Homemade Cinnamon Pear Muffins Recipe

These naturally sweetened Cinnamon Pear Muffins offer a wholesome, fiber-rich option for breakfast or a satisfying snack. They combine roasted Bosc pears — both chopped and pureed — with 100% white whole wheat flour, warm spices, and a touch of maple syrup for sweetness. The roasted pear puree keeps the muffins moist without excess oil while adding natural pear flavor and nutrients.

We developed this recipe using Bosc pears, a variety known for a firmer texture and rich, sweet flavor when ripe. In the U.S. there are multiple pear varieties, and each variety brings its own color, texture, and sweetness to baked goods. Bosc pears are especially good for roasting because they hold their shape and caramelize beautifully in the oven.

Pear Nutrition Facts

Pears are an excellent fruit choice for fiber and vitamin C. A medium pear provides a solid boost of dietary fiber while remaining low in calories. Below are the nutrition facts for one medium pear:

• Calories: 100
• Fat: 0 g
• Fiber: 6 g
• Sugar: 17 g
• Carbohydrates: 27 g
• Protein: 1 g

Because pears are naturally sweet and contain no fat, sodium, or cholesterol, they make a great ingredient in healthier baked solutions. The fiber content also helps keep you fuller longer and supports healthy digestion.

How to Ripen Pears

If your pears are underripe, let them sit at room temperature near other ripening fruit such as bananas; the natural ethylene they emit speeds ripening. To slow ripening, store ripe pears in the refrigerator. Checking pears daily will help you catch them at the perfect stage for roasting or eating fresh.

How to Roast Pears

Roasting pears concentrates their sweetness and softens them into a silky puree perfect for muffins and breads. Follow these steps for roasted pear puree:

1. Preheat the oven to 400ºF (204ºC). Lightly grease a baking sheet.
2. Slice large Bosc pears in half and place them flat side up on the prepared sheet. Lightly spray or brush the cut surface with a neutral oil if desired, and pierce the flesh a few times to allow steam to escape.
3. Roast for about 15 minutes with the cut side up, then flip and roast another 10–15 minutes, or until the pears are tender and easily pierced with a fork.
4. Let the pears cool for about 15 minutes, remove seeds and cores, then transfer the flesh to a blender with a tablespoon of water. Blend until smooth to yield about 1 cup of puree from roughly three pears.

You can enjoy the roasted pear halves sprinkled with cinnamon as a snack, or use the puree to replace part of the oil or sugar in baked goods for extra moisture and flavor.

Delicious Cinnamon Roasted Pear Muffins

These muffins are 100% whole grain, naturally sweetened, and come together in under an hour when you include roasting time. They make a balanced breakfast or an energizing snack. The recipe calls for both chopped pear for texture and a cup of roasted pear puree to keep the muffins tender and flavorful.

Ingredients (makes 12 muffins)

• Roasted Pear Puree
  • 3 large Bosc pears
  • Coconut oil cooking spray (or a light brush of oil)
  • 1/4 teaspoon ground cinnamon
• Pear Muffin Dry Ingredients
  • 1 large Bosc pear, seeds removed and finely diced (leave the skin on)
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup coconut sugar
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
• Pear Muffin Wet Ingredients
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted coconut oil
  • 1 cup pureed roasted pears

Instructions

Roasted Pear Puree

1. Slice 3 large Bosc pears in half, place cut side up on a greased baking sheet, spray lightly with oil, and sprinkle with 1/4 teaspoon cinnamon.
2. Roast at 400ºF for 15 minutes, flip, then roast another 10–15 minutes until tender.
3. Cool, remove seeds and skin, then blend the flesh with 1 tablespoon of water until smooth. You should have about 1 cup of puree.

Cinnamon Pear Muffins

1. Preheat the oven to 350ºF and grease a 12-cup muffin tin.
2. In a medium bowl, combine the diced pear and all dry ingredients; mix well.
3. In a large bowl, whisk together 1 cup roasted pear puree, eggs, maple syrup, almond milk, and vanilla.
4. Slowly add the dry ingredients to the wet mixture and stir until combined. Fold in the melted coconut oil until the batter is smooth.
5. Fill each muffin cup about 3/4 full. Optional: top with chopped nuts or rolled oats for texture.
6. Bake at 350ºF for 18–20 minutes, until a toothpick inserted in the center comes out clean. Cool slightly before removing from the tin.

Pear Bread

If you prefer a loaf, pour the same batter into a greased standard loaf pan and bake for 45–50 minutes or until a skewer comes out clean. This transforms the muffins into a sliceable pear bread perfect for brunch or gifting.

More Healthy Muffin Ideas

• Healthy Pumpkin Muffins
• Healthy Banana Chocolate Chip Muffins
• Whole Grain Carrot Cake Muffins with Walnuts
• A rotating selection of six healthy muffin recipes that swap fruits, whole grains, and nuts

Tips and Storage

• Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freeze muffins in a sealed bag for up to 3 months; thaw at room temperature or warm briefly in the oven or microwave.
• For a nut-free option, omit any nuts and sprinkle oats or seeds instead for crunch.
• Adjust sweetness to taste by reducing maple syrup or coconut sugar if your pears are very ripe and sweet.

Disclaimer: This post was sponsored by USA Pears. We were compensated and all opinions are our own. Thank you for supporting Fit Foodie Finds!