Vegan 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!’