Muffins are a standard in our house for every season. My kids love them (who doesn’t?!), and they make for an easy snack or part of a delicious breakfast. And these oatmeal pear muffins with pecan crumble are ones that I look forward to making every fall when pears are back in season.
These easy muffins are backed with fall flavors. The pears are in abundance, and the pecan crumble adds the perfect touch of sweetness. They are muffins you will also want to add to your fall baking list year after year.
To make these muffins, all you will need are ingredients probably already in your pantry.
- Old fashioned rolled oats
- Wheat flour
- All-purpose flour
- Salt
- Baking powder and Baking Soda
- Cinnamon and Allspice
- Maple Syurp
- Oat milk or regular milk
- Eggs
- Coconut Oil
- Pears
- Butter
- Pecans
- Brown Sugar
That is all! For the equipment, you do not need anything special. Just mixing bowls, spoons, measuring cups, and a muffin tin. You do not even need muffin liners as these muffins actually do better without them. Just make sure to oil your muffin tins prior to adding in the muffin batter.
These pear muffins are made refined sugar free expect for the pecan crumb topping. If you would like to make these fully free of refined sugar, you can omit the crumble topping. The muffins are still amazing on their own!
I hope that you love this muffin recipe as much as our family does! If you give this recipe a try, be sure to tag me on Instagram so I can see your creations. From my kitchen to yours, happy baking!
Oatmeal Pear Muffins With Pecan Crumble
Ingredients
- 1 C. Old fashioned rolled oats *not quick oats
- 1/2 C. Wheat flour
- 1/2 C. All-purpose flour
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1 tsp. Cinnamon
- 1/4 tsp. Allspice
- 1/2 C. Maple Syrup
- 2 Eggs
- 1/2 tsp. Vanilla extract
- 1/2 C. Oat milk regular milk is OK
- 1/4 C. Coconut Oil melted
- 1-1 ¼ C. Diced pear roughly 1-2 ripened pears
Pecan Crumble
- 3 Tbsp. Butter melted
- 1 C. Pecans
- 1/4 C. Brown sugar
- 1/4 tsp. Cinnamon
- Pinch of salt
Instructions
- Preheat oven to 400℉. Grease a muffin tin.
- In a medium mixing bowl, add the oats, flours, salt, baking powder and soda, cinnamon, and allspice. Mix until combined. Set aside.
- In a large mixing bowl, combine the eggs, maple syrup, oat milk, coconut oil and vanilla extract and mix well, Stir the dry ingredients into the wet and stir until just combined. Set the batter aside and let it rest for 5-10 minutes.
- While the batter rest, make the pecan crumble by adding the pecans to a food processor. Blend until the pecans have become fine crumbs. Pour the pecans into a small bowl with the butter, cinnamon, brown sugar and salt. Mix until well combined.
- After the batter has rested, fold in the diced pears. Divide the batter into the 12 muffin tins. Sprinkle the pecan crumble on top of each muffin.
- Bake for 14-16 minutes or until a tooth pick comes out clean. Once done, let the muffins cool in the muffin tin. Store in a air tight container for at room temperature for about 3 days or in the refrigerator for up to 5 days.
