Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon flax egg ((1 tablespoon ground flaxseed plus 3 tablespoons water))
  • 1 tablespoon coconut oil (or non-dairy butter)
  • 2 bartlett pears (peeled, cored and diced into ¼-inch cubes (about 2 cups))
  • 1 ¼ teaspoons cinnamon (ground, divided)
  • ⅛ teaspoon nutmeg
  • ¾ cup pumpkin puree
  • 1 cup almond milk (unsweetened)
  • ½ cup dark brown sugar (packed)
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (or gluten-free flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ⅓ cup old fashioned oats (plus more for topping)
  • ⅓ cup almonds (sliced, plus more for topping)

Instruction

  • Pre-heat oven to 375°F. Line a muffin tin with paper liners or grease tin with baking spray.
  • In a large bowl, add flaxseed and water to make the flax egg. Stir and set aside.
  • Heat coconut oil in a large sauté pan over medium heat. Add pears and ¼ teaspoon cinnamon, sauté for 7 minutes or until tender but not mushy, set aside to cool.
  • Add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract to the flax egg. Stir to combine. Carefully place flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg into a sifter and sift over the wet ingredients and stir until just combined, do not overmix.
  • Add cooked pears, oats, and almonds, lightly stir until just combined. Spoon about ⅓ cup of batter into each muffin tin or until each liner is filled to the top (they will not overflow when baked).
  • Bake for 22-25 minutes, or until golden brown and a toothpick comes out clean. Cool in the tin for 10 minutes, then remove and allow to cool completely on a wire rack.