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pear gingerbread muffins
5 from 4 votes
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Pear Gingerbread Muffins

These moist and delicious pear gingerbread muffins are packed with holiday gingerbread flavours. 

Course Baking
Cuisine American
Keyword Baking, Gingerbread, Muffins, Pear
Prep Time 10 minutes
Cook Time 25 minutes
Servings 18 muffins
Author Fraiche

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

  1. Preheat the oven to 350 F and line a muffin tin with paper liners (this makes 18 muffins so you may need 2 tins depending on the size of your tins, or simply bake in 2 batches). 

  2. In a large bowl whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt and gingerbread spice. 

  3. In a separate medium bowl whisk together the eggs, molasses, water and oil. 

  4. Add the liquid ingredients to the dry ingredients, stir to combine and fold in the pears.  

  5. Divide the batter among the muffin tins, filling each tin ¾ full. Top each muffin with a thin slice or two of pear if desired and bake for 20-25 minutes, until a toothpick inserted into the centre comes out clean. 

  6. Cool on a rack and store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months. 

Recipe Notes

*gingerbread spice is a 1/4 cup cinnamon, 1/4 cup ginger, 2 teaspoons nutmeg, 2 teaspoons all spice and 2 teaspoons cloves for 1/2 cup of spice. See my DIY recipe here

**fancy molasses works best but we tried it with blackstrap molasses and it worked (the molasses flavour was stronger with the blackstrap) 

***olive oil, avocado oil or any neutral vegetable oil will work 

****we used Bartlett pear but other varieties would work