Best Pear And Pumpkin Muffins Recipes

PERFECT PEAR MUFFINS

Perfect Pear Muffins image

You can also use tart apples in these light-as-air muffins. The parchment paper cups are very easy but make them look wonderful and special enough for a party! Try serving them warm with some whipped cream cheese.

Provided by joyjoy77

Categories Bread Quick Bread Recipes Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
¾ cup white sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup diced pears
1 cup buttermilk
2 eggs, separated, yolks lightly beaten
¼ cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
2 tablespoons white sugar
1 tablespoon ground cinnamon

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 34.7 g, Cholesterol 28.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 265.7 mg, Sugar 16.9 g

PUMPKIN PEAR MUFFINS

Pumpkin Pear Muffins image

Make and share this Pumpkin Pear Muffins recipe from Food.com.

Provided by MsTeechur

Categories Quick Breads

Time 50m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 16

Ingredients

2 cups flour
1 cup whole wheat flour
2 teaspoons baking soda
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 1/2 cups sugar
1/2 brown sugar
1 cup granulated Splenda sugar substitute
1 (15 ounce) can pumpkin puree
4 eggs
3/4 cup applesauce
1/4 cup vegetable oil
1 pear, peeled cored, and diced
1 small apple, peeled cored, and diced
1/4 cup fresh cranberries
1/4 cup pecan pieces

Steps:

Preheat oven to 350
Mix together all dry ingredients and set aside.
Combine pumpkin, eggs, oil, and applesauce in a mixer bowl and beat just until blended. Do not overbeat.
Add pumpkin/applesauce mixture to dry ingredients and mix until moistened. Do not overmix.
Fold in cranberries, apple and pear chunks and pecans.
Pour into prepared muffin tins or papers.
Bake at 350 for 30-40 minutes (check at 30).

Nutrition Facts : Calories 172, Fat 4.2, SaturatedFat 0.7, Cholesterol 31, Sodium 216.8, Carbohydrate 31.8, Fiber 1.6, Sugar 16.4, Protein 3.1