Cranberry-Pear Gingerbread Muffins

Heat oven to 400ºF. Line 12 muffin tin cups with paper liners. Drain the syrup from the pears into a liquid measuring cup and add enough water to make 1 cup. Dice pears.

In a large bowl, combine the gingerbread mix, pear syrup mixture and oil. Add the pears and 3⁄4 cup cranberries; stir to combine.

Divide the batter among the prepared muffin cups and sprinkle with the remaining cranberries. Bake until a wooden pick inserted in the center comes out clean, 15 to 20 minutes.