Gingerbread-Pear Muffins Recipe - Allrecipes.com
Gingerbread-Pear Muffins Recipe
  • READY IN 35 mins

Gingerbread-Pear Muffins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  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 More Reviews

Nov 23, 2013

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 these again and again throughout the holiday season--GF and regular!! Thanks for a fantastic recipe!

 
Oct 24, 2013

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 spices are perfect. I don't eat eggs, so I used my regular egg-substitute, which is one Tablespoon flax seed (ground) mixed with three Tablespoons of water for each egg. I didn't have any buttermilk and didn't feel like running to the store at 7:00 a.m., so I used almond milk instead. I didn't have enough molasses to make 3/4 cup, so I used what I had, which was 1/2 cup. And the only other thing I changed was I used two pears instead of one because I had two left and wanted to use them both before they got too ripe and had to throw them away. (I hate to waste food.) I was a little nervous that maybe both pears would be too much, but it was just right. Thank you for this wonderful recipe. I will be making these muffins often.

 

12 Ratings

Jan 20, 2014

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 spice then what they call for as a bit bland, but all in all a keeper.

 
Oct 16, 2014

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 up and they always come out nice.

 
Jan 12, 2014

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 not too sweet.

 
Feb 17, 2015

Made with whole wheat flour, egg whites, skim milk with lemon juice for buttermilk, applesauce for oil, and date sugar for sugar. Topped with raw sugar and ezekiel cereal for crunch. Great, even with modifications! Made as mini muffins, and took 15 minutes to bake.

 
Nov 09, 2014

Really delicious, spicy, and moist. I was trying to use up an over-ripe pear and a jar of molasses. What a serendipitous recipe! Thank you!

 
Sep 06, 2014

These were a great treat! The recipe is going in our favorites!

 

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Nutrition

  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 284 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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