Vegan Pear, Cranberry and Pecan Muffins Recipe

Sweet canned pears and warm ground ginger elevate these vegan pear, cranberry and pecan muffins to a wholesome favorite you’ll always want at the heart of your breakfast table. It’s delicious with a hot cup of chai tea, a smear of almond butter, a dollop of coconut yogurt, a glass of cold oat milk; in fact most things.

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Vegan Pear, Cranberry and Pecan Muffins Recipe Ingredients

• Cooking spray
• 1/2 cup pecans (or walnuts or almonds)
• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon fine salt
• One 15.25-ounce can pears packed in syrup (reserve the syrup)
• 1/2 cup vegetable oil
• 2/3 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 cup dried cranberries (or cherries or raisins)
• Confectioners’ sugar, for dusting

How To Make Vegan Pear, Cranberry and Pecan Muffins Recipe

1. Prep and toast the nuts: Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and give them a quick spritz with cooking spray. Spread the pecans out on a rimmed baking sheet and bake for 8 to 10 minutes until they are golden and fragrant. Once cool enough to handle, roughly chop them into chunks.
2. Whisk the dry base: In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, cinnamon, ginger, and fine salt. The cornstarch is a secret vegan baking trick that helps create a tender “crumb” structure in the absence of egg proteins.
3. Prepare the pear syrup: Drain the canned pears, making sure to catch the syrup in a liquid measuring cup. You need exactly 3/4 cup of the syrup; if you’re a little short, top it up with water. Chop the pear halves into 1/2-inch pieces and set them aside.
4. Blend the wet ingredients: In a medium bowl, whisk together the reserved 3/4 cup of pear syrup, the vegetable oil, granulated sugar, and vanilla extract. This syrupy mixture provides both the moisture and the foundational sweetness for the muffins.
5. Combine and fold: Pour the wet mixture into the large bowl with the flour. Add the chopped pears, the toasted pecans, and 1/4 cup of the dried cranberries. Use a spatula to gently fold the mixture together. Stop as soon as the flour is mostly incorporated—a few small lumps are perfectly fine and ensure the muffins stay light rather than becoming tough.
6. Top and bake: Divide the batter evenly among the 12 muffin cups. Take the remaining 1/4 cup of cranberries and press a few into the top of each muffin for a beautiful pop of color. Bake for 25 to 30 minutes until the tops are lightly golden and the centers bounce back when gently pressed.
7. Cool and dust: Let the muffins sit in the tin for a few minutes before moving them to a wire rack to cool completely. Just before serving, give them a delicate dusting of confectioners’ sugar for a professional, snowy finish.

Recipe Tips

• Syrup Strategy: Don’t discard the syrup! It contains the concentrated essence of the pear and acts as a natural binder and sweetener. If your can is “packed in juice” rather than syrup, the muffins will be slightly less sweet but still delicious.
• Toasting is Mandatory: Toasting the pecans for those 10 minutes releases the natural oils and makes them significantly crunchier. This provides a necessary texture contrast to the soft, jammy pieces of pear.
• The “Lump” Rule: Over-mixing is the enemy of a good muffin. Once the liquid hits the baking powder, the leavening process starts. Fold gently and briefly to keep those air pockets intact.
• Fruit Variations: If you don’t have dried cranberries, dried cherries add a lovely tartness, while golden raisins provide a more mellow, honey-like sweetness.

What To Serve With Vegan Pear, Cranberry and Pecan Muffins Recipe?

This Vegan Pear, Cranberry and Pecan Muffins Recipe is a sweet, spiced treat that needs a nutty or creamy pairing! A spreading of Salted Almond Butter is the quintessential choice for a high-protein breakfast. For a lighter touch, a side of Fresh Sliced Pears adds a lovely juicy crunch that pairs perfectly with the baked fruit! A dollop of Whipped Coconut Cream or a glass of Spiced Apple Cider pairs wonderfully with the ginger and cinnamon notes.

How To Store Vegan Pear, Cranberry and Pecan Muffins Recipe

• Room Temperature: Store the muffins in an airtight container for up to 2 days. To prevent them from becoming sticky, place a piece of paper towel in the container to absorb any excess moisture from the pears.
• Reheat: These muffins are wonderful when slightly warm. Pop one in the microwave for 10 to 15 seconds to soften the crumb and release the aroma of the ginger and cinnamon.
• Freezing: These freeze exceptionally well for up to 3 months. Wrap them individually in plastic wrap and store in a freezer bag. Thaw at room temperature for an hour before dusting with sugar.

Vegan Pear, Cranberry and Pecan Muffins Recipe Nutrition Facts

• Calories: 285 kcal (per muffin)
• Total Fat: 13 g
• Saturated Fat: 1.5 g
• Cholesterol: 0 mg
• Sodium: 180 mg
• Total Carbohydrates: 39 g
• Sugar: 21 g
• Protein: 3 g
• Fiber: 2 g

Nutrition information is estimated and may vary based on ingredients used.

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