gluten free vegan pear crumb muffins

Gluten Free Vegan Pear Crumb Muffins. Tender, spiced muffins with diced fresh pears. A lovely fall breakfast treat!Tender, spiced muffins with diced fresh pears. These gluten free vegan pear crumb muffins make quite the fall breakfast treat!

Are you more likely to go for a sweet muffin or a savory bagel in the morning? I can usually go either way. I have a genuine weakness for freshly baked muffins, which is probably why I bake them so often. However, sometimes a toasted gluten free everything bagel slathered with dairy free butter just hits the spot. 

It felt like a good time to come up with a new muffin recipe. Can you really ever have too many? This time, I wanted to create one that went with the season {fall happens to be my most favorite season}. Pear muffins, spiced with cinnamon and nutmeg, with a lovely crumb topping. That for sure sounded like a muffin I could fully support.

With a fall-inspired flavor profile, I don’t think I need to convince you that these muffins are delicious. The muffins are moist and tender, with diced sweet pears throughout. The subtlety of spice just enhances the flavor of the pears and the crumb topping, well, it’s like the icing on the cake. I love a good crumb topping on my muffins and this one does not disappoint.

Wether you are a muffin person or a bagel person, you will find these gluten free vegan pear crumb muffins quite scrumptious. On a chilly morning, they go well with a cup of hot tea or your latte of choice. 

Gluten Free Vegan Pear Crumb Muffins. Tender, spiced muffins with diced fresh pears. A lovely fall breakfast treat! gluten free vegan pear crumb muffins   PRINT AUTHOR: Sarah Bakes Gluten Free RECIPE TYPE: muffins SERVES: 12 muffins INGREDIENTS crumb topping 1/2 cup Sarah’s gluten free flour blend* 2 tablespoons cane sugar 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon 3 tablespoons dairy free butter, melted pear muffins 1 3/4 cups, plus 2 tablespoons Sarah’s gluten free flour blend 1/2 cup cane sugar 1/4 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon sea salt 1/2 cup unsweetened almond milk or oat milk 1/3 cup water 1/3 cup avocado oil or grape seed oil 1 tablespoon white vinegar 1 teaspoon pure vanilla extract 1 cup peeled and diced ripe pears {about 2 pears} INSTRUCTIONS Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray. To make crumb topping, stir together 1/2 cup flour, 2 tablespoons sugar, 2 tablespoons brown sugar and cinnamon. Add melted dairy free butter and mix until topping comes together. Set aside. In large mixing bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add almond milk, water, oil, vinegar and vanilla. Whisk batter until smooth. Add diced pears to muffin batter. Using spatula, gently stir until combined. Scoop batter into prepared muffin tin and top with even layer of crumb topping. Bake muffins 22-24 minutes, until golden brown and toothpick inserted in center comes out clean. Remove muffins from muffin tin and place on cooling rack to cool completely. NOTES *You can use King Arthur measure-for-measure gluten free flour in place of my flour blend. 3.5.3251
 

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