Pear-Pumpkin Seed Muffins

Pear-Pumpkin Seed Muffins

Pear-Pumpkin Seed Muffins
Nutrition Information
  • Serves: 12 muffins
  • Serving size: 1 muffin
  • Calories: 296
  • Fat: 15 g
  • Saturated fat: 2 g
  • Carbohydrates: 33 g
  • Sugar: 13 g
  • Sodium: 106 mg
  • Fiber: 3 g
  • Protein: 9 g
Cuisine: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Copyright Toby Amidor, Smart Meal Prep for Beginners, Rockridge Press, 2018. Photo courtesy of Gail Watson Photography.
  • Nonstick cooking spray
  • 1¼ cups unbleached all-purpose flour 1 cup whole-wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup creamy almond or sunflower seed butter, at room temperature
  • ½ cup nonfat plain Greek yogurt
  • ½ cup low-fat (1%) milk ½ cup packed light brown sugar
  • ½ cup applesauce
  • ⅓ cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract 1 medium pear, diced
  • ½ cup unsalted roasted pumpkin seeds, divided
  1. Preheat the oven to 350 ̊F. Coat a 12-cup muffin tin with cooking spray and set aside.
  2. In a medium bowl, sift together the all-purpose flour, pastry flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the almond butter, yogurt, and milk until smooth. Add the brown sugar, applesauce, and oil, and stir until combined. Add the eggs, one at a time, and the vanilla, stirring until completely incorporated.
  4. Gently fold the dry ingredients into the wet ingredients, and stir until just blended, being careful not to overmix. Gently fold in the pear and 1⁄4 cup of pumpkin seeds.
  5. Using a 1⁄4-cup scoop, distribute the batter among the prepared muffin cups. Tap the muffin tin a few times on the counter to release any air bubbles. Sprinkle each muffin cup with 1 teaspoon of pumpkin seeds.
  6. Bake for about 22 minutes until the tops are browned and a toothpick inserted into the center of a muffin comes out clean.
  7. Remove from the oven, and allow to cool for about 10 minutes before removing the muffins from the tin.
  8. Storage: Place in an airtight container and keep at room tem- perature for 5 days. To freeze, place in a freezer-safe container or freezer bag for up to 2 months. Defrost at room temperature. Enjoy at room temperature or toast in a toaster oven.


    Posted at 11:00h, 13 January Reply

    Can I substitute natural Peanut Butter for almond or sunflower seed butter?

    Can I substitute whole spelt flour for whole wheat pastry flower? (Keeping the all-purpose wheat flower).

    Looks delicious!

  • Toby Amidor
    Posted at 11:44h, 13 January Reply

    You can swap the peanut butter for almond or sunflower butter, however I would not recommend substituting the whole wheat pastry flour for spelt. You can sub it for 100% whole wheat flour if you would like.
    Hope that helps,

  • Marcia Wiesner
    Posted at 19:15h, 22 January Reply

    Just made these with sunflower butter.. Whole wheat all-purpose flour was fine. They’re nice. I want more pear chunks next time!

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