Description
Delight in these moist and flavorful Pumpkin Pear Muffins, perfectly spiced with cinnamon and nutmeg. Made with wholesome ingredients like pumpkin puree, fresh Bartlett pears, flaxseed, and topped with oats and sliced almonds, these muffins are a nutritious and comforting treat ideal for breakfast or a snack.
Ingredients
Units
Scale
Wet Ingredients
- 1 tablespoon (9 g) ground flaxseed
- 3 tablespoons (45 ml) water
- 3 tablespoons (45 ml) coconut oil, or vegetable oil, divided
- 3/4 cup (172 g) pumpkin puree
- 1 cup (240 ml) unsweetened almond milk
- 1/2 cup (100 g) packed dark brown sugar
- 1 teaspoon (5 ml) vanilla extract
Produce
- 2 cups (284 g) Bartlett pears, peeled and cut into 1/4″ dice
Dry Ingredients
- 1 1/2 cups (213 g) all-purpose flour
- 1 teaspoon (3 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/4 teaspoon (1 g) kosher salt
- 1/8 teaspoon nutmeg
- 1 1/4 teaspoons (3 g) ground cinnamon, divided
Mix-ins & Toppings
- 1/3 cup (54 g) old fashioned oats, plus more for topping
- 1/3 cup (30 g) sliced almonds, plus more for topping
Instructions
- Heat the Oven: Set the oven rack to the center position and preheat your oven to 375°F (191ºC). Line a 12-cup muffin tin with paper liners or grease the tin lightly with baking spray.
- Make the Flax Egg: In a large bowl, combine the ground flaxseed with water and stir well. Let it sit for a few minutes until it thickens to create a flax egg substitute for binding.
- Cook the Pears: Heat 1 tablespoon of coconut oil in a large sauté pan over medium heat. Add the diced pears and ¼ teaspoon of ground cinnamon. Sauté for about 7 minutes until the pears are tender but still hold their shape. Remove from heat and allow to cool.
- Combine the Wet Ingredients: To the bowl with the flax egg, add pumpkin puree, almond milk, dark brown sugar, 2 tablespoons melted coconut oil, and vanilla extract. Stir these wet ingredients together until fully incorporated.
- Add the Dry Ingredients: Using a strainer or sifter, sift the all-purpose flour, baking powder, baking soda, kosher salt, the remaining 1 teaspoon cinnamon, and nutmeg over the wet ingredient mixture. Gently fold the dry ingredients into the wet just until combined; be careful not to overmix to keep the muffins tender.
- Add Mix-ins: Fold in the cooked pears, old fashioned oats, and sliced almonds cautiously until evenly distributed throughout the batter.
- Portion the Batter: Spoon approximately ⅓ cup of muffin batter into each prepared muffin liner, filling nearly to the top. The batter will rise but should not overflow while baking.
- Bake: Place the muffin tin in the oven and bake for 22 to 25 minutes. The muffins are ready when they turn golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the muffin tin from the oven and cool the muffins in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Using fresh Bartlett pears adds natural sweetness and moisture; ensure they are diced evenly for uniform cooking.
- The flax egg is a vegan substitute for eggs and works as a binder.
- Do not overmix the batter to avoid tough muffins.
- Optional: sprinkle extra oats and sliced almonds on top of muffins before baking for added texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
