You have no eggs or milk of any kind, and your pantry is bare, so baking is out of the question, right? Wrong! These clever muffins use cornstarch instead of eggs and canned-fruit syrup in place of milk. Use whatever nut or dried fruit you have on hand and canned peaches if you don't have pears. No trip to the store for provisions necessary!
Recipe courtesy of Food Network Kitchen
Save Recipe Print
From the Pantry: Vegan Pear, Cranberry and Pecan Muffins
Total:
45 min
Prep:
5 min
Cook:
40 min
Yield:
12 muffins
Level:
Easy
Total:
45 min
Prep:
5 min
Cook:
40 min
Yield:
12 muffins
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners, and spray with cooking spray.

Spread the pecans out on a rimmed baking sheet, and bake until toasted and golden, 8 to 10 minutes. Let cool, and roughly chop.

Whisk together the flour, cornstarch, baking powder, cinnamon, ginger and salt in a large bowl.

Chop the pears into 1/2-inch pieces, and set aside. Pour the syrup into a liquid measuring cup. Pour off any excess syrup, or add water if needed, to make 3/4 cup.

Whisk together the syrup, oil, granulated sugar and vanilla in medium bowl. Pour the mixture into the flour mixture, and add the pears, pecans and 1/4 cup of the cranberries. Gently fold the mixture together until almost completely combined (it's OK if there are a few lumps).

Divide the batter evenly among the prepared muffin cups, and press some of the remaining 1/4 cup cranberries into the top of each. Bake until lightly golden and the muffins bounce back when pressed in the center, 25 to 30 minutes. Let cool for a few minutes in the tin, then remove and let cool completely on a rack. Dust with confectioners' sugar before serving.

My Private Notes

Add a Note
More from:

Fun Family Weekends

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Raisin Pecan Oatmeal Cookies

Recipe courtesy of Ina Garten

From the Pantry: Creamy Mushroom Pasta

Recipe courtesy of Food Network Kitchen

From the Pantry: Curried Pumpkin and Wild Rice Soup

Recipe courtesy of Food Network Kitchen

From the Pantry: Mexican Bean, Rice and Corn Bake

Recipe courtesy of Food Network Kitchen

From the Pantry: Tuna, White Bean and Olive Flatbread Pitas

Recipe courtesy of Food Network Kitchen

From the Pantry: Chocolate, Peanut Butter and Corn Chip Chow

Recipe courtesy of Food Network Kitchen

Cheesy Muffin Pizzas

Recipe courtesy of Giada De Laurentiis

Cranberry Almond Gorp

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories