Pecan cardamom pear muffins are tender whole grain muffins stuffed with pears and pecans, topped with a pecan crumb topping, and spiced with cardamom. They’re the perfect not-too-sweet breakfast or snack to welcome fall! (vegetarian)
Preheat oven to 350° F. Line a regular-sized muffin tin with liners or grease with coconut oil. If using liners, spray with oil.
In a large bowl, whisk together all of the dry ingredients, making sure to break up any clumps. In a separate bowl, combine egg whites, yogurt, applesauce or pear butter, and vanilla. Stir into dry ingredients until just combined. Gently fold in pears and pecans.
Scoop batter into muffin tin, filling 2/3 of the way full.
To make the crumb topping, stir together flour, oats, brown sugar, cardamom and pecans. Pour in melted butter and stir until evenly moistened.
Sprinkle crumb topping evenly over the top of the muffin batter, gently pressing down.
Bake muffins 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before removing muffins from the pan to a cooling rack.
Store in an airtight container for up to 2 days on the counter or up to 5 days in the refrigerator. They can also be frozen and reheated later!
*Increase to 1/2 cup if you prefer a sweeter muffin.