Pumpkin Pear Muffins

4 1/2 cups flour
2 tablespoons baking powder
1 & 3/8 cups sugar
1 teaspoon salt
2 eggs
1 1/2 cups milk
1/2 cup melted butter, cooled
1 teaspoon pumpkin pie spice
1/2 cup sour cream
1/2 can pumpkin (15 ounce size, not pie filling)
1/2 jar (24 ounce size) pear slices, diced
1 cup walnuts, toasted
Sugar for dusting tops

Mix dry ingredients and nuts together.
Mix wet ingredients and pumpkin together.
Mix quickly into dry ingredients.
Fold in diced pears, being careful not to overmix.
Bake at 400˚ until test utensil comes clean.
Let cool sightly, remove from baking pan, dust with confectioner's sugar or dip in butter and top with cinnamon sugar.

Recipe Summary:
Yield: 20-24 muffins
Prep Time: 15 minutes
Cook Time: 20-25 minutes

Other recipes by Inn at Ellis River:
Cranberry Orange Pecan Scones
Raspberry Almond Muffins
Coco-nut-chip Cookies
Orange Almond Chocolate Chippers
Exotic Double Chocolate Chip Cookies
Oatmeal, Craisin, Toffee, And Chocolate Chip Cookies
Blueberry Banana Muffins With Lemon Glaze
Everything But The Kitchen Sink Granola
Maple Walnut Balls
Apple Bread
Triple Chocolate Banana Muffins
Chocolate Cherry Holiday Macaroons
Gingered Pumpkin Bread With Maple Cream Cheese
Cranberry Apricot Baked French Toast

Recipe Provided By:
Inn at Ellis River
Jackson, NH

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Jackson Bed and Breakfast Inns