These fresh pear muffins will quickly become your new favorite fall recipe!
Healthy pear muffins are packed with fresh, juicy pears and drizzled with a sweet ginger-spiced glaze.
They are also made with better-for-you ingredients, including Greek yogurt, whole wheat flour, and fresh pears. In fact, pear muffins have more protein and less sugar than regular muffins, meaning that they will help power you through your day without adding extra calories.
Click here to jump to the fresh pear muffins recipe.
When I think about fall, my mind usually goes to the classics, including apples, pumpkins, and, honestly, pumpkin-spiced everything.
Sometimes I forget that fall is also the season for delicious, fresh pears. In honor of the end of summer and the approach of fall, I am baking some ginger-spiced pear muffins.
These fall-inspired muffins will fit perfectly with your other favorite pumpkin- and apple- centric recipes.
What Makes Fresh Pear Muffins Nutritious?
Pear muffins are made using healthier ingredients.
First, this recipe calls for whole wheat flour, which has more fiber than processed white flour. Dietary fiber plays an essential role in maintaining a healthy digestive tract. Additionally, fiber, particularly soluble fiber, absorbs water as it moves through the gut, which can help you feel fuller.
These muffins are also a good source of protein, thanks to the Greek yogurt. In fact, one muffin has 5 grams of filling protein. Did you know that eating a high protein and fiber meal may help increase satiety? The reason for this is because protein and fiber work together in the GI tract to slow digestion, thereby making you feel full.
Finally, this muffin recipe calls for fresh pears.
Potential Health Benefits of Pears
Pears are a nutritional powerhouse and are a good source of vitamins, minerals, and antioxidants while still being low in calories. In fact, one medium pear contains the following nutrients:
- Calories: 100 calories
- Protein: 1 gram
- Carbs: 27 grams
- Fiber: 6 grams
- Vitamin C: 12% of the Daily Value (DV)
- Vitamin K: 6% of DV
- Potassium: 4% of the DV
- Copper: 16% of DV
Additionally, pears are an excellent source of polyphenols, which are compounds found in plants that may offer health benefits. Polyphenols act as antioxidants in the body, meaning that they help neutralize free radicals that would otherwise damage your cells.
In particular, pears are a good source of a category of polyphenols known as flavonoids. Several large review studies have linked high flavonoid intake to a reduced risk of heart disease, stroke, and type 2 diabetes (1-3).
One review analysis found that high intakes of flavonoids from plant and tea sources were linked to a 20% lower risk of stroke when compared to low intakes of flavonoids (2).
A different review article that included 312,015 participants noted that high intakes of flavonoids were associated with an 11% decreased risk of type 2 diabetes than lower consumption of flavonoids (3).
Therefore, it is safe to say that pears make a healthy and delicious addition to any eating pattern. Furthermore, they may help lower your risk of chronic diseases. So why not indulge in some fresh pear muffins this fall?
How to Make the Fresh Pear Muffins
Start by peeling, coring, and dicing the fresh pears and set them aside in a strainer or on a paper towel to remove excess fluid.
I recommend using pears that are just starting to become ripe and juicy. If you are using a very ripe pear, you may need to drain the diced pears for longer to avoid making the batter too runny.
Also note that if you are using flour other than whole wheat, you will need to cut back on the recipe’s liquids. This is because whole wheat absorbs more liquid than different types of flour.
Next, combine the whole wheat flour, baking powder, and salt in a large bowl and use the back of a spoon to make a well in the dry ingredients. In a different bowl, whisk together the wet ingredients. Gently pour the wet ingredients into the well of the dry ingredients and stir until just combined.
Once the fresh pears have drained, put them in a bowl and evenly coat them with the cinnamon and brown sugar.
Gently fold the cinnamon-sugar pears into your muffin batter. Spoon the batter into the prepared muffin tins and bake.
As soon as the muffins are cool enough to handle, you can add the ginger-spiced glaze.
How to Make the Ginger-Spiced Pear Muffin Glaze
You can make the ginger-spiced pear muffin glaze using four simple ingredients: powdered sugar, ground ginger, vanilla extract, and water. This glaze is reminiscent of a classic sugar glaze but with a hint of spice from the ginger that pairs perfectly with pears.
This recipe makes just enough glaze to drizzle on the muffins for some added sweetness but not enough to overload the recipe with added sugars. You can also skip the glaze altogether if you are looking to cut back on your sugar intake.
To make the ginger-spiced glaze, begin by mixing the powdered sugar, ground ginger, and vanilla extract in a small bowl. Then, slowly add the water, mixing the entire time, until the glaze reaches the desired consistency. It should be thick enough to drizzle on top of the pear muffins but not too runny.
More Healthy Recipe Ideas
Do you love recipes that are secretly healthy while still satisfying the sweet tooth? Give my Layered Chocolate Banana Chia Pudding a try!
There you have it! Fresh pear muffins that are perfect for fall! I would love to hear from you? What are some of your other favorite fall recipes? Comment below and be sure to follow me on Instagram and Pinterest @biteoutoflife_nutrition
Fall-Inspired Pear Muffins
- 2 large, firm pears
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup plain Greek yogurt
- 3/4 cup unsweetened almond milk
- 1 large egg
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup powdered sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon vanilla extract
- 1/2 tablespoon warm water, more or less as needed to achieve desired consistency
- Preheat oven to 375º F. Spray the wells of a standard muffin tin with nonstick spray or place muffin liners in the wells.
- Core, peel, and dice pears and place in a strainer or on clean paper towels to drain excess fluid. Set aside.
- In a large bowl, combine whole wheat flour, baking powder, and salt. Using a spoon, make a well in the center of the dry ingredients, and set aside.
- In a separate, small bowl, whisk together the Greek yogurt, egg, vanilla extract, honey, and milk.
- Gently pour the wet ingredients into the well of the dry ingredients and stir until just combined.
- In a separate bowl, combine the drained pears, cinnamon, and brown sugar and stir until pears are evenly coated with the cinnamon and sugar.
- Fold the cinnamon-sugar pears into the muffin batter.
- Spoon the batter into the prepared muffin tin and bake until the tops of the muffin are golden or until an inserted toothpick can be removed cleanly; about 25 to 30 minutes.
- Cool for 5 to 10 minutes in the muffin tin before transferring muffins to a wire rack.
- Prepare the glaze while the muffins are cooling by combining powdered sugar, ground ginger, and vanilla extract.
- Slowly add the water, and mix until the desired consistency is achieved. You may need to add more water if the glaze is too thick. The glaze should be thick enough to drizzle over the muffins but not too runny.
- Once the muffins are cool enough to handle, drizzle the glaze over the muffins.
Sat. Fat (grams)0.24
Did you make this recipe?
- Peterson, Julia J et al. “Associations between flavonoids and cardiovascular disease incidence or mortality in European and US populations.” Nutrition reviews vol. 70,9 (2012): 491-508. doi:10.1111/j.1753-4887.2012.00508.x
- Hollman, Peter C H et al. “Dietary flavonol intake may lower stroke risk in men and women.” The Journal of nutrition vol. 140,3 (2010): 600-4. doi:10.3945/jn.109.116632
- Xu, Hui et al. “Flavonoids intake and risk of type 2 diabetes mellitus: A meta-analysis of prospective cohort studies.” Medicine vol. 97,19 (2018): e0686. doi:10.1097/MD.0000000000010686