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Gingerbread muffins on a white and green plate.

Gingerbread Pear Muffins

Moist gingerbread muffins filled with warm spices, rich molasses, and fresh pear.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 198kcal


  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ½ cup brown sugar packed
  • cup molasses
  • ½ cup milk
  • cup vegetable or canola oil
  • 1 large egg
  • 1 large pear peeled and chopped into ¼-inch pieces
  • 2 tablespoons coarse sugar (I used sparkling sugar but raw sugar would work too)


  • Preheat oven to 400°F. Spray a 12-count muffin tin or fill with paper liners
  • In a medium bowl, combine flour, baking powder, baking soda, salt, and spices. Set aside.
  • In a large bowl, combine brown sugar, molasses, milk, oil, and egg. Add dry ingredients and stir to combine. Fold in chopped pear.
  • Divide batter evenly among 12 muffin cups. Sprinkle the tops with coarse sugar. Bake for approximately 15 minutes, until a toothpick inserted into the center comes out clean.


These muffins are dairy free if you use non-dairy milk.


Calories: 198kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 168mg | Potassium: 214mg | Sugar: 15g | Vitamin A: 20IU | Calcium: 61mg | Iron: 1.6mg