Pumpkin + Pear Muffins

Each bite tastes like a warm autumn day with these gluten free muffins!

Happy Fall!! I’m excited to break out the pumpkin recipes finally! I had a some pears that needed to be eaten and I had been craving some form of baked good with pumpkin in it for a while. I figured that the spices that go along with pumpkin also work well with pear, so voila!

I also wanted to go gluten free with this batch and just see if it could be done, and in a delicious way. I personally went to my nearest Gluten Free bakery and bought their all purpose flour mix because it already includes xantham gum and has the right combination of gluten free flours already mixed. Well the baker suggested using half their “cake flour” mix with the all purpose mix. Maybe she was just selling me, but it certainly was worth it! These came out perfectly moist and amazing, honestly better than some regular gluten muffins I’ve made. I’ve seen all-purpose gluten free flour mixes at the store or if you don’t care about being gluten free, use regular flour.

For extra moisture I chose to use the ripe banana I also happened to have lying around and some coconut milk creamer, which cream or any other milk could easily be substituted for. I used vanilla flavored coconut milk so I’d suggest adding 1 tsp vanilla if you choose to use regular milk.

The Innards:

• 3 + cups Gluten Free Flour
• 2 cups Sugar
• 1 cup Canned Pumpkin Puree
• 2 Pears, grated
• 1 ripe Banana
• 2 eggs, room temperature
• 1/4 cup Vanilla Coconut Milk Creamer, room temperature
• 1 tsp Baking Soda
• 1 pinch Cinnamon (or more if you like it, I don’t)
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Ground Ginger
• 1/4 tsp Salt

Makes: 12-18 muffins

Prep Time: 20 minutes

Bake Time: 25-30 minutes

How to Bake The Muffins:

1. Preheat the oven to 350 degrees.

2. In a large mixing bowl, whisk eggs, pumpkin, banana, and coconut creamer and set aside.

3. In a separate bowl combine the flour, sugar, baking soda, spices, and salt.

4. Fold the dry ingredients into the wet ingredients so they are well combined but being careful not to over mix.

*I gave a starting amount of flour but you want your spatula to be able to stand up straight so add flour as necessary*

5. Fold in grated pear.

6. Grease muffin tin and use paper liners if desired, then fill the tins 3/4 full with batter.

7. Place muffin tin on a baking sheet in the oven for 25-30 minutes keeping an eye on them towards the end as to not over bake them.

Let cool for 10 minutes before removing from tins.Bon Appétit!