Super Fast Gluten-Free Pecan Pie Muffins (with Chocolate Option)

This is the kind of regional recipe that really needs to hit it big nationwide.  I saw it in two Southern cookbooks and you could tell both authors were big fans of these muffins… these were no cookbook filler.  And there’s good reason: they’re quick, the ingredient list is short, and they taste amazing.

Imagine rich, dense cake with the flavor of pecan pie without the time or hassle.  You could conceivably be eating these in just over 30 minutes.  Yes, they’re that quick and easy.

A friend who tasted these claimed they reminded him of Caramel Cuts, a chewy pecan blondie that they served at Punahou School (for any other Punahou alums or Obama fans out there).  Since I’m a big fan of chocolate pecan pie, I also did a chocolate version that ended up tasting like a killer fudgy pecan brownie.  I really like the fact that you can make these in such small portions too.  You could even cut the recipe in half… although why would you want to?   In fact, you might want to think about doubling this one.

These are rich and chewy, but they’re also a bit delicate so be sure to use cupcake liners and give them a good coat with cooking spray.  I think the gluten-free among us have a bit of an advantage here.  We have things like xantham gum in our pantry arsenal.  I added a bit to the batter to help bind the finished product.  Score one for celiacs everywhere…


Super Fast Pecan Pie Muffins

Yield: 9 muffins


* 1 cup chopped pecans plus 9 pecan halves, divided
* 1 cup lightly packed brown sugar
* 1/4 cup rice flour
* 1/4 cup sorghum flour
* 2 Tablespoons sweet rice flour
* 1/4 teaspoon xanthan gum
* 2 eggs
* 1/2 cup butter (8 Tablespoons), melted
* 1/2 cup chocolate chips (optional)


Preheat oven to 350 degrees and line a muffin pan with 9 baking cups. Coat with cooking spray.

In a large bowl, combine the chopped pecans, brown sugar, rice flour, sorghum flour, sweet rice flour, and xantham gum. Set aside.

In a separate bowl, beat the eggs until foamy. If you're making the chocolate version, place the chocolate chips in the melted butter and let stand for a minute or two. Stir until the chocolate is melted and the mixture is smooth. Add the butter (and chocolate, if using) to the eggs and stir quickly to combine. Add the egg and butter mixture to the pecan mixture and stir just until combined.

Spoon the batter into the baking cups and place one pecan half in the center of each cup. Bake for approximately 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from pans immediately and let cool on a cooling rack.

Serve at room temperature or chilled (my preference).

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6 Responses to “Super Fast Gluten-Free Pecan Pie Muffins (with Chocolate Option)”

  1. #
    Anonymous — November 10, 2011 at 1:09 am

    I would really love to do this recipe but
    i dont know where to get sorghum flour and
    xantham gum any substitute for this? i live in rural canada.


  2. #
    CATE — November 10, 2011 at 3:59 am

    If you don't need to eat gluten-free, then you can always substitute wheat flour for the rice flours, sorghum and xanthan gum… just use 1/2 cup wheat flour.

    If you are a gluten-free eater, you could try just using the rice flour. Otherwise, does Amazon send food items to Canada? I'm pretty sure you can buy Bob's Red Mill stuff online as well.

    Good luck!


  3. #
    Anonymous — January 21, 2012 at 4:44 pm

    These are amazing. Ive made them repeatedly. They freeze wonderfully. Havent tried the chocolate version. When a coworker made wheat flour pecan pie muffins for us at work, it was so hard to resist. I searched & found your recipe. I keep some frozen at work for those times when goodies are brought in. The dry ingredients also makes a great gift in a jar . THANK YOU!


    • CATE — January 21st, 2012 @ 10:02 pm

      Yay- I'm so glad you like them! Great tip about turning the dry ingredients into little gifts :)


  4. #
    Anonymous — April 21, 2012 at 7:28 pm

    Wondering if this reciepe can be made with an egg substitute?


    • CATE — April 22nd, 2012 @ 12:34 am

      I'm actually not sure… I haven't done my experimentation with egg-free baking. But I have heard that sometimes people substitute flax and water for eggs for vegan baking so you might want to try Googling flax egg replacement for an idea of how to go about it. Let me know if you find something that works :)


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