2 cups all-purpose unbleached flour
1 tsp baking soda
1 tsp kosher salt
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp ground cloves
1/4 cup whole wheat flour
2 Tbsp powdered buttermilk
1/2 cup vegetable shortening
3/4 cup light brown sugar
1 tsp pure vanilla extract
3 large ripe pears, peeled and grated on the largest holes of a box grater
1/2 cup water
Preheat the oven to 350°F. Line a muffin tin with paper liners or spray with canola spray.
In a large mixing bowl, combine first 6 ingredients. Stir in whole wheat flour and powdered buttermilk. Set aside.
In the bowl of a stand mixer, cream the shortening and sugar until thoroughly combined. Add vanilla and eggs, and stir. Then, alternating a little bit at a time, add dry ingredients, water and pears to the egg mixture.
Pour the batter into the muffin tin, or use an ice cream scoop to fill the tin. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, then turn out onto a rack and let cool to desired serving temperature. (Can be frozen.)