I know I’ve really sucked at posting lately, and I don’t have a great excuse. If you look to the left, you’ll see I have tons of recipes to share with you, but I just keep forgetting to upload the photos. I haven’t been great at meal planning, either; in fact, it’s only the second week of the year, and I already neglected to plan meals for the week. I really need to get my act together!Anyway. Today you get…pecan pie cupcakes, because they’re the only recipe for which I actually have a photo uploaded. I need to give them more credit, though, because they really are absolutely delicious. I made a double batch of these for Thanksgiving as an alternative to a traditional pecan pie (that should tell you how back-logged with recipes I am!), and my entire family loved them. True to their name, they taste exactly like pecan pie, but in cute little cupcake form.
Pecan Pie Cupcakes
adapted from Food.com
(makes about 10 standard-sized cupcakes)
1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
1 teaspoon vanilla extract
2 eggs
1. Preheat oven to 350 degrees. Line a muffin tin with paper liners or spray very well with nonstick cooking spray.
2. Combine all ingredients and mix well. Fill each muffin cup 3/4 full.
3. Bake in preheated oven for about 20 minutes.
