Chocolate Pecan Pie Muffins. Sound delectable don’t they? Trust me when I say they were. The funny part about the whole process is that I wasn’t actually trying to bake muffins. My intended end goal was a personal pecan pie that you could eat in one sitting which, when putting fork to mouth, honestly sounds equally as delectable. Wouldn’t you agree? Perhaps with a dollop of fresh whipped cream on the top. Or a small scoop of vanilla bean ice cream placed neatly next to it. Oh how I love my sweet treats.
With visions of pecan pie running through my head in glorious stomach grumbling fashion while they baked, you can imagine my surprise when I pulled them out and saw the culinary result. I had to do a double take… and then I had to eat one right then and there to see just exactly what I was dealing with. It turns out that my unintended consequence was even better than I imagined. The gingersnap cookie crust became the flour for the muffin and added a subtle pop to the flavor that made it hard to stop eating. And then there were the nuts and chocolate chips. Honestly, I couldn’t get over how perfectly they sat at the top of my newly created sweet treat, begging me to take just one more bite. I’ll tell you what, when pecan pie muffins are involved, I’ll take an unintended consequence any day of the week.
Baking up a batch is fairly simple. Begin by mashing up a few handfuls of gingersnap cookies. Add to that a little melted butter and a couple pinches of autumn inspired spice.
Stir the ingredients together and pat down about a tablespoon and a half of the mixture into each PAM sprayed muffin cup.
Moving over to your mixer, collect a couple eggs, a little sugar, some vanilla and a dollop of frangelico. Drop it all in and give the bowl a quick swirl or two to combine.
Fold in the pecans and chocolate chips.
Time to assemble these little fall time treats. Pour a bit of the batter into each prepared muffin cup being sure to get a handful of pecans and chips in each one.
Place them into a heated oven and watch the magic happen. Aren’t they cute? You know you want one; just admit it.
And in honor of deliciously unintended consequences, I’m going to culminate my time with PAM by offering up a fabulous cooking prize pack to five lucky readers that will allow you to take your very own PAM cooking challenge!
Included in each prize pack is:
1 PAM branded oven mitt
1 PAM branded spatula
1 Pyrex baking dish
1 12-cup muffin tin
and 1 One can of PAM
Enter below with a “sweet” comment. You can grab additional entries by:
- Liking PAM on Facebook
- Liking Mommie Cooks on Facebook
- Following Mommie Cooks on Twitter
- Tweeting out this contest for others to see (sharing is caring, right? At least that’s what my mom always told me. )
The contest is for US residents only (sending spray cans overseas can get a bit tricky) and runs through October 18th. I’ll draw the winners on the 19th and send you an email to let you know you’ve won so be sure to leave a way to get in touch. Good luck!
Winner winner chicken dinner! The five randomly drawn winners of the Pam giveaway are:
#22 – Jessie C.
#58 – Sabrina S.
#77 – Amy L.
#46 – Stefani
#56 – Judy S.
Congrats ladies! I’ll be emailing you shortly to get your information.
Chocolate Pecan Pie Muffins
Yield: Makes 18 Muffins
Total Time: 45 min
1 3/4 Cup Crushed Ginger Snaps
4 Tbsp Butter, Melted
1 Tbsp Sugar
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/2 Cup Brown Sugar
1/4 Cup White Sugar
1/3 Cup Maple Syrup
1 Tbsp Frangelico
2 tsp Vanilla
Pinch of Salt
3/4 Cup Chocolate Chips
11/2 Cups Pecans
Mix together the ginger snaps, melted butter, the tablespoon of sugar, cinnamon, and nutmeg.
Press about a tablespoon and a half of the cookie mixture into the bottom of each greased muffin cup.
In a mixing bowl, blend together the eggs, sugars, maple syrup, vanilla, frangelico and salt.
Stir in the pecans and the chocolate chips.
Pour the batter into each muffin cup making sure to get a handful of chocolate chips and pecans in each one.
Bake at 350 degrees for 25-30 minutes.
Note: I am working with Edelman to help test out their new and improved PAM cooking spray and am being compensated for my time. As always, all opinions are strictly my own.