These naturally-sweetened Spiced Pear Muffins with a nutty walnut topping are gluten-free and grain-free! Delicious and easy to make, they’re light, fluffy, and perfect for breakfast, an afternoon snack, or a lunchbox treat!
Naturally Sweetened pear Muffins!
Once fall and winter start to roll around, we simply love using all of the beautiful, fresh, in-season pears! It is a delicious, healthy, and versatile fruit that can be used in so many different ways, like my pear apple pie, pear cocktails, or a pear and kale goat cheese salad.
This grain-free pear muffin recipe is what fall baking is all about—fragrant fall spices, packed with fresh fruit, and oh so cozy! And you know a recipe is going to be a good one when it makes your house smell THIS amazing.
Ingredients You’ll Need
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Pears – Pear varieties that are good for baking include Bartlett, Bosc, and Anjou.
Note: Did you know that pears have more fiber, potassium, and folate than apples? I know, now you really can keep the doctor away.
- Honey – For natural sweetness. Maple syrup will also work.
- Almond flour – Rich in nutrients and healthy fats, almond flour is a gluten-free flour alternative that provides vitamin E, manganese, magnesium, and more.
- Coconut flour – Made from the meat of coconut fruit, this flour is naturally gluten free and creates the best pancakes as long as you follow the recipe precisely!
- Spices – Ground cinnamon and ginger complement each other in flavor and go well with pears.
- Naturally refined coconut oil – Or clarified butter
- Eggs – A complete protein, eggs contain at least a small amount of nearly every nutrient your body needs and are a good source of healthy fats and vitamin B.
- Arrowroot starch or tapioca starch
- A natural sparkling drink – Such as ginger kombucha, ginger ale, club soda, etc. to make them fluffy! You’ll be soaking your pears in this bubbling goodness and honey, then adding them to your grain free baking mix!
- Baking Essentials – Baking powder and salt are included to enhance the taste and texture of the muffins.
- Walnuts – Feel free to use another nut or use an oat or granola topping.
How to Pick a Ripe Pear!
Here’s a Pear-fect tip! Choose hard pears and leave on a counter to ripen. A pear ripens from inside out, so it’s best to buy pears hard and then let them sit on the counter until ripened. Pears are ripe and ready for baking or eating when the thinner stem gives to soft pressure.
How to Make Spiced Pear Muffins
- Preheat oven to 350°F. Line a muffin tray with liners or spray with oil.
- Dice pears into smaller pieces and place in medium bowl with the spices, ginger ale and honey, and allow to soak.
- Sift together the flours, starch, baking powder, and salt in a large bowl.
- Whisk the eggs until fluffy then gradually fold into the dry flours mix. Mix in the melted butter.
- Gently pour the pear and ginger mixture into the egg/flour batter and mix gently until thoroughly blended.
- Pour batter into oiled muffins cups, set aside.
- Crush walnuts or candied walnuts in a ziploc bag, then mix the walnuts with a pinch of cinnamon and honey. Scoop on top of the muffins before baking. Or use granola!
- Place muffins in oven on center rack and bake for 22-25 minutes or until muffins are golden brown. Remove from oven and let them cool 10 minutes before removing from pan.
More of Our Favorite
Fall And Winter Muffin Recipes
Gluten-Free Walnut Pear Muffin Recipe
- Total Time: 35 -40 minutes
- Yield: 10 1x
Description
Ginger Spiced Pear Muffins with a sweet nutty topping! Grain free, paleo option.
Ingredients
- 2 Anjou, Bosc, or Bartlett Pears – stems removed
- 1 Tablespoon cinnamon (extra for sprinkling walnuts)
- 2 teaspoons ground ginger or 1 Tablespoon fresh grated ginger
- ¼ cup natural Ginger-ale, ginger kombucha, or club soda (see notes for more options)
- ¼ cup to ⅓ cup honey, plus an extra for topping
- 1 ½ cup almond flour
- ¼ cup coconut flour
- ½ cup arrowroot starch or tapioca starch
- Optional add in – ¼ cup nuts or seeds
- 1 teaspoon baking powder
- Dash of sea salt
- 1 Tablespoon butter or melted naturally refined coconut oil
- 3 eggs
- Toppings – ⅓ cup candied walnuts or walnuts halves mixed in additional honey and pinch of cinnamon (see notes for other options)
Instructions
- Preheat oven to 350°F. Line a muffin tray with liners or spray with oil.
- Next, slice the stem off of the pears and proceed to dice into smaller pieces. Place in medium bowl and then mix in the spices, ginger ale and honey. Let that soak.
- In another bowl, sift the flours and starches together. Mix in the baking powder and salt.
- Whisk together the eggs until fluffy then gradually fold into the dry flours mix. Mix in the melted butter.
- Gently pour the pear and ginger mixture into the egg/flour batter bowl. Mix gently until batter is thoroughly blended.
- Pour batter into oiled muffins cups, set aside.
- If you have candied walnuts already prepared, go ahead and crush them in a small bag then sprinkle on top of each muffin. Sprinkle with extra cinnamon. If you don’t have candied walnuts, simply crush your walnuts in small bag, pour into a bowl, then mix the walnuts with a pinch of cinnamon and 1 Tablespoon or more of honey. Scoop these on top of the muffins before baking.
- Place muffins in oven on center rack and bake for 22-25 minutes or until muffins are golden brown. Remove from oven and let them cool 10 minutes before removing from pan .
- Optional –> for more sweetness – ⅓ cup baking stevia or 3-4 Tablespoons more honey or maple syrup
Notes
- Ginger ale substitutes- sparkling water, Zevia gingerale, a ginger Kombucha, etc.
- How to check for ripeness in Pears – check for ripeness at the thinner stem end — it should yield to soft pressure.
- No nutty topping? No prob! You can use granola or any other nut of choice. Or omit all together!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: breakfast/snack
- Method: Baking
- Cuisine: breakfast/snack
Nutrition
- Serving Size: 1 muffin
- Calories: 222
- Sugar: 11.3 g
- Sodium: 25.5 mg
- Fat: 11.2 g
- Saturated Fat: 2.2 g
- Carbohydrates: 24.5 g
- Fiber: 4.6 g
- Protein: 6.7 g
- Cholesterol: 58.9 mg
Would ginger beer work instead?
I haven’t tried it but I don’t see why not!
Hi
could you please do the recipes on the youtube
Thank You
Regards Violette Bessenyei
a lot are on youtube. Do you need this recipe in video format?
Hi! I’m in the middle of making these muffins-you list baking powder but in the directions you say baking soda. Which one is it? : ) Thanks!
Baking powder but will update! You got my email though. Phew! Keep me posted
This looks yummy!!
Would it be possible to make these with flex seed eggs in replacement of actual eggs?
I think it would work except they probably won’t be as fluffy. Here are my vegan muffins, you could try it with the acid/base combo and use oat flour to rise. Thoughts? https://www.cottercrunch.com/healthy-mexican-chocolate-gluten-free-muffins-vegan/
These were fantastic! Pears in baked goods…who knew 😀
When it comes to muffins my go to is usually banana but I love this pear alternative! Amazing flavor.
These look amazing! Your photography is wonderful! I wish I could try them. Unfortunately I’m allergic to almonds. Thankfully no other nuts!! ?
Usually when something calls for a little almond flour, I swap ground up walnuts or pecans. For recipes like this, that have an almond flour base, making that swap would change the flavor and texture too much.
Finding grain free and almond free recipes has been a challenge. I’ve tried a few that I found through searching the internet, but they weren’t awesome. In your grain free expertise and food blogging experience, do you know of any resources for grain free and almond free baking? No worries if nothing comes to mind. ?
Totally understand! Can you have Oat flour or cassava flour? If so, let me know and I’m happy to give you directions on how to swap out the flours.
Save one for me!
I love the use of pears! What a great idea and it sounds heavenly!
I saw the most gorgeous pears the other day, I’m SO going to make this!
Oh yay! Keep me posted!
Looks delicious, but what can I use in place of almond flour and can I use an egg
replacement for the eggs. Also, can i use apple instead of pears?
I think you could make these similar to my oat muffins with oat flour and then use 2 batches flax egg. Haven’t tried it though
Also apples work great too! Do you need link to oat muffins?
Unfortunately, I have to avoid oats as well, but would millet flakes work. I have been gluten free for two weeks, and I haven’t tried to bake any cakes, muffins etc
yet!
Love that pears are as nutritious as they are delicious! This recipe is definitely the perfect, sweet way to enjoy them.
I bet they would be even more delicious with that nut butter on top. 🙂 YOUR FAV
Hi – no ginger ale on hand, would kombucha work as an alternate?
Thanks
sure! ginger kombucha would be tasty! Not as sweet but you could add more maple if needed.
I just made these this weekend, and OMGoodness, were they incredible!! The taste AND texture were superb. Can’t wait to try them with apples now. Can you tell me how much chopped apple to use instead of pear? 1 or 1 1/2 cups? Thank you 🙂
Wonderful! So glad. I would imagine the apple would be about the same amount. I would maybe soften the apple after dicing it. So throw it in the microwave for 30 seconds. if you want them more moist. not a necessity, just a thought
Hey Lindsay! Found this recipe through Pinterest and am really tempting to whip up a batch of these tomorrow! What can I use in place of ginger ale or club soda? Will milk work?
um….first things first I’m a realist.
Haha, silly Iggy Azaelea. Hi from Sydney. Your pictures = WHOA. This recipe = WHOA.
haha love iggy! and thanks buddy. p.s. US feels odd without the big man
I love the idea of adding club soda/ginger ale… totally pinned these, just need to get some ginger ale and pears!!
Perfect recipe! I love the utility of Zevia or club soda! You are a genius, friend!
oh i knew you would love! xxoo
These look delicious! I’ve made muffins with apples but never with pears. What a great idea!
YUM!! These sound great!
Always great info from you Lindsay!!!! Those look amazing but of course I have almost none of those ingredients at home – you must move closer! 🙂
you could also use just protein and oat flour! that works!
Those look amazing. I’ve never used potato starch in baking. Do you think adding a couple tablespoons more of coconut flour would work in place of it?
i think that would work! What other flours do you have
I generally use almond flour, coconut, buckwheat, oat, and millet flours. I always have those on hand–
i’d try it with 1/2 cup oat flour instead of potato starch.
Mmmm. I do better without grains when my body is stressed too.
This sounds so interesting! Can’t wait to try!
i thought you’d like!
i knew you’d love!
YUM. These look amazing. I kind of want to make them right now!
These look amazing!
These are right up my ally– the ally of comfort and soft pillowy goodness.
yes, and GOOD for you! Best of both worlds
This is a great grain-free recipe! I think my daughter would love these. I have made similar pumpkin muffins before but I like that these have pears 🙂
let me know if you try it Kelly! If you want to make it more sweet, definitely add in baking stevia or maple sugar
I LOVE the information you impart in these blogs my friend. I never even thought of grain free during times of stress. So interesting. And these look fantastic!!
which is why i am always grain free..LOL! okay not really but working on it
when I saw these on Instagram I had to come over here! They look SO good!
And I like that you took the guesswork out of grain-free cooking. I don’t do it, so it is intimidating!
These look amazing.
Never in a million years would I have guessed that these are grain free — they look incredible! I need to start experimenting with grain-free baking a little more. I’ve gotten a lot more comfortable with gluten-free, and now you’re throwing a whole other ball at me. Eesh 😛
I just need to post up at your place so I can eat all of the delicious treats you make!
I can’t tell you how happy it makes me that these are Paleo! I seriously need to write a post on how much it’s changed how I eat and look at food.
yes you do!
I like Betty White’s muffins. Wait… tee hee!
These look fabulous, brother. Maybe paired with a crisp Riesling? 😉
I’m reading Wheat Belly Total Health right now and although I’ve mostly just cut out wheat it makes me curious to experiment with grain free. I like your balance of using it for set times to reduce inflammation, but not 100% of the time. That’s so much more doable for the average American that cutting it out completely!
These are perfect for breakfast! I’ve made pear and ginger muffins before, but never gluten-free ones. Definitely need to give these a try!
Oh wow – I so need these muffins – and the fact they have ginger-ale (in any form) means my daughter will be all over them too!
Thanks for the info on the benefits of going grain free lady! Have a wonderful weekend!
it’s fun to add in those type of ingredients, i know you agree!
These muffins look awesome! I follow the same philosophy and minimize grains and then cut them out if I am not feeing 100%. Going to have to try these. Thanks for the recipe!
birds of feather flock together. haha right? let me know if you try these lauren!
Very true! Will do. 🙂
Thank you for the awesome explanation of grains. I read so much science on the matter that sometimes it is inspirational to hear it in everyday terms. I love the idea of taking 1 -2 weeks off grains to increase absorption.
let me know if you give it a whirl Jess. totally individualized but doesn’t hurt to try, ya know?
MMMMM I can almost smell those!
oh we need to bottle the smell up and keep it. sooo good
yum is right!
Pear muffins yes yes yes!! I’m all about pear this season–I love apple but pear is so unique. Happy Friday friend!
don’t tell apple, but i like pear better
grain free is great for healing my gut RIGHT NOW. I won’t always be that way! xoxo
yes, you and me both friend
Lindsay, thse look stunning!! I’m not a huge grains eater to begin with, but I loved reading about how the Kiwi alters his diet/grain intake with his training blocks. I’d never really thought of that before but it totally makes sense! Great post!
Great information. You make it seem so much more manageable by highlighting that you do it only in times of high stress. If I am stressed, I definitely do notice more bloating when I consume more grains, and though I try to cut back on them in times of stress, I’ve never eliminated them completely for a period of time. Of course, the muffins look divine and I will definitely be trying them! 🙂
everyone reacts differently, yes? I think soaking them really helps too.. but i don’t always have time, therefore I just eliminate for a while. ya know?
I was so excited when I saw the name of these muffins–what great flavors! I am so lucky to not have to also manage the gluten in my diet, but I do find that I tend towards a more GF lifestyle at times when I can feel my body getting over loaded.
Going grain free seems impossible to me, but then I see so many fantastic options that I think it wouldn’t be so bad – these muffins certainly look worth trying 🙂
i so get that. That’s why i think it best to do when you can focus more on rest. Ya know?
those look absolutely scrumptious — love the flavor combo
I’m not grain free, but I haven’t actually had very many grains in the past couple of months such as rice, oatmeal, or quinoa. I eat more bread than any of those, but I think rice was bloating me for a while, so I’ve felt better without it! These look amazing!
yes, totally individualized. glad you found what works!
I must admit I have not attempted making grain free muffins, but as you said, you make it so easy! This recipe looks so great, I love a good spiced fruit muffin. My fav muffins are usually packed with lots of fruit and spices and I usually sprinkle some sort of nut/seed crumble on the top. Happy Friday 🙂
oh i bet you would make these even better!
What a great idea Lindsay! I am not really a muffin person when it comes to baking….as cupcakes tend to be my favor thing in that category! Haha! However, if I was to enjoy a muffin….this would definitely be one I would! I prefer making bars myself though!
That is a really helpful explanation of how grains can affect the body! And that recipe looks great- I love pears but have never tried baking with them!
oh then you will love this recipe. like a pear crumble muffin
These look incredible, Lindsay! I actually have all of these ingredients on hand so I may have to give these a try. Gluten free and grain free baking can be intimidating! Love your photos too. 🙂
ooh let me know if you do!
This is definitely something I may consider doing for a few weeks!
These look like a fabulous way to help 🙂
let me know if you do!
Grain free baking is a lot easier than I imagined and muffins are my favorite thing to bake when we want a quick treat. I will have to try these! And I completely agree about going grain free to deal with inflammation, has done wonders for me!
i knew you’d appreciate that! taper baking, yes?
Great info about going grain-free! I have definitely noticed huge differences in my diet since adopting a mostly grain-free way – funny I kinda posted about this today too 🙂
i think we’re related! hehe