Pumpkin Pear Muffins Recipe

I absolutely love this Pumpkin Pear Muffins Recipe because it perfectly combines the cozy warm flavors of pumpkin and cinnamon with the natural sweetness and tender bite of fresh pears. When I first tried it, I was amazed at how moist and flavorful these muffins turned out without being overly sweet — they’re just right for a morning boost or a comforting afternoon snack. Plus, they’re easy enough to whip up on a weeknight when you want something wholesome but special.

You’ll find that this Pumpkin Pear Muffins Recipe is a real crowd-pleaser at family gatherings or casual get-togethers. The mix of oats and almonds adds a lovely crunch and texture contrast that makes every bite interesting. I’m sharing all my favorite tips here so you can make these muffins rise perfectly with a tender crumb every time!

Ingredients You’ll Need

Each ingredient in this Pumpkin Pear Muffins Recipe works together harmoniously to create the best texture and flavor — from the flax egg that binds everything, to the fresh Bartlett pears that bring a juicy sweetness. When you shop, look for ripe but firm pears to ensure they hold up while sautéing.

• Ground flaxseed: Acts as a natural egg substitute, keeping these muffins moist without eggs.
• Water: Used to activate the flaxseed and create a flax egg.
• Coconut oil (or vegetable oil): Adds a subtle richness and helps keep muffins tender; I prefer coconut oil for a slight tropical note.
• Bartlett pears: Peeled and diced, they’re gently sautéed to mellow sweetness and tender texture.
• Ground cinnamon: A warming spice that perfectly complements pumpkin and pears; divided for layering flavor.
• Pumpkin puree: The star seasonal ingredient, providing moisture and that beloved autumn flavor.
• Unsweetened almond milk: Gives moisture without heaviness and keeps it dairy-free.
• Dark brown sugar: Adds deep, caramel-like sweetness that pairs beautifully with spices.
• Vanilla extract: Enhances the overall flavor with a sweet fragrant touch.
• All-purpose flour: The foundation that holds the muffins together with the right crumb.
• Baking powder and baking soda: Leavening agents that give the muffins their rise and fluffiness.
• Kosher salt: Balances out sweetness and enhances flavors.
• Nutmeg: A pinch brings in extra warmth and depth to the spice profile.
• Old fashioned oats: Provide texture and a hearty bite to each muffin.
• Sliced almonds: Added inside the batter and on top for crunch and nuttiness.

Variations

This Pumpkin Pear Muffins Recipe is great as-is, but I love tweaking it depending on the season or what I have on hand. Feel free to personalize it — the base is forgiving and welcomes your creativity!

• Gluten-free version: I swapped the all-purpose flour for a gluten-free blend and adding a bit of xanthan gum helped maintain the texture perfectly.
• Spice it up: Try adding a touch of ground ginger or cloves for an even more complex spice profile, which I found really elevates the fall vibes.
• Sweet swap: Use maple syrup or agave instead of brown sugar for a different natural sweetness — my kids really liked the maple twist!
• Nut-free option: Simply omit the sliced almonds or replace them with sunflower seeds to keep it safe and still crunchy.

How to Make Pumpkin Pear Muffins Recipe

Step 1: Preheat and Prep Your Bakeware

Start by setting your oven rack in the center and preheating to 375°F (191ºC). Line a 12-cup muffin tin with paper liners or grease it lightly – I personally find liners less messy and easier for storage and sharing later.

Step 2: Make the Flax Egg

Combine the ground flaxseed with water in a large bowl and let it sit for 5 minutes to thicken. This flax egg is essential for binding your muffins while keeping them vegan-friendly and moist.

Step 3: Sauté the Pears

Heat 1 tablespoon of coconut oil in a sauté pan over medium heat, then add diced pears and a pinch of cinnamon. Cook them gently for around 7 minutes until they’re tender but not mushy — this step really boosts their sweetness and helps them stay soft yet distinct in the muffins.

Step 4: Mix the Wet Ingredients

To your flax egg, add pumpkin puree, almond milk, dark brown sugar, the melted coconut oil, and vanilla extract. Stir everything together until smooth and evenly combined — this ensures your muffins bake evenly and taste rich.

Step 5: Sift and Add the Dry Ingredients

Sift all-purpose flour, baking powder, baking soda, salt, remaining cinnamon, and nutmeg over the wet ingredients. Gently fold it in until just combined — avoid overmixing here to keep your muffins fluffy and tender rather than dense.

Step 6: Stir in Pears, Oats, and Almonds

Fold in the sautéed pears, old fashioned oats, and sliced almonds until just incorporated. This mix adds texture and those little flavor bursts that make this Pumpkin Pear Muffins Recipe so addictive.

Step 7: Portion and Bake

Divide the batter evenly into your muffin cups, filling each about ⅔ to ¾ full—you want to let them rise without spilling over. Bake for 22 to 25 minutes or until golden brown on top and a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

How to Serve Pumpkin Pear Muffins Recipe

Garnishes

I love topping these muffins with a little extra sliced almond and a light dusting of cinnamon sugar right before baking — it adds a sweet crunch that’s irresistible. For serving, a pat of softened butter or a smear of cream cheese can really elevate them.

Side Dishes

These muffins pair beautifully with a hot cup of chai tea or coffee for a lazy morning. If you want to turn them into a fuller brunch, I recommend serving alongside scrambled eggs or a light spinach salad.

Creative Ways to Present

For a special occasion, I sometimes serve these Pumpkin Pear Muffins Recipe topped with a drizzle of maple glaze or cream cheese frosting dollops, making them feel indulgent but not over the top. Placing them in a pretty basket with a linen napkin makes for a charming fall gathering display.

Make Ahead and Storage

Storing Leftovers

Leftover muffins store great in an airtight container at room temperature for up to two days, but you can also keep them in the fridge for about a week. I find that refrigerating keeps them fresher longer, especially in warmer climates.

Freezing

I freeze these muffins regularly for busy mornings. Just wrap each muffin individually in plastic wrap and place them in a freezer bag. They’ll keep well for up to 3 months. When you want one, just thaw at room temperature or pop it straight into the microwave.

Reheating

I usually reheat in the microwave for about 20-30 seconds or warm them in a toaster oven to revive a bit of the fresh-baked texture. This keeps the crumb soft but with a slight crisp top, just like out of the oven.

FAQs

Final Thoughts

This Pumpkin Pear Muffins Recipe holds a special place in my kitchen because it brings together two of my favorite fall flavors in such a comforting, versatile way. I hope you enjoy baking and sharing these as much as my family and I do — they’re a delicious little bundle of seasonal joy that’s surprisingly simple to make. Give them a try and let me know how your kitchen smells and your taste buds cheer!

Print