Almond Butter and Spiced Honey with Pears on Toast

Almond butter and sliced pears on toasted English Muffins, drizzled with spice-infused honey and sprinkled with pumpkin seeds.


  • 2 Canyon Bakehouse Honey Whole Grain English Muffins, halved and toasted
  • ¼ C. Almond Butter
  • 1 Red Bartlett Pear, cored and thinly sliced
  • ¼ C. Spiced Honey (below)
Spiced Honey
  • 8 Cinnamon Sticks
  • ¾-inch Ginger Root, sliced
  • 6 Whole cloves
  • ½ tsp. Pumpkin Pie Spice Blend (optional)
  • 1 Pint Honey


  1. Prepare a double boiler by adding 3 C. water to a 2 qt. saucepan over medium-high heat and place a glass bowl on top. Adjust the heat as the water comes to a gentle boil.
  2. Place the cinnamon sticks, sliced ginger root and whole cloves in the bowl and pour the honey on top.
  3. Stirring occasionally, allow the honey to infuse for 1-2 hours. Check the water level at one hour, refilling as needed.
  4. Once the honey has infused, strain the honey into a lidded jar and allow it to cool for 30-60 minutes before using.
  5. Spread each halved and toasted English muffin with almond butter and top with pear slices. Finish with a drizzle of spiced honey.


Difficulty: Easy

Prep: 5 min

Cook: 2 hours

Servings: 2