Pecan Pie Cupcakes

By LimericksLady

NOTE: I read through the comments on this recipe and some people had problems with them sticking to the pan. Here are a couple things that I did that helped them to release a little easier: generously spray your pan with Bakers Joy or Pam with flour. Once they come out of the oven let them cool for one minute then flip them out onto a cooling rack. If they cool in the pan you'll have to use a chisel to get them out. I know because that's what happened to me when I made them a second time.

Also don't fill the pan to the very top. This recipe doesn't contain any leaveners but they will overflow if you fill them too full like I did. Lesson learned.

Ingredients

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

Details

Servings 112

Preparation

Step 1

Preheat oven to 350 degrees.

Combine all ingredients in a medium bow and mix well.

Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!) Fill each indention 3/4 of the way full.

Bake in preheated oven for approx 18 minutes.

Makes 112 mini muffins.