EATING
Pumpkin-pear muffins
Pumpkin-pear muffins
Ingredients
| 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 |
Directions
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.
12
Servings
10 MINUTES
Prep Time
25 MINUTES
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 |
