A beautiful combination of ginger, molasses, and pear makes these muffins moist and flavorful.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
1 dozen muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.

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  • 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.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts

201 calories; protein 3.8g 8% DV; carbohydrates 34.7g 11% DV; fat 5.9g 9% DV; cholesterol 31.8mg 11% DV; sodium 283.5mg 11% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2013
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! Read More
(10)

Most helpful critical review

Rating: 3 stars
05/03/2020
I really thought I'd love these, I love gingerbread, I love pears, but I wasn't overly impressed with these. Read More
31 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/23/2013
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! Read More
(10)
Rating: 5 stars
10/24/2013
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. Read More
(7)
Rating: 4 stars
01/20/2014
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. Read More
(5)
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Rating: 5 stars
01/13/2014
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. Read More
(2)
Rating: 5 stars
06/11/2018
This an absolutely delectable muffin. I love the little bit of heat coming from the ginger and the sweetness of the pear. I made exactly as written. I personally don't think gingerbread should be confined to the holidays, so I made them in June. I could have eaten them all myself but shared instead. Read More
(2)
Rating: 5 stars
10/14/2018
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 ratio the same as written. I also did not have white sugar so I used brown sugar. Maybe with the whole wheat flour it could need extra spices (as some other reviewers had suggested) but we thought they had plenty of aroma and gingerbread flavor. I minced up some candied ginger and sprinkled it on top before baking. We made 2 dozen and 8 were devoured while they were still warm. They are great next day with some apricot jam and they taste fresh from the oven after 15-30 seconds on low power in the microwave!! Read More
(1)
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Rating: 5 stars
10/16/2014
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 up and they always come out nice. Read More
(1)
Rating: 5 stars
09/27/2018
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 it a wonderful balance flavors between the molasses the spices and the pears. And they get better the next day too! Will definitely make these again! Thank you! Read More
Rating: 4 stars
01/06/2020
I used all AP flour since that is what I had on hand. I upped the pears to 1.5 per other comments. I also used 2% milk instead of buttermilk only b/c the grocery store only had buttermilk in 1/2-gallon jugs and I didn't need or want that much. This combination yielded 6 large muffins and 10 small. Read More
Rating: 3 stars
05/03/2020
I really thought I'd love these, I love gingerbread, I love pears, but I wasn't overly impressed with these. Read More