Pumpkin Pear Muffins Recipes

Steps:

• Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
• In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
• Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 350°; grease 18 regular muffin cups (need two pans).
• In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
• In a medium bowl, whisk together the sugar, eggs, pumpkin and oil until well blended.
• Stir in pears until combined.
• Add the egg mixture to the flour mixture and stir until just blended.
• Divide batter equally among prepared muffin cups.
• Sprinkle with brown sugar.
• Bake for 30-35 minutes or until tops are golden and a pick comes out clean.
• Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool.

Steps:

• ****Note--if you use the four pear or canned fruit cans (15 ounce size)--open one end of 3 cans, drain fruit into bowl (except for the one can of pears) refrigerate for a later use. Wash and dry all four cans and set aside.
• Preheat oven to 350-degrees F.
• Open can of pears, drain juice and chop pears. Set aside. (see above if using cans for baking).
• In a large bowl, combine first 7 ingredients (flour - baking soda), stir to combine.
• In another bowl, combine next 4 ingredients (pumpkin - lemon juice). Stir in chopped pears. Add pumpkin mixture to dry ingredients, stir well to combine.
• Stir in pecans and coconut.
• Spray cans or one 9x5 bread pan with Pam (or other cooking spray). If using cans place cans of baking sheet.
• Spoon batter into cans or bread pan.
• Bake for 50-55 minutes if using cans or 70-75 minutes for bread loaf pan or until toothpick inserted in center comes out clean.