I absolutely love this Pumpkin Pear Muffins Recipe because it perfectly balances the cozy warmth of pumpkin spice with the fresh, juicy sweetness of pears. When I first tried combining these two flavors in a muffin, I was amazed at how the tender pears added a subtle pop of freshness that keeps every bite exciting. It’s a lovely way to welcome fall, but honestly, it works year-round whenever you want a comforting treat that feels a little special.
You’ll find that this recipe is not only delicious but also super approachable for any skill level. The muffins come out moist, with just the right crumb, plus a delightful crunch from the oats and sliced almonds on top. If you’re looking for a new favorite to add to your baking rotation, this Pumpkin Pear Muffins Recipe is worth trying, especially if you appreciate that perfect blend of sweet, spice, and soft fruit baked into a morning grab-and-go or an afternoon snack.
Why You’ll Love This Recipe
- Perfect Flavor Combo: The juicy pears beautifully complement the warm pumpkin and cinnamon spice for a comforting muffin.
- Moist, Yet Light: These muffins are tender and moist without being dense or heavy, thanks to the flax “egg” and pumpkin puree.
- Easy to Make: Straightforward ingredients and simple steps make this a great recipe for bakers of all experience levels.
- Crunchy Topping: Oats and almonds add a delightful texture contrast that keeps each bite interesting.
Ingredients You’ll Need
The ingredients for this Pumpkin Pear Muffins Recipe come together nicely to create a balance of flavors and textures. You’ll want ripe pears that are just firm enough to hold their shape when sautéed, and pumpkin puree that’s smooth and rich—canned or homemade both work great.
- Ground flaxseed: Acts as a binder in place of eggs; make sure to fresh grind for best results.
- Water: Combined with flaxseed to form a flax “egg” that keeps muffins moist.
- Coconut oil or vegetable oil: Adds richness; I prefer coconut oil for a subtle hint of sweetness.
- Bartlett pears: Use ripe but firm pears for the perfect texture when cooked.
- Ground cinnamon: Warming spice essential to the fall flavor profile.
- Pumpkin puree: The star ingredient giving body and moisture.
- Unsweetened almond milk: Lightens the batter; you can swap for any milk you like.
- Dark brown sugar: Adds deep molasses flavor that complements pumpkin and pears beautifully.
- Vanilla extract: Enhances the sweetness and aroma.
- All-purpose flour: The baking base; sifted for lightness.
- Baking powder & baking soda: Ensure your muffins rise fluffy and tender.
- Kosher salt: Balances flavors and lifts the sweetness.
- Nutmeg: A pinch adds warm spice complexity.
- Old fashioned oats: Adds a rustic texture and nuttiness.
- Sliced almonds: Adds crunch and a lovely nutty flavor, plus more for the topping.
Variations
I love how versatile this Pumpkin Pear Muffins Recipe is. You can easily tweak it to suit your taste or dietary needs, making it a recipe you’ll return to again and again for different occasions.
- Gluten-Free: Swapping the all-purpose flour for a gluten-free blend works really well; just be sure to use a blend that already contains xanthan gum for texture.
- Nut-Free: If you’re nut-free, omit the almonds and replace them with extra oats or sunflower seeds.
- Extra Spice: Sometimes I like to add a little ginger or clove to amp up the fall vibes, which creates a festive twist perfect for holiday mornings.
- Sweetness Level: Feel free to reduce the brown sugar slightly if you prefer your muffins less sweet — you’ll still get plenty of natural sweetness from the pears and pumpkin.
How to Make Pumpkin Pear Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by setting your oven rack to the center position and preheating to 375°F (191ºC). I always like to line my 12-cup muffin tin with paper liners for easy cleanup, but a little baking spray works fine too. This step gets the groundwork ready so your muffins bake evenly without sticking.
Step 2: Make the Flax “Egg”
In a large bowl, combine the ground flaxseed with water and stir well. Let it sit for a few minutes until it thickens into a gel-like consistency. This natural egg replacer adds moisture and holds your muffins together beautifully.
Step 3: Sauté the Pears
Heat 1 tablespoon of coconut oil in a sauté pan over medium heat and add the diced pears along with ¼ teaspoon of cinnamon. Sauté for about 7 minutes – you want the pears soft but still holding their shape, not mushy. This step really enhances their sweetness and flavor before they go into the batter.
Step 4: Mix the Wet Ingredients
To the flax “egg,” add pumpkin puree, almond milk, brown sugar, melted coconut oil, and vanilla extract. Stir everything together until it’s nicely combined. This wet mixture provides the lovely base for your muffins’ moist texture and rich flavor.
Step 5: Sift and Add Dry Ingredients
Place a fine strainer or sifter over your wet bowl and sift in the flour, baking powder, baking soda, salt, remaining cinnamon, and nutmeg. Sifting helps to aerate the flour and evenly distribute the baking agents. Stir gently just until everything is combined — don’t overmix, or the muffins might get tough.
Step 6: Fold in Pears, Oats, and Almonds
Carefully fold in the cooked pears, oats, and sliced almonds with a spatula. You want the pears evenly distributed but be gentle to keep that tender texture. This mix-in step adds fantastic texture variety and flavor bursts in every bite.
Step 7: Portion and Bake
Divide the batter into your muffin tin, filling each liner nearly to the top—about ⅓ cup. The batter won’t overflow during baking, so don’t be shy with the portions! Bake for 22-25 minutes until the tops are golden and a toothpick inserted comes out clean. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.
Pro Tips for Making Pumpkin Pear Muffins Recipe
- Don’t Overmix: Stir the batter only until ingredients are just combined to keep muffins light and tender.
- Pear Prep: Sautéing the pears softens them and brings out their sweetness without turning them mushy.
- Use Fresh Spices: Freshly ground cinnamon and nutmeg make a significant difference over pre-packaged blends.
- Check Baking Time: Every oven is different—start checking your muffins at 22 minutes to avoid overbaking and dryness.
How to Serve Pumpkin Pear Muffins Recipe
Garnishes
I like to top these muffins with a small spread of softened butter or a drizzle of honey right before serving—it melts beautifully and enriches their flavor. Sometimes, a sprinkle of extra sliced almonds on top just before baking adds an elegant touch and crunch that my family especially loves.
Side Dishes
They’re perfect alongside a cup of chai tea or a mug of your favorite coffee to round out a cozy breakfast or afternoon snack. On weekends, I enjoy serving them with a cheesy omelet or a fresh fruit salad for a balanced brunch spread.
Creative Ways to Present
For special occasions, I like to serve these muffins on a rustic wooden board paired with a bowl of homemade pumpkin butter or pear preserves. It’s a simple way to elevate the experience and delight your guests with a seasonal theme.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Pumpkin Pear Muffins in an airtight container at room temperature for up to 3 days. Keeping them in a cool, dry spot helps maintain their moistness and prevents the almonds and oats from getting soggy.
Freezing
They freeze beautifully! After cooling completely, I wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag. This method locks in freshness and means you can enjoy muffins on demand without any loss of texture or flavor.
Reheating
To reheat, I unwrap a frozen muffin and microwave it for about 20-30 seconds, or warm it gently in the oven at 325°F for 10 minutes. Either way, they come back soft, warm, and just as tasty as fresh.
FAQs
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Can I use canned pears instead of fresh for this Pumpkin Pear Muffins Recipe?
Fresh pears are best for this recipe because they hold their shape better when sautéed and offer a firmer texture. Canned pears tend to be softer and might turn mushy during cooking, which could affect the muffin’s texture. If you only have canned pears, drain them well and reduce sautéing time to prevent excess moisture.
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Is it possible to make these muffins vegan?
Yes! This Pumpkin Pear Muffins Recipe is naturally vegan as it uses ground flaxseed as an egg substitute and plant-based milk (almond milk). Just make sure your brown sugar is certified vegan, and you’re good to go.
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Can I substitute pumpkin puree with sweet potato puree?
Absolutely. Sweet potato puree is a great alternative and will give the muffins a slightly different but equally delicious flavor and texture. Just use the same amount as the pumpkin puree called for in the recipe.
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How do I ensure my muffins don’t turn out dry?
To keep the muffins moist, don’t overbake and avoid overmixing the batter. Using pumpkin puree and flaxseed in this recipe ensures plenty of moisture. Also, checking the muffins a few minutes before the minimum bake time helps prevent drying out.
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Can I add other mix-ins like chocolate chips or dried fruit?
You certainly can! Chocolate chips, dried cranberries, or chopped dried apricots would all complement the flavors well. Just fold them in gently with the pears, oats, and almonds so the muffins aren’t overloaded.
Final Thoughts
This Pumpkin Pear Muffins Recipe has become one of my absolute favorites to bake whenever I want something comforting but a little different. The tender pears and warm pumpkin spice really hit that cozy spot, while the oats and almonds give each bite an enjoyable texture. I hope you have as much fun making and sharing these muffins as I do—they’re a simple way to brighten up your day with each sweet, spiced bite.
Print
Pumpkin Pear Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Pumpkin Pear Muffins are a delightful fall-inspired treat combining the sweetness of diced Bartlett pears and the rich flavor of pumpkin puree. Lightly spiced with cinnamon and nutmeg, and enriched with old fashioned oats and sliced almonds, these moist and tender muffins are perfect for breakfast or a wholesome snack.
Ingredients
Wet Ingredients
- 1 tablespoon (9 g) ground flaxseed
- 3 tablespoons (45 ml) water
- 3 tablespoons (45 ml) coconut oil, or vegetable oil, divided
- ¾ cup (172 g) pumpkin puree
- 1 cup (240 ml) unsweetened almond milk
- ½ cup (100 g) packed dark brown sugar
- 1 teaspoon (5 ml) vanilla extract
Fruit and Mix-ins
- 2 cups (284 g) Bartlett pears, peeled and cut into ¼” dice
- ⅓ cup (54 g) old fashioned oats, plus more for topping
- ⅓ cup (30 g) sliced almonds, plus more for topping
Dry Ingredients
- 1 ½ cups (213 g) all-purpose flour
- 1 ¼ teaspoons (3 g) ground cinnamon, divided
- 1 teaspoon (3 g) baking powder
- ½ teaspoon (3 g) baking soda
- ¼ teaspoon (1 g) kosher salt
- ⅛ teaspoon nutmeg
Instructions
- Heat the Oven: Set the oven rack in the center position and preheat the oven to 375°F (191ºC). Line a 12-cup muffin tin with paper liners or grease the tin with baking spray.
- Make the Flax Egg: In a large bowl, combine the ground flaxseed with water. Stir and let it sit for a few minutes until it thickens to form a flax egg. Set aside.
- Cook the Pears: Heat 1 tablespoon coconut oil in a large sauté pan over medium heat. Add the diced pears and ¼ teaspoon cinnamon, then sauté for about 7 minutes or until the pears are tender but not mushy. Remove from heat and allow to cool.
- Combine the Wet Ingredients: To the flax egg, add the pumpkin puree, almond milk, brown sugar, 2 tablespoons melted coconut oil, and vanilla extract. Mix well until combined.
- Add the Dry Ingredients: Place a fine strainer over the wet ingredient bowl. Add the flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg into the sifter and sift these dry ingredients over the wet mixture. Gently fold using a spatula until just combined. Avoid overmixing to keep the muffins tender.
- Add Mix-ins: Gently fold in the cooked pears, old fashioned oats, and sliced almonds until evenly distributed without overmixing.
- Portion the Batter: Spoon about ⅓ cup of batter into each prepared muffin liner, filling almost to the top. The batter will not overflow upon baking.
- Bake: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- The flax egg serves as a vegan egg substitute, making these muffins vegan-friendly.
- You can substitute Bartlett pears with other firm pears such as Bosc or Anjou if needed.
- Ensure not to overcook the pears during sautéing to keep some texture in the muffins.
- For extra crunch and presentation, sprinkle additional oats and sliced almonds on top of the batter before baking.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 140 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
