Pear Pepita Muffins

Light, cakey, and moist muffins packed with fresh diced pears, ground pumpkin seeds, and Greek yogurt. Higher in protein and fiber, lower in sugar, and nut-free—making them a great whole-food snack for kids and adults alike.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat your oven to 375°F (190°C). Line two standard 12-cup muffin tins with paper liners (24 wells total).

Step 2

2. Place the raw pumpkin seeds into a blender or food processor and pulse until finely ground into a coarse meal. Be careful not to over-blend into seed butter.

Step 3

3. In a large mixing bowl, whisk together the all-purpose flour, ground pumpkin seeds, baking powder, baking soda, salt, and ground cinnamon.

Step 4

4. In a separate medium bowl, whisk together the vegetable oil, granulated sugar, light brown sugar, eggs, Greek yogurt, and vanilla extract until completely smooth.

Step 5

5. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula just until the flour disappears. Do not overmix.

Step 6

6. Gently fold in the peeled, diced fresh pears until evenly distributed throughout the batter.

Step 7

7. Scoop the batter evenly into the 24 muffin cups, filling each about 3/4 full.

Step 8

8. Bake at 375°F (190°C) for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

9. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Step 10

Store in an airtight container lined with a paper towel at room temperature for up to 3 days, or refrigerate for up to 1 week. Freezes well for up to 3 months.