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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Camilla Saulsbury Ingredients:
2 1/2 cups all-purpose flour |
2 1/2 teaspoons pumpkin pie spice |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup sugar |
2 eggs |
1 cup pumpkin puree (not pie filling) |
1/2 cup vegetable oil |
2 cups chopped pears |
1/3 cup packed light brown sugar |
Directions:
1. Preheat oven to 350°; grease 18 regular muffin cups (need two pans).
2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
3. In a medium bowl, whisk together the sugar, eggs, pumpkin and oil until well blended.
4. Stir in pears until combined.
5. Add the egg mixture to the flour mixture and stir until just blended.
6. Divide batter equally among prepared muffin cups.
7. Sprinkle with brown sugar.
8. Bake for 30-35 minutes or until tops are golden and a pick comes out clean.
9. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool.
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