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Home » autumn

Pear Spice Muffins, Whole Food Vegan Style


pear-spice-muffin-fan

VEGAN | WFPB | REFINED SUGAR-FREE | GLUTEN-FREE

We technically still have a bit of summer to enjoy, yet now that the kids are getting ready to go back to school I'm starting to crave autumn flavors.  We have such an abundance of pears from our tree right now, too, so time to enjoy them!  I'm starting to long for those delicious spices that are the stars until spring:  cinnamon, nutmeg, cardamom, mmmmm.  Simply calling out these flavors makes me feel relaxed, cozy and good.  


pear-spice-muffins-with-granite-trivet-hotpad

RELAXED, COZY AND GOOD

That's how I'd like the kids to feel as they start a new school year.  I want to pack them lunches that help create that vibe.  So as I started thinking about what I might make for lunch that's easy on the eater (and the cook and lunch-packer), I came up with this recipe.  Plus, they're gluten-free for those who are sensitive, delicious for everyone.   (If needing gluten-free, make sure your oats package says "gluten-free" in case they've been processed with wheat).  Make it on that first cooler day of late summer, and from then on.  

QUICK AND EASY

I didn't want to have to spend too much time chopping and peeling the fruit - in fact, I like keeping the peel on as much as possible, both to save time and to utilize the nutrients.  So the food processor became the go-to, processing the pears down to a puree and chopping the dates into small pieces with ease.  I liked the idea of being able to continue the recipe in the food processor bowl, without having  to transfer the puree.  So the recipe was designed to be made in a food processor - quick and easy to make, quick and easy to clean up.  If you have a standard-sized food processor, you're good to go.  If yours is on the smaller side, transfer to a mixing bowl and use a mixer the good old-fashioned way.  A powerful blender could also be used to puree the pears and break down the dates.


pear-spice-muffin-batter

I love the smell of fresh-baked Pear Spice Muffins!


pear-spice-muffins-with-new-granite-trivet-hotpad

ZEN POTHOLDER IN HEATHERED GRANITE

 

NEW in the handmade shop

Heathered granite on one side, denim blue on the other, with pale blue stitching.  Made of sturdy organic cotton duck. Sure to be the hero of both kitchen and table.


new-organic-heathered-hot-pad-trivet



pear-spice-muffin-lunch-box

LUNCH BOX FRIENDLY

SIice the muffins in half to add a favorite filling, like nut butter or jam.  Or caramel sauce.  Uh, yeah.  Place it back in the wrapper and into a lunch container and you're off.  Throw in a few other faves to make a full lunch, like raw veggies, some popcorn, and a handful of nuts or granola.


pear-spice-muffin


pear-spice-muffin-lunch-tin

So easy to pack and easy to eat while on the go.  Delicious and filling, it may become the next lunch box favorite!  Double or triple the recipe and freeze extra to have on hand another week to make lunch packing that much easier.
 


Pear Spice Muffins


VEGAN | WFPB | REFINED SUGAR-FREE | GLUTEN-FREE



pear-spice-muffin-fan

PRINT RECIPE


MAKES A DOZEN 

PREP 20 MINUTES
BAKE 25 MINUTES

FEATURED TOOL:  Food processor

OVEN TEMP:  350 degrees


A GREAT MAKE-AHEAD BREAKFAST, SNACK, OR LUNCH BOX TREAT

INGREDIENTS

2 cups oat flour

2 teaspoons baking powder

¾ teaspoon salt

1 ½ teaspoon cinnamon

1 teaspoon each cardamom, nutmeg, ginger

½ teaspoon baking soda

2 cups roughly chopped pears (with skin)

¾ cup medjool dates

½ cup unsweetened applesauce

½ cup unsweetened nondairy milk (I used almond milk)

1 tablespoon vanilla

2 teaspoons apple cider vinegar

2 tablespoons chia seeds

METHOD

1. DRY INGREDIENTS: In a medium bowl, combine the oat flour, baking powder, salt, cinnamon, cardamom, nutmeg, ginger, and baking soda. Set aside.

2. WET INGREDIENTS: In a standard/large food processor, add the pears and dates. Process until the pears are smooth. Then add the remaining wet ingredients: applesauce, nondairy milk, vanilla, and vinegar. Process until well combined. Sprinkle the chia seeds on top, then pulse a few times to blend.

3. COMBINE: Start heating the oven to 350 degrees. Add the dry ingredients about a ½ cup at a time (just estimate) to the wet ingredients, processing in between until all has been added and combined. Note: if your processor is too small to add the dry ingredients, move the wet ingredients to a large bowl and add the dry gradually while beating with an electric mixer.

4. BAKE: Line a muffin tin with baking cups. Fill each ⅔ full using a large spoon. Bake for 25 minutes, checking for doneness around 20 minutes. Once a knife comes out of the center of a muffin clean, they're done.

CUISINART FOOD PROCESSOR



Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel



Buy on Amazon

GOES GREAT WITH THIS RECIPE:


RAW VEGAN SALTED CARAMEL SAUCE

RAW VEGAN SALTED CARAMEL SAUCE

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Kari smelling anise hyssop while standing behind her market basket and fresh produce.

Welcome to a world of beautiful food!

I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, cooked without the need for oil, mostly refined sugar-free and gluten-free. And so delicious!


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