Bite-sized pecan pie

When it comes to pies, I'm not a huge fan of the fruity ones. My husband loves the pecan pie and I love the crisp topping, but not the gooey inside or the crust. So, when Anjuli sent me this recipe, I thought it was perfect.

I made 23 mini muffins and those small little things are 161 calories each, so it takes a lot f self control to stop at one.

Or two.

What I had:

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

What I did:

• Heated my oven to 350 and greased a mini muffin pan well
• Mixed the dry ingredients together in one bowl and the wet ones in a second one.
• Mixed the two together.
• Filled the pan 2/3 full of the batter, like I said before, I managed to fill 23 out of the 24 containers in the pan.
• Baked for 25 minutes.

Oh my goodness these are so good! The inside is soft but not oozingly gooey and the top is crunchy.

Pumpkin Creamcheese Muffins

So, it's a recipe from Pillsbury but it was delicious so I wanted to save it.

What I had:

• For filling:
• Crisco® Original No-Stick Cooking Spray
• 1 (8 oz.) package cream cheese, softened
• 1 large egg
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 2 teaspoons grated lemon peel
• For muffins:
• 1 (14 oz.) package Pillsbury® Pumpkin Quick Bread & Muffin Mix
• 3/4 cup milk
• 1/4 cup Crisco® Pure Vegetable Oil
• 2 large eggs
• 1 teaspoon vanilla extract
• For topping:
•  3 tablespoons butter, melted
• 1/4 cup chopped pecans

What I did:

• HEAT oven to 350°F. Coat 12 muffin cups with no-stick cooking spray.
• For Filling: BEAT cream cheese in medium bowl with electric mixer until soft. Add egg, sugar, vanilla and lemon peel. Beat until blended.
• For Muffins: PLACE quick bread mix into large bowl. Remove 3/4 cup dry mix. Place in small bowl for streusel topping. Add milk, oil, eggs and vanilla to remaining mix in large bowl. Stir 50 strokes or until blended. Divide batter evenly into muffin cups. Divide cream cheese mixture evenly into center of muffins.
• For Streusel Topping: ADD melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble a tablespoon of streusel over each muffin. Bake 25 minutes. Cool 10 minutes in pan. Remove muffins from pan to wire rack. Cool completely.

Enjoy with a cup of tea or coffee!