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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.

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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
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