Gluten-Free, Vegan Pear Cider Donut Muffins (Edit recipe)

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There’s 6 pears in this easy, 1-bowl muffin recipe. Save to your fall baking list because you’ll love the flavors of Bartlett pear, apple cider and cinnamon that comes through in each mouthwatering bite. With a soft and fluffy texture like an apple cider donut, and slathered in the brown sugar cinnamon butter, these autumn muffins are an absolute dream. Perfect for breakfast, a snack, or the lunchbox, these delicious muffins are also nut-free and kid-approved.

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PREP TIME

10 minutes to 15 minutes

COOK TIME

28 minutes

INGREDIENTS

15

Serves: 12

Ingredients

0.5 cup Plant-Based Butter, Unsalted, Softened at room temperature
0.666 cup Apple Cider
0.75 cup Organic Light Brown Sugar - Thrive Market
2 tsp Pure Vanilla Extract
2.5 cups Gluten-Free Measure for Measure Flour - King Arthur, Use scoop and sweep method to measure
2 tsp Cornstarch
2 tsp Organic Cinnamon - Primal Palate
2 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt, Use iodized salt
4.5 cups Pear, Bartlett, Approximately 6 very ripe pears; cored and roughly chopped to equal 4 1/2 cups. Place pears in food processor (with skins on) and purée until smooth

Brown Sugar Cinnamon Butter

0.5 cup Plant-Based Butter, Unsalted, Softened at room temperature
0.25 cup Organic Light Brown Sugar - Thrive Market
0.5 tsp Organic Cinnamon - Primal Palate

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400°. Line 12-cup nonstick muffin pan with 12 paper liners; lightly spray liners with avocado oil baking spray.
To a large bowl, add butter, cider, brown sugar, and vanilla; use hand mixer to beat on medium-speed (mixture will not be smooth).
To same large bowl, add flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Beat to partly combine. Pour in pear purée; beat until combined and smooth.
Spoon batter into paper liners, slightly overfilling each one.
Bake on middle rack of oven at 400° for 8 minutes, then immediately reduce oven temperature to 350° and continue baking an additional 20 minutes. Cool muffins in pan for 25-30 minutes before removing from pan.
To make brown sugar cinnamon butter, combine butter, brown sugar, and cinnamon in a small bowl. Spread desired amount on each muffin.

Notes

Store muffins in a covered container at room temperature for 2 days, then an additional 2 days in the refrigerator. The brown sugar cinnamon butter will keep in the fridge for up to 1 month. Vegan. Gluten-Free. Egg-Free. Dairy-Free. Nut-Free. Plant-based.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	260
Fat:	14 g
Carbohydrates:	36 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	252 mg
Fiber:	2 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.