Vegan Pear, Cranberry, and Pecan Muffins

Votes: 5

Time: 45 min.
Complexity: average
Quantity: 12 cupcakes

Are you out of milk and eggs, don't have a trip to the store soon, and still craving fresh baked goods? Here's a great solution: use pantry staples to bake these smart vegan muffins that rival traditional muffins in flavor and texture! Use cornstarch instead of eggs, and use canned pear (or peach) syrup instead of milk. Add the chopped pears, spices, and any available nuts and dried fruit to the batter. These muffins are moist, delicious, and full of sweet and spicy flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup pecans, walnuts, or almonds
2 cups premium flour
1 tbsp cornstarch
2 tsp baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 tsp fine salt
1 can (430 g) of canned pears in syrup
0.5 cups vegetable oil
2/3 cup granulated sugar
2 tsp vanilla extract
0.5 cups dried cranberries, cherries or raisins
Powdered sugar, for dusting

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, pecans, pears, dried cranberries, ground ginger, cinnamon, starch, walnuts, almond

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and spray with cooking spray.
Place the nuts on a rimmed baking sheet and toast in the oven until golden brown, 8-10 minutes. Let cool, then chop coarsely.

In a large bowl, whisk together flour, cornstarch, baking powder, cinnamon, ginger, and salt.
Cut the pears into 1 cm pieces and set aside. Pour the syrup into a liquid measuring cup. Drain off any excess syrup or add water if necessary to make a total of 3/4 cup liquid.
In a medium bowl, combine the syrup, olive oil, granulated sugar, and vanilla. Pour the mixture into the flour mixture, then add the pears, nuts, and 1/4 cup of cranberries. Mix gently (it's okay if a few lumps remain).
Divide the batter evenly among the prepared muffin cups and top each with 1/4 cup cranberries. Bake until golden brown and springs back when gently pressed, 25-30 minutes. Cool in the pan for a few minutes, then remove from the pan and cool completely on a wire rack. Dust the muffins with powdered sugar before serving.

Categories:

recipe / Recipes for children's dishes / Healthy eating / Low fat content / Vegetarian dishes / Breakfast / Desserts / Cupcakes, biscuits / Food Network - recipes

Recipe collections