Pecan Pie Muffins
 
1 cup firmly packed light brown sugar 
1 cup chopped pecans
 1/2 cup all-purpose flour 
1/2 teaspoon baking powder
 1/4 teaspoon salt
 1/2 cup butter, melted 
2 large eggs, lightly beaten 
1 teaspoon vanilla extract 
Vegetable cooking spray 
1/2 cup finely chopped pecans 

Preheat oven to 425. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Stir together butter and next 2 ingredients; add to brown sugar mixture, and stir just until moistened. Coat 2 (12-cup) miniature muffin pans well with cooking spray. Place 1 tsp. finely chopped pecans in each muffin cup; spoon batter over pecans, filling almost to top. Place muffin pans on an aluminum foil-lined jelly-roll pan.
 Bake at 425 for 10 to 12 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 2 minutes. Run a knife around edge of each cup to loosen muffins, and remove from pans.

 

Pecan Pie Muffins

1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Vegetable cooking spray
1/2 cup finely chopped pecans

Preheat oven to 425. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Stir together butter and next 2 ingredients; add to brown sugar mixture, and stir just until moistened. Coat 2 (12-cup) miniature muffin pans well with cooking spray. Place 1 tsp. finely chopped pecans in each muffin cup; spoon batter over pecans, filling almost to top. Place muffin pans on an aluminum foil-lined jelly-roll pan.
Bake at 425 for 10 to 12 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 2 minutes. Run a knife around edge of each cup to loosen muffins, and remove from pans.

Charlotte Martin Little shared Karen's Kreative Cooking's photo.