PUMPKIN PEAR MUFFINS
Pumpkin pear muffins are a fall treat! Packed with sauteed spiced pears, crunchy almonds, and wholesome oats. Plus it's a vegan-friendly recipe.
Provided by Jessica Gavin
Categories Bread
Time 45m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 185 kcal, Carbohydrate 27 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Sodium 179 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 3 g, ServingSize 1 serving
PERFECT PUMPKIN MUFFINS
These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.
Provided by SASHA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 14
Number Of Ingredients 14
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.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g
PERFECT PEAR MUFFINS
You can also use tart apples in these light-as-air muffins. The parchment paper cups are very easy but make them look wonderful and special enough for a party! Try serving them warm with some whipped cream cheese.
Provided by joyjoy77
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
- Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
- Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
- Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
- Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 34.7 g, Cholesterol 28.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 265.7 mg, Sugar 16.9 g
PUMPKIN PEAR MUFFINS
Make and share this Pumpkin Pear Muffins recipe from Food.com.
Provided by MsTeechur
Categories Quick Breads
Time 50m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350
- Mix together all dry ingredients and set aside.
- Combine pumpkin, eggs, oil, and applesauce in a mixer bowl and beat just until blended. Do not overbeat.
- Add pumpkin/applesauce mixture to dry ingredients and mix until moistened. Do not overmix.
- Fold in cranberries, apple and pear chunks and pecans.
- Pour into prepared muffin tins or papers.
- Bake at 350 for 30-40 minutes (check at 30).
Nutrition Facts : Calories 172, Fat 4.2, SaturatedFat 0.7, Cholesterol 31, Sodium 216.8, Carbohydrate 31.8, Fiber 1.6, Sugar 16.4, Protein 3.1
PUMPKIN MUFFINS
Provided by Shiran
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
- In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
- Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.
PECAN PEAR MUFFINS
These muffins are delicious! Chock-full of pears, pecans and down-home goodness, the moist sweet treats are terrific with a glass of cold milk or a steaming cup of coffee. -Laura Ward, Las Vegas, Nevada
Provided by Taste of Home
Time 50m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 259 calories, Fat 13g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 160mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.
PEAR AND PUMPKIN MUFFINS
Make and share this Pear and Pumpkin Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h5m
Yield 18 muffins
Number Of Ingredients 10
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.
Nutrition Facts : Calories 196, Fat 6.8, SaturatedFat 1, Cholesterol 20.7, Sodium 209, Carbohydrate 31.7, Fiber 1.1, Sugar 17, Protein 2.6
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