These moist, flavorful Pear Gingerbread Muffins capture all the warm spices of the season. The blend of gingerbread spice, molasses and sweet pears creates a comforting, holiday-ready treat perfect with a hot cup of coffee.
For me, gingerbread spice is one of the unmistakable scents that announce the start of the holidays. These muffins are easy to make and deliver tender texture and rich flavor—ideal for chilly mornings or an afternoon snack while you enjoy festive music.
I used aromatic Bartlett pears here, but you can omit the pear if preferred; the muffins are still excellent without them. Pears add moisture, subtle sweetness and some extra nutrition, but the recipe works well either way. You can buy a pre-made gingerbread spice blend or make your own; homemade spice packed in a small jar makes a lovely gift.
Baking & Cooking with Pears
Pears are an underused but delicious option for baking. They bring natural sweetness, a tender texture and work well as a substitute for apple in many recipes. Pears are a good source of fiber and antioxidants, and in most recipes you don’t need to peel them—Bartletts have a thin skin and work especially well here.
Try pears in soups, crostini or desserts, or freeze ripe fruit to add to smoothies later to avoid food waste.
More Gingerbread Recipes
If you enjoy gingerbread flavors, use your spice blend in a variety of recipes. These Pear Gingerbread Muffins are a great place to start—whether you make them with or without pears, they deliver cozy, spiced flavor. Other ideas include gingerbread cakes, pancakes or classic gingersnap cookies for holiday sharing.
Pear Gingerbread Muffins
Pear Gingerbread Muffins
These moist and delicious pear gingerbread muffins are packed with warm gingerbread flavors.
Baking
American
Baking, Gingerbread, Muffins, Pear
Ingredients
-
1
cup
whole wheat flour -
1 1/2
cups
all-purpose flour -
2/3
cup
brown sugar -
2
teaspoons
baking powder -
1 1/2
teaspoons
baking soda -
1/4
teaspoon
salt -
4
teaspoons
gingerbread spice* -
2
eggs, beaten -
1
cup
molasses** -
3/4
cup
water -
1/2
cup
oil*** -
2
cups
diced, peeled pear****
Instructions
-
Preheat the oven to 350°F and line one or two muffin tins with paper liners. This recipe yields 18 muffins, so you may need two tins or to bake in two batches.
-
In a large bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt and gingerbread spice.
-
In a separate bowl, whisk the eggs with the molasses, water and oil until combined.
-
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in the diced pear.
-
Divide the batter among the muffin cups, filling each about 3/4 full. If you like, top each muffin with a thin slice of pear. Bake for 20–25 minutes, until a toothpick inserted into the center comes out clean.
-
Cool the muffins on a rack. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Recipe Notes
*Gingerbread spice: for about 1/2 cup mix 1/4 cup cinnamon, 1/4 cup ground ginger, 2 teaspoons nutmeg, 2 teaspoons allspice and 2 teaspoons cloves.
**Fancy molasses gives a milder, richer flavor, but blackstrap molasses also works—expect a stronger molasses taste with blackstrap.
***Use olive oil, avocado oil or any neutral vegetable oil.
****Bartlett pears were used here, but other pear varieties will work as well.