Pumpkin Pear Muffins Recipes

PUMPKIN PEAR MUFFINS

Steps:

• Pre-heat oven to 375°F. Line a muffin tin with paper liners or grease tin with baking spray.
• In a large bowl, add flaxseed and water to make the flax egg. Stir and set aside.
• Heat coconut oil in a large sauté pan over medium heat. Add pears and ¼ teaspoon cinnamon, sauté for 7 minutes or until tender but not mushy, set aside to cool.
• Add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract to the flax egg. Stir to combine. Carefully place flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg into a sifter and sift over the wet ingredients and stir until just combined, do not overmix.
• Add cooked pears, oats, and almonds, lightly stir until just combined. Spoon about ⅓ cup of batter into each muffin tin or until each liner is filled to the top (they will not overflow when baked).
• Bake for 22-25 minutes, or until golden brown and a toothpick comes out clean. Cool in the tin for 10 minutes, then remove and allow to cool completely on a wire rack.

PEAR AND PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°; grease 18 regular muffin cups (need two pans).
• In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
• In a medium bowl, whisk together the sugar, eggs, pumpkin and oil until well blended.
• Stir in pears until combined.
• Add the egg mixture to the flour mixture and stir until just blended.
• Divide batter equally among prepared muffin cups.
• Sprinkle with brown sugar.
• Bake for 30-35 minutes or until tops are golden and a pick comes out clean.
• Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool.

PERFECT PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
• Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
• Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.