Recipe by inspirepassion
"A beautiful combination of ginger, molasses, and pear makes these muffins moist and flavorful."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
whole wheat pastry flour
pear - peeled, cored, and diced
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!
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.
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.
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.
So good, moist and gingery
Moist and easy. I made some modifications (subbing some oatmeal for part of the flour, using corn flour, and baking in small loaf pans), so it was necessary to bake a little longer, but still, very good.
Easy to make and wonderful gingerbread flavour. I substituted the flour with Cloud 9 gluten free baking mix and almond milk curdled with vinegar to replace the buttermilk. Wonderful, definitely making again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 53
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Even finicky toddlers love these magical mini-muffins.
See how to make simple, delicious blueberry muffins.
See how to make big bakery-style blueberry muffins!