Pecan Pie Muffins and Creamy Bacon Ranch Slaw Cups

Pecan Pie Muffins and Creamy Bacon Ranch Slaw Cups are the perfect duo for your next brunch, potluck, or family gathering. These easy, crowd-pleasing recipes bring together the sweet, nutty flavor of classic pecan pie in muffin form and the cool, tangy crunch of ranch slaw served in fun, hand-held cups. Whether you’re craving a sweet treat or a savory snack, this post has you covered!

Pecan Pie Muffins

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Estimated Calories: 220 per muffin

Ingredients

• 1 cup chopped pecans
• 1 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
2. In a medium bowl, combine chopped pecans, brown sugar, and flour.
3. In another bowl, whisk together eggs, melted butter, vanilla, and salt until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20–25 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean.
7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Serve warm or at room temperature. Enjoy!

Creamy Bacon Ranch Slaw Cups

Servings: 8 cups
Prep Time: 20 minutes
Cook Time: 10 minutes (for bacon)
Total Time: 30 minutes
Estimated Calories: 180 per cup

Ingredients

• 4 cups shredded coleslaw mix (cabbage and carrots)
• 1/2 cup ranch dressing
• 1/3 cup sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 6 slices bacon, cooked crisp and crumbled
• 1/4 cup chopped fresh chives (optional)
• 8 small flour tortillas or lettuce leaves (for cups)

Instructions

1. In a large bowl, combine ranch dressing, sour cream, garlic powder, onion powder, pepper, and salt. Mix well.
2. Add the coleslaw mix and toss until evenly coated.
3. Stir in most of the crumbled bacon, reserving a little for topping.
4. Warm tortillas slightly or use lettuce leaves as cups. Spoon slaw mixture into each cup.
5. Top with reserved bacon and chives, if using.
6. Serve immediately for best texture.

Tips & FAQ

• Can I make the muffins ahead? Yes! Store in an airtight container for up to 3 days or freeze for up to 2 months.
• Can I use bagged coleslaw mix? Absolutely—this saves time and works perfectly for the slaw cups.
• What’s the best way to serve the slaw cups? Serve immediately for the crispiest texture, or prep the filling ahead and assemble just before serving.

Looking for more sweet and savory recipes? Check out our Baked Goods and Salad categories!