Pumpkin Pear Muffins with Pecan Crunch

5

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• Cooking and Prep: 25 m
• Serves: 24
• Contains:

I love pumpkins, and I love pear, too. I felt it was a no-brainer to “pair” them. The results — spectacular!

 

 

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Ingredients (15)

Main ingredients

• 1 (15-oz.) can pumpkin puree

• 1 cup oil 

• 4 eggs

• 1 teaspoon Gefen Vanilla Extract

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  Gefen Pure Vanilla Extract

• 2 cups flour 

• 1 and 2/3 cups sugar 

• 1 teaspoon cinnamon

• 1 teaspoon salt

• 2 teaspoons Haddar Baking Powder

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  Haddar Baking Powder

• 2 teaspoons Gefen Baking Soda

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  Gefen Baking Soda

• 2 pears, peeled and cut in cubes

Pecan Crunch

• 2 tablespoons oil 

• 1 cup chopped pecans

• 1/2 cup brown sugar 

• 1 teaspoon cinnamon

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Start Cooking

Make the Muffins

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line muffin tins with liners.

2. In a large bowl whisk pumpkin puree, oil, eggs, and vanilla. Add flour, sugar, cinnamon, salt, baking powder, and baking soda. Whisk until smooth. Fold in pears.

3. Spoon muffin batter into lined muffin tins. Combine pecan crunch ingredients in a small bowl and sprinkle on top. Bake for 20–25 minutes.