Pumpkin Pear Muffins with Pecan Crunch

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

 

 

25m 24
Easy Vegetarian Pescatarian Parve

Contains: Wheat, Tree nuts, Egg, Gluten

Directions

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.

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2 Comments

Bekki •

I have made this numerous times for special occasions- often for Sheva Brachos. Each time I receive requests (multiple!) for the recipe. I can’t recommend this enough. Try it! You and your guests will be glad you did!

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!

Chaia Frishman •
Reply to Tzippy

Thanks so much.