Ingredients
Scale
Muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 cup packed light brown sugar
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 large eggs
- ½ cup pecans, toasted
- 2 cups pears, diced
- ¼ cup almond milk
Streusel
- ¼ cup all-purpose flour
- 1/8 cup granulated sugar
- 1 tablespoon cinnamon
- 10 Cinnamon Sugar Pringles, crushed into medium sized pieces
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 350 degrees F. Oil 10 cups in a muffin tin. Paper liners may alternatively be used.
- Make the muffins. In a medium bowl, stir together flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and cloves.
- In a large bowl, stir together sugar, oil, and vanilla until fully combined. Mix in the eggs thoroughly. Add the flour mixture to the sugar mixture and mix until a thick dough is formed. Add the pecans and pears and mix to combine. If the dough is still thick, add the almond milk until a still stick, yet pourable batter is formed. How much you add will depend on the juiciness of your pears. I added the entire ¼ cup.
- Make the streusel. In a small bowl, stir together flour, sugar, and cinnamon. Add Pringles and stir until distributed. Drizzle in oil, and stir until small clumps are formed.
- Using a regular sized ice cream scoop, scoop batter into prepared muffin cups, filling all the way to the top. Top each muffin with streusel, gently pressing it into the batter. Bake for 22-25 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with only a few moist crumbs. Cool completely in pan.
- Gently remove muffins from the tin, by loosening the tops, then swiftly forcing a spatula down the side of each cup, pushing the muffin out. May be stored at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 2 hours, or in a 350 degree F for about 20 minutes.
- Prep Time: 25 mins
- Cook Time: 25 mins