Pumpkin Pear Muffins
Breakfast & Brunch, Breads | Baking, Holiday, Kid Friendly | Fruits, Pasta & Grains, Vegetables
START TO FINISH: 15 minutes prep, 35 to 40 minutes to bake
Cooking Notes
Use pure pumpkin, NOT pumpkin pie filling.
Pumpkin Pear Muffins
2 cups peeled and finely chopped pears (about 3 pears)
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon pumpkin pie spice blend
2 teaspoons baking powder
2 eggs, lightly beaten
1 cup solid packed pure pumpkin*
1/2 cup vegetable oil
Preheat oven to 350 degrees F.
Peel, core and finely chop pears. Set aside.
In a large bowl, combine flour, sugar, spice, and baking powder. In a medium bowl combine eggs, pumpkin and oil. Add wet ingredients to dry ingredients and fold to mix. Fold in pears.
Spoon into paper-lined muffin tins. Bake 35 to 40 minutes, or until a wooden pick inserted into center comes out clean. Remove from oven and serve warm or at room temperature.
Pumpkin Pear Muffins
If you want to read some tips on baking powder and baking soda and their effects on muffins, Click Here!
Pumpkin Pear Muffins
Approximate Values Per Serving: 205.5 calories (30% from fat), 7 g fat (1 g saturated), 23.5 mg cholesterol, 3 g protein, 34 g carbohydrates, 1.5 g dietary fiber, 34.5 mg sodium
Comments
From Beverly Mills - December 16, 2009
You're absolutely right Lyna, thanks for that tip! I never have actually gotten into weighing my flour, but I do have a scale so perhaps I will give it a try!
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Have a question?
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From Lyna - December 16, 2009
Your list of Baking's Crucial Questions makes several good points. One of the reasons I like recipes from King Arthur Flour's site (www.kingarthurflour.com) is that most receipes offer the option of measurements by weight. That helps a lot for flour in particular. Thanks for your insights!