Pumpkin Pear Muffins with Pecan Crunch

Pumpkin Pear Muffins with Pecan Crunch

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  • Tzippy

    Great recipe!

    This is a great recipe. Here are some changes I made to make it healthier. Used almost 2 cups whole wheat flour instead of white, 1/2 cup applesauce and 1/2 cup oil, about 3/4 cup sugar, kept most of pear peels on. I also roasted my own pumpkin since in Israel I can't easily find canned pumpkin. I then weighed the pumpkin and used about 1 oz. Lastly, I didn't have pecans so I used slivered almonds. I made 12 muffins and 2 loaf pans. I left the topping off 2 muffins to see how they are without it!
    Posted by Tzippy |December 7, 2018
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