From the Pantry: Vegan Pear, Cranberry and Pecan Mu

Name: From the Pantry: Vegan Pear, Cranberry and Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/2 cup pecans, walnuts or almonds; 2 cups all-purpose flour; 1 tablespoon cornstarch; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 3/4 teaspoon fine salt; One 15.25-ounce can pears packed in syrup; 1/2 cup vegetable oil; 2/3 cup granulated sugar; 2 teaspoons pure vanilla extract; 1/2 cup dried cranberries, cherries or raisins; Confectioners' sugar, for dusting

Servings: persons

Cooking spray
1/2 cup pecans, walnuts or almonds
2 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon fine salt
One 15.25-ounce can pears packed in syrup
1/2 cup vegetable oil
2/3 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 cup dried cranberries, cherries or raisins
Confectioners' sugar, for dusting

1
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners, and spray with cooking spray.
2
Spread the pecans out on a rimmed baking sheet, and bake until toasted and golden, 8 to 10 minutes.
3
Let cool, and roughly chop.
4
Whisk together the flour, cornstarch, baking powder, cinnamon, ginger and salt in a large bowl.
5
Chop the pears into 1/2-inch pieces, and set aside.
6
Pour the syrup into a liquid measuring cup.
7
Pour off any excess syrup, or add water if needed, to make 3/4 cup.
8
Whisk together the syrup, oil, granulated sugar and vanilla in medium bowl.
9
Pour the mixture into the flour mixture, and add the pears, pecans and 1/4 cup of the cranberries.
10
Gently fold the mixture together until almost completely combined (it's OK if there are a few lumps).
11
Divide the batter evenly among the prepared muffin cups, and press some of the remaining 1/4 cup cranberries into the top of each.
12
Bake until lightly golden and the muffins bounce back when pressed in the center, 25 to 30 minutes.
13
Let cool for a few minutes in the tin, then remove and let cool completely on a rack.
14
Dust with confectioners' sugar before serving.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, 1/2 cup pecans, walnuts or almonds, 2 cups all-purpose flour, 1 tablespoon cornstarch, and more.

Yes, From the Pantry: Vegan Pear, Cranberry and Pecan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

From the Pantry: Vegan Pear, Cranberry and Pecan Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions