pecan pie cupcakes….and it’s thanksgiving…. but it’s one of those days where i feel like baking, but just wanna take it easy… and so…. this came to mind… you can easily call this a one bowl dessert… yes.. you need only one bowl to mix everything and viola! ( ⋂‿⋂’) this is absolutely lovely….

Recipe adapted from Food network

Ingredients (makes 24 miniature cupcakes)

pecan pie cupcakeNonstick cooking spray
1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
2 large eggs
1 1/3 sticks butter, melted


pecan pie cupcake– Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray
– In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture
– In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened
– Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes
– Cook Notes: This recipe also makes great mini-muffins; just shorten the baking time by 5 minutes

Personal notes:

pecan pie cupcake– i halved the recipe and made 12 miniature cupcakes
– i used coconut sugar instead of brown sugar
– i made mini turkeys by tinting fondant with warm brown colour and stuck orange fondant onto turkey’s cavity. i used orange and green parils to resemble peas and peppercorn. “lettuce” is piped onto cupcake by tinting store bought cream cheese frosting with turquoise food colour
– i dotted coffee food colour and sifted some cocoa powder on turkey’s back so it looks “seasoned and baked” ~(^◇^)/

pecan pie cupcake…… happy thanksgiving ᒄ₍⁽ˆ⁰ˆ⁾₎ᒃ♪♬ …..

Pollution index: 21 (excellent)


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