When autumn wraps the countryside in its patchwork shawl, the scents of cinnamon and nutmeg seem to dance on the breeze, and that’s when my kitchen turns into a sanctuary of warmth and buttery delight. Today, I’ll be sharing a recipe that bridges the sweetness of the harvest with the comfort of a morning’s embrace — Pecan Pie Muffins. This delightful treat has its roots deep in the heart of traditional pecan pies, a Southern gem that we Midwesterners have lovingly embraced and made our own. It’s a bite-sized twist on the classic, steeped in the nostalgia of family gatherings. Whether you’re bustling in the early hours, looking for a heavenly pair to your coffee, or yearning for a sweet capstone to an afternoon tea, these muffins are the perfect excuse to take a moment for yourself and reminisce about the good ol’ days.
These muffins are lovely on their own, but they truly shine alongside a steaming mug of coffee or a tall glass of cold milk. If you’re aiming to fancy up a brunch spread, set them amidst a sea of fruit preserves, scones, and clotted cream. They’re more than happy to keep company with a sharp cheddar cheese or to be the sweet contrast to a plate of crisp bacon or sausage links. And if the occasion calls for it, perhaps a dollop of whipped cream or a drizzle of caramel would make these pecan treasures even more indulgent.

Ingredients
1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
2 large eggs
1/2 cup butter, melted
More pecans for decorating muffin top (optional)

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