Pumpkin – Pear Muffins (Plant-Based)

IMG_1014Vegan Pumpkin and Pear Muffins

I actually created this back in March, but who eats pumpkin in March!  Now that fall is in the air, it’s a good time to post this recipe.  These are moist and don’t have the rubbery texture you sometimes get in vegan baked goods.  I used two snack-size containers of pears in juice  (1/2 cup each) instead of the typical applesauce and I think it makes a big difference in the texture.   No fat is necessary in this recipe the pears keep it moist.

I loved the flavor, consistency and spice in these easy-to-make muffins that are great for breakfast, and pack well for snacks.

PUMPKIN AND PEAR MUFFINS

Makes approximately 12 standard-sized muffins

  • 2 Tablespoons Ground Flax
  • ½ Cup Water
  • ½ 14 Oz Can Plain Pumpkin Puree (not pie filling)
  • ¾ Cup Sugar
  • 2 Snack-size containers of Pears in their own juice
  • ¾ Tsp Salt
  • 1 Tsp Baking Powder
  • 1 ½ Cups All Purpose Flower
  • 3 Tsp Pumpkin Pie Spice

Preheat oven to 400 degrees.  Line 12 standard size muffin tins with cupcake papers.  Set aside.

Mix the ground flax and water in a small bowl and set aside for about 10 minutes.  This will be your vegan “egg” binder.

Blend together the pumpkin, sugar, flax/water mixture and pears until the pears are incorporated into the mixture and it’s smooth.  (I ran mine through my Vitamix).

In a large bowl, combine the dry ingredients – flour, baking powder, salt and spice.  Mix well, then add the wet mixture all at once and fold in until all the ingredients are combined.

Using a standard size ice-cream scoop (1/3 cup) scoop the batter into the muffin tins.  Bake about 20 minutes or until a toothpick inserted in the center comes out clean.  Cool slightly and turn out of the tin.   Enjoy!’

 

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