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Gingerbread Pear Muffins

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These gingerbread pear muffins add a festive touch to holiday mornings but should really be eaten all winter long. Filled with flavor and energy-sustaining ingredients such as spelt, almond flour, eggs, and oats.

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Gingerbread Pear Muffins

Craving gingerbread spice + nourishing whole grain muffins? Then these are the muffins for you!

These Gingerbread Pear Muffins make a delicious morning accompaniment to your coffee but are also great for enjoying with your afternoon tea.

Similar to my strawberry cardamom oat muffins, but with pumpkin spice and pear instead. I even topped these with pearl sugar as well. (It makes them look so festive and dressed up, perfect for the holiday season or anytime you need a little extra pizzaz!)

Pears, Apples, or Bananas–Your Choice

Pear and gingerbread go really well together, but you could always use another fruit like apples or bananas. As you can see in the recipe, to make these muffins I had a cored pear right into the batter, using a blender to mix it up well. To make the batter with apples I would substitute 1/2 cup of applesauce instead since apples don’t get as soft as pears when ripe. To make the batter with bananas I would substitute a well-ripened banana.

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Helpful Tips

  • Don’t have spelt flour? You could also use white whole wheat, whole wheat pastry flour, or all-purpose. I tried it with oat flour but that didn’t work. I love sprouted spelt flour, this is the kind I get.
  • To make these gluten-free, use a gluten-free all-purpose flour instead of the spelt flour. Also be sure to use certified gluten-free oats.
  • Don’t need a dairy-free recipe? You could substitute plain kefir or buttermilk for the 2/3 cup of oat milk and apple cider vinegar.
  • Have gingerbread spice? By all means, use that instead of all the separate spices if you want. For some reason I have never bought gingerbread spice, I guess I like having all the components to make it myself and adjust as I want.
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More Gingerbread Recipes

Craving all the gingerbread spice? Then check out these recipes too:

Happy Baking!

photo of gingerbread pear muffinsPin

Gingerbread Pear Muffins

These gingerbread pear muffins are perfect for cozying up with a cup of tea on a winter morning. Filled with flavor and whole grains, they have a tender consistency thanks to the eggs and almond flour. These muffins are lightly sweetened and get a little extra sweetness from the pear. I love to add a little pearl sugar on top, but you could always leave that out.
Prep Time 15 mins
Cook Time 22 mins
Course Breakfast, Brunch, Fika, Snack
Cuisine American
Servings 12 muffins

Equipment

  • High-speed blender

Ingredients
  

  • 1 cup spelt flour or white whole-wheat flour (a gluten-free all-purpose flour can be used if needed)
  • 1 cup almond flour
  • 1/2 cup old-fashioned oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup unsweetened oat milk or another non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1/3 cup avocado oil or canola oil
  • 1 ripe pear, cored

Toppings

  • 1/2 pear, sliced thinly into 1/2-1 inch long pieces
  • old-fashioned oats
  • Pearl sugar (optional)

Instructions
 

  • Preheat the oven to 350 degrees F and add muffin liners to a 12-cup muffin pan.
  • In a large bowl, whisk together all the dry ingredients (flour through salt).
  • In a high-speed blender, combine the milk, vinegar, eggs, maple syrup, oil, and pear. Process until smoothie-like.
  • Add the liquid ingredients to the dry ingredients and stir just to combine.
  • Portion the batter into the 12 muffin cups. Top with the sliced pear, oats, and pearl sugar.
  • Bake for 20-24 minutes, until cooked through. Enjoy!
Keyword afterschool snack, breakfast, dairy-free, fika, gluten-free option, kid-approved, mini pumpkin muffins, vegetarian, whole-grain
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