Pear Cardamom Muffins

It’s Fall!

Or at least that’s what the calendar says. In San Francisco, seasons really aren’t much more than what month the calendar is flipped to. (And yes, I still have a real life paper one, and it is always, always, a Hand Turkey Calendar)

Having grown up in Western Massachusetts and Connecticut, it’s strange to live somewhere without crunchy leaves and the unmistakable crispness that comes with fall. I miss it. A lot. Winter? That I do not miss. At all. So I’ll stay where I am, and enjoy the weather that always feels something like a cross between spring and fall, which happen to be my favorites anyway.

While we don’t have the definitive fall weather here in San Francisco, we still get the seasonal produce that brings the same feelings of Autumn. Apples are crisp and juicy, pumpkins are everywhere and in everything (Facebook, Instagram, I’m looking at you), and hard winter squashes begin to replace the zucchini and pattypan varieties.

Don’t worry, I’ll make my pumpkin contribution to the blogosphere. I have a recipe in the files just waiting for October. But for now, how about a little reminder that this season is known as Harvest Time?

pear cardamom muffin

 

Pear Cardamom Muffins

makes one dozen muffins

3 ripe pears (about 1 1/2 pounds), divided
3 eggs
¼ C palm shortening or soft butter
3 tablespoons honey
1 ¼  C almond flour
½ C arrowroot flour
3 T coconut flour
1 t baking soda
1 t ground cardamom (plus more for sprinkling on top, optional)
½ t ground cinnamon (plus more for sprinkling on top, optional)
⅛ teaspoon salt

  1. Preheat oven to 350 and line a muffin pan with parchment liners.
  2. Roughly chop half of the pears and place in a blender with the eggs, honey and shortening or butter. Blend until smooth.
  3. Mince the remaining pears and stir into the blended pear mixture.
  4. In a large mixing bowl, whisk together the almond flour, arrowroot, coconut flour, baking soda, cardamom, cinnamon and salt.
  5. Add the wet ingredients to the dry and stir to combine. Scoop into muffin tin and bake for 20-25 minutes, or until cooked through.

pear cardamom muffins

 


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  1. These are so delicious. FYI: I whisked and then sifted the dry ingredients, it made the muffins quite light. Thank you for your delicious recipes!

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  3. We just made a variation on these – zucchini muffins. I wanted a pretty basic muffin recipe from your site because I know your almond-arrowroot-coconut ratio is great. I added one cup of shredded zucchini at the end (plus some chocolate chips!) and I thought the moisture would be pretty good to make up for the pear. I only drained the zucchini a little bit because it had been frozen; next time I think I will use 1.5 to 2 cups of zucchini for extra moisture and volume. I used more cinnamon than cardamom, but next time I’ll omit the cardamom.
    Thanks for a great basic muffin recipe!

  4. Now I’ve made these into apple muffins with very good results! I used 1/2 cup of applesauce in the wet ingredients and 2.5 small apples (with the peel) cut into chunks. 1.5 tsp cinnamon and no cardamom. Very tasty!!

  5. These look lovely! I am going to make them for Thanksgiving! One question: would the consistency still turn out the same if I sub coconut oil for palm shortening? Thanks!

    • It will probably come out more or less the same, but I can’t say for sure because they’re actually quite different ingredients. The closest thing to the palm shortening would be butter or ghee, if you eat those. If you use coconut oil, please let me know how they turn out, so others wondering the same thing will know!

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