There is nothing like coming home to the smell of fresh baked muffins after a long autumn day at school or a cool soccer practice. My children strictly eat apples as their token fruit, but I decided to sneak pear into this recipe because I like pears. To keep it real- they can’t tell the difference once the pear is shredded and baked in cinnamon deliciousness.
I am one of those people who eat everything and will try almost anything once. But my crew is definitely more cautious when it comes to the food they eat. I try to sneak in healthy ingredients in order that my kiddos get a better balance of fruit and vegetables in there diet. Aidan, my oldest, dissects his food sometimes just to avoid. While my daughter Hailey asks many questions to figure out the secret ingredient. Ashton, my youngest, eats quick and then he is off again to play – not always noticing what he just consumed.
Both my dad and my husband have always loved Snickerdoodle Cookies. Consequently, I have become a bit heavy handed with my cinnamon, sugar and vanilla. I feel like I am spreading joy when I hit a loved-ones sweet spot. So here you go – here is a fall muffin that will make your special peeps smile.
Part of my crew is gluten-free, so I have learned to bake and cook with Pamela’s Baking and Pancake Mix, which is super tasty! This mix will be your flour componenet.
Essentials: ripe pear, natural applesauce, sugar, cinnamon, eggs, coconut oil and vanilla. It is best if the pear is not overly ripe, aka mushy.
In one bowl add your Pamela’s, a couple cracks of salt and of course your first dose of cinnamon. Set aside while you mix the wet stuff!
Tip – in your second bowl start by whisking two eggs, then add applesauce, vanilla, melted coconut oil and sugar. Mix well then combine with the dry.
Shred your pear, measure out one cup and give it a light coat of cinnamon. Then add the cinnamon pear to the dry bowl with the other ingredients. Mix away – but not too much.
I use a 1/4 measuring cup to scoop and fill my papers.
Mix up a cinnamon and sugar sprinkle and add as a topper to each muffin. Then they are ready to bake at 350 degrees for 20+ minutes. Let the muffins cool and then enjoy!
Pear Snickerdoodle Muffins
A Fall Muffin with Vanilla and Cinnamon Snickerdoodle flavors and a hint of Sweet Pear
Makes: 12 muffins
- 1 3/4 cups Pamela’s Baking and Pancake Mix
- 1/2 teaspoon Cinnamon
- 2 cracks of Salt (or a pinch)
- 1 cup Applesauce
- 1 teaspoon Vanilla
- 4 tablespoons melted Coconut Oil
- 1/2 cup Sugar
- 2 Eggs, beaten
- 1 cup shredded Pear, lightly tossed with Cinnamon
- Cinnamon and Sugar Topping: 1 teaspoon of cinnamon to one tablespoon sugar
- Preheat oven to 350 and prepare a 12-cup muffin tin with papers.
- In a large bowl mix together Pamela’s Baking Mix, cinnamon and salt.
- In a separate bowl add wet ingredients: whisked eggs, applesauce, vanilla, melted coconut oil and sugar. Mix wet ingredients well.
- In a third bowl, shred 1 cup of pear. Sprinkle the shredded pear with cinnamon.
- Pour the wet ingredients into the bowl with the dry ingredients, along with the shredded pear. Mix with a wooden spoon until all 3 are combined.
- Use a 1/4 cup to scoop and pour batter into muffin papers. Sprinkle each muffin with cinnamon and sugar topping. Bake for 20-25 minutes. Let sit for 10 to 15 minutes to cool.