Dessert

Pumpkin Pear Muffins Recipe

ByEthan Lark December 15, 2025December 15, 2025

Introduction

These Pumpkin Pear Muffins combine the warm flavors of pumpkin and cinnamon with the natural sweetness of sautéed pears. They make a cozy breakfast or snack perfect for autumn or any time you crave a moist, spiced muffin.

A close-up view of golden-brown muffins placed on a black cooling rack over a white marbled surface, each muffin wrapped in a light brown paper liner with a slightly rough texture, topped with a mixture of sliced almonds and oatmeal flakes that add a crunchy texture, the muffins show a moist, slightly crumbly surface with small cracks, and in the soft-focused background, more muffins appear similar in texture and toppings, creating a warm and inviting baked look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon Ground Flaxseed
3 tablespoon Water
1 tablespoon Coconut Oil
2 Bartlett Pears
1 1/4 teaspoon Ground Cinnamon
1/8 teaspoon Ground Nutmeg
3/4 cup Canned Pumpkin Purée
1 cup Unsweetened Almond Milk
1/2 cup Dark Brown Sugar
2 tablespoon Canola Oil
1 teaspoon Vanilla Extract
1 1/2 cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Kosher Salt
1/3 cup Old Fashioned Rolled Oats
1/3 cup Sliced Almonds

Instructions

Step 1: Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners or grease the tin with baking spray if not using liners.
Step 2: In a large bowl, combine ground flaxseed and water to make a flax egg. Stir and set aside.
Step 3: Heat coconut oil in a large sauté pan over medium heat. Add chopped Bartlett pears and 1/4 teaspoon cinnamon. Sauté for 7 minutes until tender but not mushy. Set aside to cool.
Step 4: Add pumpkin purée, almond milk, dark brown sugar, canola oil, and vanilla extract to the flax egg. Stir until combined.
Step 5: Sift together flour, baking powder, baking soda, kosher salt, the remaining cinnamon, and nutmeg over the wet ingredients. Stir gently until just combined—avoid overmixing.
Step 6: Fold in the cooled sautéed pears, rolled oats, and sliced almonds until evenly distributed.
Step 7: Spoon about 1/3 cup of batter into each muffin cup, filling to the top. Sprinkle additional oats and sliced almonds on top if desired.
Step 8: Bake for 22-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra moisture, try adding a tablespoon of applesauce or swapping canola oil for melted butter.
You can substitute pears with apples or swap almond milk for any dairy or plant-based milk you prefer.
Adding a teaspoon of chopped fresh ginger can give a nice spicy kick to the muffins.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped for up to 3 months. To reheat, warm in a microwave for 20-30 seconds or bake briefly at 350 degrees F until warmed through.