These muffins have the flavor, but without so much "gooey-ness" or cloying sweetness of pecan pie. They are denser and less cake-like than most muffins. The recipe makes only six muffins, but can easily be doubled.
1 cup light brown sugar, firmly packed
1/2 cup all purpose flour
1/2 cup chopped pecans
2 eggs
1/3 cup butter, melted*
Preheat oven to 350°F. Line muffin cups with paper liners, or use silicone muffin cups/liners (one advantage of the individual silicone cups is that you can hold them over the bowl of batter to fill, so there is less potential for drips).
In a medium bowl stir together brown sugar, flour and pecans. in a small bowl beat eggs with a whisk or fork, then stir in melted butter. Add eggs/butter mixture to dry ingredients and stir until just combined. Fill muffin cups about 2/3 full and bake 20 to 25 minutes. Cool on wire rack.
* Note: the butter can easily be melted in a microwave, or on the stovetop, but should not be too hot when added to the eggs to prevent scrambling them.