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Gluten-Free Spiced Pear and Walnut Cupcakes
Original recipe: 12 servings · Prep: 15 min · Cook: 25 min · Total: 40 min
By Freeflourish Editorial TeamPublished May 10, 2026 | Updated Oct 3, 2026
European-inspired
40 mins
glutenfreedairyfreeoptionsbakingdessertholidayclassicseasonaleasyfamilyfriendlycupcake
Diced pears and toasted walnuts are folded into a spiced batter made with a gluten-free flour blend containing xanthan gum. Bake in a lined 12-cup muffin tin and let the cupcakes cool as directed.
Prep
15 min
Cook
25 min
Total
40 min
Servings
12
Difficulty
easy
Cuisine
European-inspired
Ingredients
Servings
12
- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder (gluten-free)
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large ripe pears, peeled, cored, and finely diced (about 1 cup)
- ⅔ cup granulated sugar
- ½ cup light brown sugar, packed
- ⅓ cup neutral oil (e.g., avocado or vegetable oil)
- ¼ cup unsweetened applesauce
- 3 large eggs (or flax eggs for vegan option: 3 tbsp ground flaxseed + 9 tbsp water, mixed and rested 5 min)
- 1 teaspoon pure vanilla extract
- ½ cup chopped walnuts, toasted
- Dairy-free cream cheese frosting of your choice, optional (not included in this recipe)
Instructions
-
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper cupcake liners.
-
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.
-
In a large mixing bowl, whisk the granulated sugar, brown sugar, oil, and applesauce until smooth and well blended.
-
Add eggs (or prepared flax eggs) and vanilla extract to the wet mixture and whisk until fully incorporated.
-
Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula until just combined-do not overmix.
-
Fold in the diced pears and toasted chopped walnuts carefully.
-
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
-
Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean.
-
Remove cupcakes from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
-
If desired, add dairy-free cream cheese frosting of your choice once the cupcakes have cooled completely. Follow the frosting recipe or package instructions.
Tips
Use the specified flour blend containing xanthan gum. Fold in the pears and walnuts after combining the batter, and cool the cupcakes completely before adding optional frosting.
Frequently Asked Questions
- What flour blend should I use?
- Use the gluten-free all-purpose flour blend with xanthan gum specified in the ingredients.
- When can I frost the cupcakes?
- Let them cool completely before adding optional dairy-free cream cheese frosting of your choice. Frosting is not included in this recipe.
Storage
Once cooled, keep the cupcakes covered in the refrigerator for up to 4 days. If adding frosting, also follow its storage instructions and use the shorter storage period.
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