I have some firmer pears that my kids just weren’t eating, so I decided to bake them up, and see if that helped their appeal. I found this recipe in a darling British baking book called Family Baking, and I’ve changed it a bit, but loved the results. Very beautiful muffins, not very sweet, and the dab of dulce de leche on top seemed to be the perfect thing. A nice little treat to welcome in the almost-here fall weather.

Dulce de Leche Pear Muffins

8 T. butter
2/3 c. milk
3 large eggs
6 T. dulce de leche (I used Trader Joe’s)
1/2 c. light brown sugar
1 1/2 c. spelt flour (you may also use wheat, oat, or white flour, if you prefer)
1 1/2 c. all-purpose flour
1/2 t. salt
2 t. baking powder
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
2 large, firm pears, cored, peeled, and finely chopped

Preheat the oven to 400 degrees. Prepare a muffin tin with liners.

Microwave the butter for twenty-five seconds (or until melted) and let cool slightly.

In a large mixing bowl, and using a balloon whisk, whisk together the milk, eggs, 2 T. of the dulce de leche, the sugar, and the melted butter.

Sift the flours, baking powder, salt, and spices and whisk together. Scatter the chopped pear over the top and, using a wooden spoon, gently fold it in until just combined.

Divide the mixture between the muffin tins. Sprinkle each muffin with a little bit of sugar, and bake for 18-20 minutes or until lightly browned and a toothpick comes out of the center clean.

Let muffins cool slightly on a rack, then remove from the tin and place about a teaspoon of dulce de leche on the top of each muffin.