Pumpkin-pear muffins

Pumpkin-pear muffins


1 1/2 cups white whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons  ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon  ground nutmeg
1/4 teaspoon salt
1 cup  canned pumpkin puree (not pumpkin pie mix)
3/4 cup granulated sugar
1/2 cup  low-fat buttermilk
2 tablespoons canola oil
1 large  egg
1 ripe Bartlett pear, cored and chopped
1/4 cup  chopped pecans


Preheat oven to 375°F. Spray a 24-cup mini-muffin pan with cooking spray.

Whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl.

Combine pumpkin puree, sugar, buttermilk, oil, and egg in a large bowl until well mixed. Add the flour mixture just until blended. Stir in pear and pecans.

Spoon the batter into the muffin cups. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 20 – 25 minutes. Transfer to a wire rack to cool.




Prep Time


Cook Time

Nutrition facts

Serving Size 1 muffin
Calories 90
Fat 2.5 g
Sat Fat 0 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 65 mg
Carbohydrate 15 g
Fiber 2 g
Protein 2 g

You are now leaving the NovoCare® Education and Resources for Diabetes website

Clicking “Continue” below will take you to a website to which our Privacy Policy does not apply. Links are provided as a public service and for informational purposes only. No endorsement is made or implied.