Description

These Pumpkin Pear Muffins combine the warm flavors of cinnamon and nutmeg with tender pears and pumpkin purée to create a moist and flavorful muffin. Enhanced with rolled oats and sliced almonds for a delightful texture, these muffins are perfect for a comforting breakfast or a wholesome snack.

Ingredients

Scale

Wet Ingredients

1 tablespoon Ground Flaxseed
3 tablespoon Water
1 tablespoon Coconut Oil
3/4 cup Canned Pumpkin Purée
1 cup Unsweetened Almond Milk
1/2 cup Dark Brown Sugar
2 tablespoon Canola Oil
1 teaspoon Vanilla Extract

Fruits and Flavorings

2 Bartlett Pears
1 1/4 teaspoon Ground Cinnamon (divided)
1/8 teaspoon Ground Nutmeg

Dry Ingredients

1 1/2 cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Kosher Salt
1/3 cup Old Fashioned Rolled Oats
1/3 cup Sliced Almonds

Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the tin with baking spray if not using liners.
Make Flax Egg: In a large bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water to create a flax egg. Stir well and set aside to thicken.
Sauté Pears: Heat 1 tablespoon coconut oil in a large sauté pan over medium heat. Add 2 diced Bartlett pears and 1/4 teaspoon ground cinnamon. Cook for about 7 minutes until pears are tender but not mushy. Remove from heat and allow to cool.
Combine Wet Ingredients: To the bowl with the flax egg, add 3/4 cup canned pumpkin purée, 1 cup unsweetened almond milk, 1/2 cup dark brown sugar, 2 tablespoons canola oil, and 1 teaspoon vanilla extract. Stir until well combined.
Sift Dry Ingredients: Place 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon kosher salt, remaining 1 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg into a sifter. Sift these dry ingredients over the wet mixture, then gently stir until just combined. Avoid overmixing to keep the batter tender.
Add Pears and Oats: Fold the sautéed pears, 1/3 cup old fashioned rolled oats, and 1/3 cup sliced almonds into the batter, mixing lightly until evenly distributed.
Fill Muffin Tin: Spoon about 1/3 cup of batter into each prepared muffin cup, filling them to the top without overflowing. Sprinkle extra rolled oats and sliced almonds on top for garnish.
Bake: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes, or until muffins turn golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Let the muffins cool in the tin for 10 minutes before removing them to a wire rack to cool completely. Best enjoyed the same day for optimal freshness and flavor.

Notes

For a vegan and egg-free recipe, flaxseed acts as an excellent binder substitute for eggs.
Be careful not to overcook pears when sautéing to avoid mushy texture in muffins.
To keep muffins moist, avoid overmixing the batter once flour is added.
Store leftover muffins in an airtight container for up to 2 days, or freeze for longer storage.
These muffins can be made gluten-free by substituting all-purpose flour with a gluten-free all-purpose blend.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Pumpkin muffins, pear muffins, fall recipes, healthy muffins, cinnamon muffins, nutmeg muffins, vegetarian baking