Description
These Pumpkin Pear Muffins are a delightful fall-inspired treat combining the sweetness of diced Bartlett pears and the rich flavor of pumpkin puree. Lightly spiced with cinnamon and nutmeg, and enriched with old fashioned oats and sliced almonds, these moist and tender muffins are perfect for breakfast or a wholesome snack.
Ingredients
Scale
Wet Ingredients
- 1 tablespoon (9 g) ground flaxseed
- 3 tablespoons (45 ml) water
- 3 tablespoons (45 ml) coconut oil, or vegetable oil, divided
- ¾ cup (172 g) pumpkin puree
- 1 cup (240 ml) unsweetened almond milk
- ½ cup (100 g) packed dark brown sugar
- 1 teaspoon (5 ml) vanilla extract
Fruit and Mix-ins
- 2 cups (284 g) Bartlett pears, peeled and cut into ¼” dice
- ⅓ cup (54 g) old fashioned oats, plus more for topping
- ⅓ cup (30 g) sliced almonds, plus more for topping
Dry Ingredients
- 1 ½ cups (213 g) all-purpose flour
- 1 ¼ teaspoons (3 g) ground cinnamon, divided
- 1 teaspoon (3 g) baking powder
- ½ teaspoon (3 g) baking soda
- ¼ teaspoon (1 g) kosher salt
- ⅛ teaspoon nutmeg
Instructions
- Heat the Oven: Set the oven rack in the center position and preheat the oven to 375°F (191ºC). Line a 12-cup muffin tin with paper liners or grease the tin with baking spray.
- Make the Flax Egg: In a large bowl, combine the ground flaxseed with water. Stir and let it sit for a few minutes until it thickens to form a flax egg. Set aside.
- Cook the Pears: Heat 1 tablespoon coconut oil in a large sauté pan over medium heat. Add the diced pears and ¼ teaspoon cinnamon, then sauté for about 7 minutes or until the pears are tender but not mushy. Remove from heat and allow to cool.
- Combine the Wet Ingredients: To the flax egg, add the pumpkin puree, almond milk, brown sugar, 2 tablespoons melted coconut oil, and vanilla extract. Mix well until combined.
- Add the Dry Ingredients: Place a fine strainer over the wet ingredient bowl. Add the flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg into the sifter and sift these dry ingredients over the wet mixture. Gently fold using a spatula until just combined. Avoid overmixing to keep the muffins tender.
- Add Mix-ins: Gently fold in the cooked pears, old fashioned oats, and sliced almonds until evenly distributed without overmixing.
- Portion the Batter: Spoon about ⅓ cup of batter into each prepared muffin liner, filling almost to the top. The batter will not overflow upon baking.
- Bake: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- The flax egg serves as a vegan egg substitute, making these muffins vegan-friendly.
- You can substitute Bartlett pears with other firm pears such as Bosc or Anjou if needed.
- Ensure not to overcook the pears during sautéing to keep some texture in the muffins.
- For extra crunch and presentation, sprinkle additional oats and sliced almonds on top of the batter before baking.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 140 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
