I love pumpkins, and I love pear, too. I felt it was a no-brainer to “pair” them. The results — spectacular!
Pumpkin Pear Muffins with Pecan Crunch
Recipe By Rivky Kleiman
- Cooking and Prep: 25 m
- Serves: 24
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Contains:
Ingredients (15)
Main ingredients
Pecan Crunch
Start Cooking
Make the Muffins
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line muffin tins with liners.
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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.
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Spoon muffin batter into lined muffin tins. Combine pecan crunch ingredients in a small bowl and sprinkle on top. Bake for 20–25 minutes.
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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!Replies:
Thanks so much.
Please
Log in to post a review How'd it turn out? Write a review.
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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!Replies:
Thanks so much.
Please
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