Description
Gingerbread pear muffins are packed with warming spices, sweet molasses, and studded with juicy ripe pears. They are the perfect muffin for the Holidays.
Ingredients
Units
Scale
Dry ingredients
- 1 1/2 cups old fashioned, rolled oats (see notes)
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 3 to 4 teaspoons ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 tablespoon cornstarch
Wet ingredients
- 4 eggs, room temp
- 2 egg yolks, room temp
- 1/4 cup unsweetened applesauce, room temp
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut sugar
- 1/2 cup molasses
- 1/4 cup coconut oil, melted
- 2 ripe pears (see notes)
Optional topping
- Generous amount of turbinado sugar (AKA sugar in the raw)
Instructions
- Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a muffin tin and set aside.
- Mix dry ingredients: Add the oats, coconut flour, baking powder, salt, cinnamon, ground ginger, allspice, ground clove, and cornstarch to a food processor – blend until the oats are broken down and resemble a flour texture and the remaining ingredients are well combined. Set mixture aside.
- Mix wet ingredients: In a large mixing bowl whisk the eggs and egg yolks together. Add the applesauce, vanilla, coconut sugar, molasses, and the melted coconut oil – whisk until well combined.
- Chop the pears: Peel and chop the pears into 1/2 to 1 inch cubes, discarding the core.
- Combine: Stir the dry ingredients into the wet ingredients until everything is well incorporated, set aside. Gently fold the pears into the batter.
- Rest: Allow the batter to rest for 8 minutes, it will thicken as it rests.
- Scoop: Use an ice cream scoop to transfer about 1/4 cup of the batter into each muffin tin cavity. You may have some batter leftover depending on how big your pears are, but you can stick any pears left behind in the mixing bowl on top of the muffins.
- Sprinkle with sugar (optional): Sprinkle a generous amount of turbinado (AKA sugar in the raw) over each muffin for a crunchy top.
- Bake: Bake the muffins for 17 to 20 minutes, or until a toothpick removes clean from the center of the muffins.
- Cool: Allow the muffins to cool in the pans for 15 minutes. Remove by running a butter knife around the edge of each muffin to release it. Allow them to cool on a wire rack completely.
- Serve/store: Eat the muffins immediately or store them in an air tight container that has paper towels on top of the muffins to soak up any moister – keep them at room temp. The muffins will last up to 5 days stored this way, however, they are best eaten withing 1 to 2 days as the sugar topping starts to get soggy.
Notes
Gluten free: To ensure that these muffins are gluten free make sure you are using certified gluten free oats.
Refined sugar free: To keep these muffins refined sugar free simply omit the turbinado sugar topping.
Pears: you can use any type of pear you like (I used bartlett). You want them to be just ripe enough to eat, but not mushy ripe.
