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Gingerbread-Pear Muffins

Gingerbread-Pear Muffins

inspirepassion

"A beautiful combination of ginger, molasses, and pear makes these muffins moist and flavorful."
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Ingredients

35 m servings 201 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl. Beat eggs in a separate bowl; stir in buttermilk, molasses, and vegetable oil until smooth. Mix buttermilk mixture into flour mixture until batter is just moistened; fold in pears. Spoon batter into prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

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Reviews

Read all reviews 17
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Heavenly! I did have to use a gluten free flour blend since I baked these for a gluten-free friend but they turned out AMAZING! The combination if gingerbread and pear is divine. I'll make th...

I love, love, love these muffins! They are so good with a cup of hot chocolate on a cold morning. They are moist and sweet, but not too sweet. They are the perfect sweetness. The combination of ...

These rose well, got 9 muffins out of it, did not peel pears, so you wld. get a bit of a crunch, but i like the feel of the peel. Left out sugar, as pears make it sweet enough, wld. add more ...

Wow, these were so good. I didn't have wheat pastry flour but used 1/2 whole wheat & 1/2 cake, also two small pears because one didn't seem to be enough. A wonderful combination of spices that's...

I love these muffins. I have a pear tree and make these every year when I have bunches to use up. I usually add more than 1 pear, probably 2 and pecans also. Recipe takes no time at all to whip ...

Lovely, moist and flavorful. If you like gingerbread you'll love these!

I followed some other people's advice . I doubled the spice amounts (except the salt) , used 3 pears and as I only had white flour, I added a handful of ground flax seeds. I also added 3/4 cup o...

These were a nice change, moist and flavourfull muffins. I used Robin Hood Whole Wheat and Flax flour, added an additional 3/4 cups of flour as the batter was too wet, added vanilla, used 3 pea...

This is a great recipe! Moist and very flavorful. I really like the pieces of pear in it. If I make it again I think I would put 2 pears in instead of 1, just to get more of those little pear ch...

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