Pear and Pumpkin Muffins
"Camilla Saulsbury"
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
18 muffins
ingredients
- 591.47 ml all-purpose flour
- 12.32 ml pumpkin pie spice
- 4.92 ml baking soda
- 4.92 ml salt
- 236.59 ml sugar
- 2 eggs
- 236.59 ml pumpkin puree (NOT pie filling)
- 118.29 ml vegetable oil
- 473.18 ml chopped pears
- 78.78 ml packed light brown sugar
directions
- Preheat oven to 350°; grease 18 regular muffin cups (need two pans).
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a medium bowl, whisk together the sugar, eggs, pumpkin and oil until well blended.
- Stir in pears until combined.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Sprinkle with brown sugar.
- Bake for 30-35 minutes or until tops are golden and a pick comes out clean.
- Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool.
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Reviews
-
I followed the directions except for one change. The change could have decreased the desirability of the muffins — but it didn’t. I substituted flaxseed meal for about ½ cup flour. Still turned out great. Since I didn’t have pumpkin pie spice, I followed a recipe for the combination of spices. Oops. I also added a couple handfuls of raisins. After the muffins had cooled, they had a slightly crisp crust while still being very moist inside. I then put the remainder in a Tupperware pie holder. The next morning, the crispness was gone. But still very tasty.
