Pear Spiced Muffins (Gluten-Free)

These gluten-free pear ginger muffins are soft, tender, and full of juicy pear flavor, with just the right amount of ginger for a spicy note. Made with almond flour, they have a light, moist crumb, and they freeze wonderfully.

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Fresh pear muffins with almond flour

These gluten-free pear ginger muffins are a great way to enjoy fresh fruit in the fall, much like this popular pear upside-down cake. They’re tender, moist, and filled with juicy fresh pears, with just the right amount of ginger for a subtle spicy note. Perfect for breakfast, an afternoon snack, or tea time, they’re an easy and deeply satisfying fall bake.

Made with almond flour and fresh pears, these muffins have a soft, tender crumb. The natural sweetness of the pears pairs beautifully with the gentle spice of ginger, making these muffins flavorful without being overly sweet. They’re delicious on their own, but you can also add dried cranberries, raisins, or chopped nuts for extra texture and flavor. Plus, they freeze wonderfully!

What goes in: ingredient notes

The main ingredients of the muffins are:

• Almond flour: store-bought almond flour or finely ground homemade. Gives the muffins a moist and tender crumb.
• Pears: fresh, ripe pears. Choose ripe pears, but firm, not overripe. They must keep their shape while baking.
• Butter: unsalted butter, melted.
• Spices: Ground ginger gives the muffins their slightly spicy flavor. If you prefer a stronger ginger flavor, you can add a little finely grated fresh ginger.
• Honey: adds natural sweetness and works especially well with the pear and ginger combination.
• Eggs: Room-temperature eggs are better.

How to make Gluten-Free Almond Pear Muffins

Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.

Whisk almond flour, gluten-free all-purpose flour, baking powder, baking soda, salt, ground ginger, and sugar in a large bowl. Set aside.

In a medium bowl, beat the egg, milk, butter, and honey. Mix until combined.

Add the wet ingredients to the dry ones and mix until incorporated. Don’t overmix.

Fold in 3/4 cup of the peeled, cored, and diced pears and gently mix.

Divide the batter evenly between the prepared muffin cups, filling each about three-quarters full. Top the muffins with the remaining pears for a nice finish.

Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the muffins cool in the pan before transferring them to a wire rack to cool completely.

Store the muffins in an air-tight container at room temperature for up to 3 days or in the fridge for up to 5 days.

You can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°F).

Good to know: baking tips

• Use ripe but firm pears; they must keep their shape while baking. Overripe pears contain more liquid and can make the muffins too wet.
• Dice the pears into small, even pieces so they distribute evenly throughout the batter.
• Use finely ground almond flour, store-bought or homemade. Almond meal can give gluten-free muffins a heavier texture.
• Don’t overmix the batter. Stir just until the ingredients are combined for soft muffins. Overmixing could make dense muffins.

You might wonder: FAQ

What are the best pears for muffins? Choose pears that are ripe but firm to hold their shape during baking. Bartlett, Anjou, and Bosc pears work well.

Can I use almond meal instead of almond flour? Finely ground almond flour for the best texture. Almond meal is coarser.

Can I use fresh ginger instead of ground ginger? Yes, but keep in mind that freshly grated ginger has a stronger, brighter flavor. Start with about 1 teaspoon and adjust to taste.

Can I make these pear muffins without ginger? Yes, you can omit the ginger entirely or replace it with other spices. For a warmer spice blend, use 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and ¼ teaspoon of ground nutmeg.

Can I replace honey with maple syrup? Yes, maple syrup is a good substitute for honey in these muffins, and the flavor pairs especially well with pear and ginger.

For more gluten-free fall baking recipes

• Apple Crumb Muffins
• Apple Bread
• Pear Spiced Bread
• Apple Crisp

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