Pear And Pumpkin Muffins Food

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PUMPKIN PEAR MUFFINS



Pumpkin Pear Muffins image

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

1 tablespoon flax egg ((1 tablespoon ground flaxseed plus 3 tablespoons water))
1 tablespoon coconut oil (or non-dairy butter)
2 bartlett pears (peeled, cored and diced into ¼-inch cubes (about 2 cups))
1 ¼ teaspoons cinnamon (ground, divided)
⅛ teaspoon nutmeg
¾ cup pumpkin puree
1 cup almond milk (unsweetened)
½ cup dark brown sugar (packed)
2 tablespoons canola oil
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (or gluten-free flour)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
⅓ cup old fashioned oats (plus more for topping)
⅓ cup almonds (sliced, plus more for topping)

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

PUMPKIN PEAR MUFFINS



Pumpkin Pear Muffins image

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

2 cups flour
1 cup whole wheat flour
2 teaspoons baking soda
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 1/2 cups sugar
1/2 brown sugar
1 cup granulated Splenda sugar substitute
1 (15 ounce) can pumpkin puree
4 eggs
3/4 cup applesauce
1/4 cup vegetable oil
1 pear, peeled cored, and diced
1 small apple, peeled cored, and diced
1/4 cup fresh cranberries
1/4 cup pecan pieces

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

PEAR AND PUMPKIN MUFFINS



Pear and Pumpkin Muffins image

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

2 1/2 cups all-purpose flour
2 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
2 eggs
1 cup pumpkin puree (NOT pie filling)
1/2 cup vegetable oil
2 cups chopped pears
1/3 cup packed light brown sugar

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

PECAN PEAR MUFFINS



Pecan Pear Muffins image

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

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 cup canola oil
1 teaspoon vanilla extract
4 cups chopped peeled ripe pears (about 6 medium)
1 cup chopped pecans

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.

WHOLE FOODS WHOLE WHEAT PUMPKIN MUFFINS



Whole Foods Whole Wheat Pumpkin Muffins image

Very yummy muffins courtesy of the can label off of the 365 canned pumpkin. I even substituted egg beaters for the egg, splenda for the sugar and applesauce for the butter and they are still great.

Provided by londongavchick

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar (or splenda)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/8 teaspoon salt
1 beaten egg (or egg substitute)
3/4 cup skim milk
2 tablespoons butter, melted (or applesauce)
1/2 cup canned pumpkin
cooking spray

Steps:

  • Preheat oven to 375 degrees.
  • Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set asie.
  • In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
  • In a small bowl, combine egg, milk and butter and then stir in pumpkin.
  • Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
  • Spoon batter into prepared muffin cups, filling about 2/3 full.
  • Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

PERFECT PEAR MUFFINS



Perfect Pear Muffins image

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

2 cups all-purpose flour
¾ cup white sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup diced pears
1 cup buttermilk
2 eggs, separated, yolks lightly beaten
¼ cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
2 tablespoons white sugar
1 tablespoon ground cinnamon

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

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