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Gingerbread-Pear Muffins

Rated as 4.7 out of 5 Stars

"A beautiful combination of ginger, molasses, and pear makes these muffins moist and flavorful."
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35 m servings 201
Original recipe yields 12 servings (1 dozen muffins)


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  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.

Nutrition Facts

Per Serving: 201 calories; 5.9 34.7 3.8 32 284 Full nutrition

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Read all reviews 24
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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 th...

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 ...

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 ...

I love these muffins. I have a pear tree and make these every year when I have bunches to use up. I usually add more than 1 pear, probably 2 and pecans also. Recipe takes no time at all to whip ...

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...

These were wonderful. I used 2 pears because just 1 for this many muffins didn't seem like enough. Next time I would use 3 pears. Great recipe!

These are awesome! I could not find whole wheat pastry flour at our market, so I used 1/2 AP flour and 1/2 cake flour. I made 1 1/2 size batch, using 3 shredded pears, but I kept the spice rati...

Omg, these are perfect Fall muffins! I used 3 pears, dark brown sugar in place of white, and added more spices. I also got 23 muffins, and they baked perfectly in 18 minutes. Using 3 pears gives...

Lots of changes, as suggested by reviews. Doubled the spices, 1.5 large pears, subbed in half whole wheat flour and half AP flour, dark brown sugar. Made 12 regular and 6 mini-muffins. Very good...