Autumn-Inspired Vegan Muffins with Pear 🍐

Muffins, in all their simplicity and charm, have long been a kitchen favorite. They're quick to whip up, versatile in flavor, and an excellent companion for your morning coffee or afternoon tea.

In this recipe, I included pear in the muffins. The sweet and slightly tart notes of pear work in perfect harmony with the warm spices I've included. The result is a muffin that's not only delicious but also reminiscent of cozy autumn days.

I found myself wondering how to use up all the pears that my family gave me and when I am in doubt where to use a certain product, I really often put it in muffins 😀 That way it doesn't require much time to make, it's easy to share the meal with others or take with you to work/school and it helps to use excess products such as fruit or veggies!

What's great about muffins is their adaptability. If you're feeling adventurous, you can easily modify this recipe. Swap out the pear for apples for a different fruity twist. Add extra ginger for a spicy kick, throw in some chopped nuts for a delightful crunch, or toss in some dried fruit for a touch of sweetness. Muffins are a canvas for your creativity, and you're the artist!

So, whether you're a seasoned baker or a kitchen newbie, give these pear muffins a try. They're a delightful departure from the ordinary, and with a few tweaks, you can make them entirely your own. Enjoy the warm, comforting embrace of homemade muffins with a pear-inspired twist.

You will need:
For 12 muffins

• 200 g. wheat flour
• 70 g. brown sugar
• 80 ml. coconut oil
• 1 tablespoon of ground flaxseed (plus 4-5 tablespoons of water)
• 240 ml. plant-based unsweetened milk (soy is used in the recipe)
• 1 tablespoon apple cider vinegar
• 1,5 teaspoon baking powder
• ½ teaspoon baking soda
• 1,5 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 pear or 2 small pears (a whole pear weighed about 180 g. in this recipe)
  

Preparation

1. Preheat the oven to 180 Celsius.
2. Mix the ground flaxseed with 4-5 tablespoons of water and set aside to swell - this will make the so called "flax egg" or vegan egg :)
   
3. Mix the milk with the vinegar and set aside to make buttermilk.
   
4. Peel the pear, remove the seeds and chop into small cubes.
   
5. Mix the flour, sugar, baking powder, baking soda, ginger, nutmeg and salt.
   
6. In a separate bowl, mix the milk/vinegar mixture with the flaxseed 'egg' and oil (melted).
   
7. Then mix the dry ingredients together with the wet. Stir in the chopped pear.
   
8. Divide the batter into the cupcake tins (12 cupcakes).
   
9. Bake for 20-25 minutes or until a toothpick inserted comes out dry.

Enjoy!