Pear And Pumpkin 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.

PUMPKIN PECAN MUFFINS

Steps:

• Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
• In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
• Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.

PUMPKIN PEAR MUFFINS

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).

PERFECT PEAR MUFFINS

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.

VANILLA PEAR MUFFINS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
• Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
• Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

PECAN PEAR MUFFINS

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.

PUMPKIN-SEED MUFFINS

Steps:

• Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
• Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
• Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.

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.