a rich, caramelized crunch.
Maple Syrup: Pecans and maple syrup are a classic pairing. Be sure to use 100% pure maple syrup and avoid low-sugar or artificial versions, as they can affect the flavor and texture.
Egg: You’ll need one large egg at room temperature to help bind the batter.
Butter: Use unsalted butter to bind the pecan crumble topping and add richness.
Milk: Whole milk at room temperature works best. A small amount of lemon juice is added to the milk beforehand to create a homemade buttermilk substitute.
Oil: To keep the muffins ultra moist, use a neutral-tasting oil such as canola or vegetable oil.
Pecans: Chopped pecans are the best for an even texture throughout each bite. If you only have whole pecans, simply chop them with a knife into smaller pieces and you’ll need pecans for both the batter and the crunchy topping.

Instructions
- Prepare the Buttermilk Substitute. In a small bowl or measuring cup, mix the milk with the lemon juice. Set it aside for 10 minutes to allow it to curdle slightly.
- Make the Muffin Batter. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cardamom, and cinnamon. Add the oil, egg, maple syrup, prepared milk mixture, and vanilla extract. Stir until just combined. Cover the bowl with a towel or plastic wrap and let the batter rest at room temperature for 30 minutes.
- Prepare the Pecan Crumble Topping. In a separate bowl, combine the flour, brown sugar, cinnamon, and butter. Use a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- Preheat the Oven. Preheat the oven to 420°F (215°C). Line a muffin tray with 8 cupcake liners.
- Assemble the Muffins. Divide the muffin batter evenly among the liners. Sprinkle the pecan crumble topping over each muffin.
- Bake. Bake the muffins at 420°F for 5 minutes. Without opening the oven door, reduce the heat to 350°F (175°C) and continue baking for another 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and transfer them to a wire rack to cool completely.

More Small Batch Muffin Recipes

Small Batch Pecan Pie Muffins FAQ
Do I have to use maple syrup?
For the classic pecan pie flavor, pure maple syrup is strongly recommended. Avoid pancake syrups or sugar-free alternatives, as they may alter the taste and texture.
Quick oats are more absorbent and usually not the best substitute for rolled oats in baking, as they soak up extra moisture. This can result in denser cookies that don’t spread as much.
How many muffins does this recipe make?
This recipe yields approximately 7 to 8 muffins, depending on the depth and size of your muffin tin.
Can I skip the cardamom?
Yes, if you don’t have cardamom on hand, you can leave it out or replace it with a little extra cinnamon or a pinch of nutmeg.
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Small Batch Pecan Pie Muffins
Ingredients
Pecan Muffin Batter
- 1/2 cup Whole milk, room temperature
- 1 teaspoon Lemon juice
- 1 cup + 3 tablespoons All-purpose flour (143.4 grams)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cardamom
- 1/4 teaspoon Salt
- 1/2 cup maple syrup
- 1/4 cup + 1 tablespoon Canola oil
- 2 teaspoons Vanilla extract
- 1/4 cup Chopped pecans
Pecan Crumble
- 2 tablespoons Chopped pecans
- 2 tablespoons All-purpose flour (15.6 grams)
- 1 tablespoon Brown sugar (12.5 grams)
- 1/4 teaspoon Ground cinnamon
- 1 tablespoon Unsalted butter (14 grams), room temperature
Instructions
- In a small bowl or measuring cup, mix the milk with the lemon juice. Set it aside for 10 minutes to allow it to curdle slightly.1/2 cup Whole milk,, 1 teaspoon Lemon juice
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cardamom, and cinnamon. Add the oil, egg, maple syrup, prepared milk mixture, and vanilla extract. Stir until just combined. Cover the bowl with a towel or plastic wrap and let the batter rest at room temperature for 30 minutes.1 cup + 3 tablespoons All-purpose flour (143.4 grams), 1 teaspoon Baking powder, 1/2 teaspoon Baking soda, 1/2 teaspoon Ground cinnamon, 1/4 teaspoon Ground cardamom, 1/4 teaspoon Salt, 1/2 cup maple syrup, 1/4 cup + 1 tablespoon Canola oil, 2 teaspoons Vanilla extract, 1/4 cup Chopped pecans
- In a separate bowl, combine the pecans, flour, brown sugar, cinnamon, and butter. Use a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.2 tablespoons Chopped pecans, 2 tablespoons All-purpose flour (15.6 grams), 1 tablespoon Brown sugar (12.5 grams), 1/4 teaspoon Ground cinnamon, 1 tablespoon Unsalted butter (14 grams),
- Preheat the oven to 420°F (215°C). Line a muffin tray with 8 cupcake liners.
- Divide the muffin batter evenly among the liners. Sprinkle the pecan crumble topping over each muffin.
- Bake the muffins at 420°F for 5 minutes. Without opening the oven door, reduce the heat to 350°F (175°C) and continue baking for another 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and transfer them to a wire rack to cool completely.
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