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

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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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.

 

7 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.

 
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.

 
Dec 30, 2013

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.

 
Dec 21, 2013

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!

 

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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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