The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

 Spicy Seasonal Pear and Walnut Muffins
Facebook Tweet Google+ Pinterest Email More Sharing Options

Spicy Seasonal Pear and Walnut Muffins

Prep Time: 20 minutes

Cook Time: 40-45 minutes

Now we are in Fall it is the time for recipes which use all the seasonal fruit and spices, for warmth and flavour. I recently scored a load of windfall pears, which I was very pleased with, and decided to use some of them for cooking. As a result, I ended up whipping up these delicious vegan pear and walnut mini-muffins! This is based on an apple cake recipe, but pears give it a bit more of a zing.  This fruity mixture turns out rich, sweet, moist cakes which are easy to make, satisfying and portable. (You can either pour the mixture into muffin pans, or make as one large cake, but you will need to adjust the cooking time in that case. The individual ones will cook quicker). 


 Around 2 large pears, diced

2 cups of unsweetened apple juice

2 cups of sultanas (golden raisins)

1 and ½ cups of brown sugar, or golden caster sugar

2 teaspoons of salt

6 tbsps of vegan margarine, e.g. Earth Balance

1 teaspoon of ground cinnamon

1 teaspoon of nutmeg

2 tsps of baking powder/bicarbonate of soda

3 cups of plain all-purpose flour

1 cup of chopped walnuts or pecans



 1) Put the diced pears, apple juice, raisins, sugar, salt margarine and spices in a large saucepan and bring to the boil. Simmer for 5 minutes with no cover, then remove from the heat and let cool to room temperature.

2) Preheat the oven to 180º C/ 350 º F in the meantime. Grease the cake tin/muffin pan with non-stick cooking spray, sprinkle some flour on, tap off the excess.

3)Mix the flour, baking powder and walnuts in a large bowl.  Then fold in the pear mixture from the saucepan when cooled. Pour into the prepared baking tin.

4) Bake in the oven for around 40-45 minutes, until done through (test by inserting a toothpick into the centre – if it comes out clean, it is done).

5) Transfer to a wire rack and let cool for around 10 minutes.

 That's it! Enjoy.

I hope you enjoyed this blog and your votes and comments are always appreciated.


*Image courtesy Flickr creative commons.




Healthy Snacks Delivered Monthly
  1. Daniel Garcia
    Daniel Garcia
    This really looks, ahhh, my knees shudder. Yum yum yum, delicioso!
  2. kristo
    oh yes! this looks like the best kind of muffin. I would love these!
    1. Veganara
      Thanks guys, glad you like this recipe. These are great for breakfast or brunch! Thanks for getting me to Top Posts :-)
  3. Eeek70
    These look lovely. Are these measures US or UK? I noticed you live in the UK and I am wondering where you get Earth Balance from? I'm at the VegFest this weekend at Earls Court and hope to source some there! What kind of pears did you use?
    1. Veganara
      Hi Eeek70. These are American measurements that I have used. Yes I am in the UK - I used Pure spread (Sunflower oil variety) which works really well for baking. I just mentioned Earth Balance to make this easier for American readers (like using the cups measurement). I don't know what type of pears they were - I picked them up from the ground around a tree, quite close to where I live! They were quite small, yellow colour, juicy, sweet. Conference pears maybe? I am not very knowledgeable about the varieties!
  4. Vin Chauhun
    Vin Chauhun
    Yummmmmmy. I suppose a Neanderthal like could try it out?
  5. Sunnie
    These are incredible! I love them! I used wheat flour instead of white. Amazing! Thanks for the recipe!


Connect with The Flaming Vegan

Sign Up to Vote!

10 second sign-up with Facebook or Google

Already a member? Log in to vote.