Pumpkin Pear Muffins
Yield: 12 muffins
Calories: 185kcal
Vegan pumpkin muffins are the perfect fall treat! They're packed with spiced pears, crunchy almonds, and wholesome oats, offering delicious flavors and textures in every bite.
Ingredients
- 1 tablespoon (9 g) ground flaxseed
- 3 tablespoons (45 ml) water
- 3 tablespoons (45 ml) coconut oil, or vegetable oil, divided
- 2 cups (284 g) Bartlett pears, peeled and cut into ¼" dice
- 1 ¼ teaspoons (3 g) ground cinnamon, divided
- ¾ cup (172 g) pumpkin puree
- 1 cup (240 ml) unsweetened almond milk
- ½ cup (100 g) packed dark brown sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (213 g) all-purpose flour
- 1 teaspoon (3 g) baking powder
- ½ teaspoon (3 g) baking soda
- ¼ teaspoon (1 g) kosher salt
- ⅛ teaspoon nutmeg
- ⅓ cup (54 g) old fashioned oats, more for topping
- ⅓ cup (30 g) sliced almonds, more for topping
Instructions
- Heat the Oven - Set the oven rack to the center position. Heat the oven to 375°F (191ºC). Line a 12-cup muffin tin with paper liners or grease tin with baking spray.
- Make the Flax Egg - In a large bowl, combine the flaxseed and water to make the flax egg. Set aside.
- Cook the Pears - Heat 1 tablespoon coconut oil in a large sauté pan over medium heat. Add pears and ¼ teaspoon cinnamon and sauté for 7 minutes or until tender but not mushy. Set aside to cool.
- Combine the Wet Ingredients - Add pumpkin puree, almond milk, brown sugar, 2 tablespoons melted coconut oil, and vanilla to the flax egg. Stir to combine.
- Add the Dry Ingredients - Place a strainer over the bowl of the wet ingredients. Carefully add the flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg to the sifter. Sift over the wet ingredients and stir until just combined; do not overmix.
- Add Mix-ins - Add cooked pears, oats, and almonds, lightly stirring until just combined.
- Portion - Pour about ⅓ cups of batter into each muffin tin or until each liner is filled almost to the top. They will not overflow when baked.
- Bake - Bake for 22 to 25 minutes or until golden brown and a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make it Gluten-Free: Use gluten-free flour instead of wheat flour. I recommend Bob’s Red Mill 1:1 baking flour.
- Storing: The pumpkin muffins can be stored in an airtight container at room temperature for up to 3 days.
- Freezing: Individually wrap each muffin in plastic wrap. Store in a resealable bag in the freezer for up to 1 month. To warm, wrap the muffin in a paper towel and reheat in the microwave on medium power for 60 to 90 seconds.
Nutrition
Calories: 185kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 179mg | Potassium: 53mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2350IU | Vitamin C: 0.8mg | Calcium: 90mg | Iron: 1.3mg
Recipe Link