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Spiced Pear and Walnut Muffins

Spiced Pear and Walnut Muffins – A Cozy Fall Delight

Spiced Pear and Walnut Muffins are a cozy, homey delicacy filled with ripe pears and walnuts, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 Pears, peeled, cored, and diced Substitute with apples if needed.
  • 1/3 cup Granulated Sugar Can substitute with coconut sugar.
  • 1/3 cup Brown Sugar Use light or dark based on preference.
  • 1/3 cup Vegetable Oil Can substitute with melted coconut oil or butter.
  • 2 Bananas, mashed Overripe bananas work best.
  • 2 Eggs Substitute with flax eggs if egg-free.
  • 2 teaspoons Vanilla Extract Use pure vanilla for best results.
  • 2 cups All-Purpose Flour Substitute with whole wheat or gluten-free flour.
  • 2 teaspoons Baking Powder Ensure it’s fresh for optimal performance.
  • 1 teaspoon Cinnamon Use fresh spices for maximum impact.
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Ginger
  • 1/4 teaspoon Salt
  • 2/3 cup Walnuts or Pecans, chopped Substitute with sunflower seeds for nut-free.
For the Topping
  • 1/3 cup Brown Sugar Same substitutions as above apply.
  • 1/3 cup Chopped Walnuts or Pecans
  • 1/4 cup All-Purpose Flour Use as you like.
  • 2 tablespoons Melted Butter Can substitute with coconut oil.
  • 1 teaspoon Cinnamon Enhances the aroma and flavor of the topping.

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • whisk
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease a standard muffin tin.
  2. In a medium bowl, combine diced pears with granulated and brown sugars. Set aside.
  3. Whisk together all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt in another bowl.
  4. Mash bananas in a separate bowl, then add eggs, vegetable oil, and vanilla extract. Whisk together.
  5. Gently add the dry mixture to the wet banana mixture until just combined; batter should be slightly lumpy.
  6. Fold in the pear mixture and chopped walnuts until evenly incorporated.
  7. Fill the muffin cups about two-thirds full with the batter.
  8. Mix together brown sugar, nuts, flour, melted butter, and cinnamon for topping, and sprinkle over muffin batter.
  9. Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 12gVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

Choose ripe pears for maximum sweetness and avoid overmixing the batter to ensure light texture.

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