{recipe} pecan pie mini-cupcakes

This year was my first year hosting Friendsgiving party and also Thanksgiving party at my house.  I love gathering my friends and family and have a night in and celebrate with food.

I love hosting parties for many different reasons, but one of the reasons is the process of creating a dinner menu. I like having a plan, creating a list and going to town in the kitchen. I learned many lessons this year in hosting, I completely underestimated the time I needed in the kitchen. I thought I could take care of my toddler and also cook all the sides dishes on the same day. Everything came out in the end, but it was a close call and a little too hectic for me.

One of the things I didn’t have to make the day of were desserts. When planning a party, I always like to plan and make the desserts first. That’s just how my brain works. I’m a baker more than a cook and making desserts comes easy for me.

Since I already planned on making blueberry pie, I opted to make this pecan pie cupcakes. It was so easy to make and they turned out delicious and cute.  They taste like the pecan pie filing without all the crust. I made the first batch without changing anything. The second batch, I tried to make it healthier by using less sugar and subbing half the flour with whole wheat pastry flour. It came out tougher than the original so next time I make this. I will stick to the original recipe.

These were like tiny bites of pecan pie.  Great for parties or potluck where there are plenty of dessert offerings, a small bites here and there to be able to taste everything without being too stuffed.

Pecan Pie Mini Cupcakes

(makes 25-28 mini cupcakes)

• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1 cup packed brown sugar
• 2/3 cup butter, melted
• 2 eggs

Directions:

1. Preheat oven to 350 degrees.
2. Combine all ingredients and mix well.
3. Spray a miniature muffin tin with non-stick cooking spray.
4. Fill each 3/4 full.
5. Bake in preheated oven for approx 18 minute. Let it rest on the muffin pan for a few minutes and immediately turn it over to release the cupcakes. Don’t let it cool on the muffin pan or it will be tougher to remove them.

Recipe from Food.Com