Bakery-Style Pumpkin Ginger Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

Bakery-Style Pumpkin Ginger Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

When you google “pumpkin muffins” hundreds of recipes come up, do you really need another one? Yes, because this is the only recipe you actually need. They are high-domed, just like the bakeries, with a sweet and crunchy top and tender, moist crumb flecked with fall spices.

My husband Michael declared these perfect, and he isn’t all that crazy about pumpkin foods traditionally, so that’s saying a lot.

It uses a whole can of pumpkin so you know we aren’t making dry muffins here.


Watch Me Make My Bakery-Style Pumpkin Ginger Muffins

If you’re in need of some more cozy comfort fall recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Bakery-Style Pumpkin Ginger Muffins

Step 1. Preheat oven and spray the cups of a standard 12 cup muffin tin with non-stick baking spray or use muffin liners.

Step 2. In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.

Step 3. Add to the bowl the pumpkin, coconut oil, and coconut sugar and mix to combine so there are no flour streaks visible.

Step 4. Add the eggs and whisk for 10 seconds more to combine.

Step 5. Transfer the batter evenly into the muffin cups. Distribute the Demerara sugar and/or try it with chopped pecans, evenly over the tops of the muffins.

Step 6. Bake for 20-25 minutes until a cake tester comes out just clean.

Step 7. Cool for 10 minutes in the pan before transferring to a rack to cool completely.

Step 8. Enjoy!

What Else Can I Use?

  • Use brown sugar, or a combination of brown and white instead of coconut sugar
  • The Demerara sugar, also called cane sugar, is optional though it’s nice as a finisher for that quintessential, crystalized bakery muffin top
  • Use regular all purpose flour if desired, instead of gluten free
  • You can use pumpkin pie spice if you have that, just replace the ginger, cinnamon, and nutmeg with about 2 teaspoons of that.
  • When I say “neutral oil” I’m talking vegetable, light olive oil, sunflower oil, canola, and the like. Use any you have.

These Bakery-Style Pumpkin Ginger Muffins are special because:

You get that soft, melt in your mouth, bakery-style muffin without having to leave your house

They’re the perfect after school snack because they’re gluten free, dairy free and refined sugar free (if you choose to make them this way), perfect for any dietary requirements!

They stay moist and tender for up to 4 days

Comfy Cozy Pumpkin Recipes?

Pumpkin Spice Latte Bread

No-Bake Pumpkin Truffles (Gluten Free, Dairy Free, Refined Sugar Free)

One-Bowl Pumpkin Banana Bundt Cake (Gluten Free)

If you make my Bakery-Style Pumpkin Ginger Muffins, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Bakery-Style Pumpkin Ginger Muffins

A delicious Bakery-Style muffin for brunches and afternoon snacks alike!
5 from 3 votes
Prep Time 15 mins
Cook Time 25 mins
Course Brunch, Lunch, Snack, Vegetables
Servings 12 Muffins
Calories 191 kcal

Ingredients
  

  • ½ cup almond flour
  • 1 ½ cup GF all purpose baking flour
  • 1 teaspoon ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 large eggs room temperature
  • 1 cup coconut sugar
  • 15 oz. pumpkin puree
  • ¼ cup neutral oil
  • Demerara sugar for sprinkling if desired

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Spray the cups of a standard 12 cup muffin tin with non-stick baking spray or use muffin liners.
  • In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.
  • Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.
  • Add the eggs and whisk for 10 seconds more to combine.
  • Transfer the batter evenly into the muffin cups. I like to use an ice cream scoop for this.
  • Distribute the Demerara sugar evenly over the tops of the muffins.
  • Bake for 20-25 minutes until a cake tester comes out just clean.
  • Cool for 10 minutes in the pan before transferring to a rack to cool completely.
  • Enjoy!

Nutrition

Calories: 191kcalCarbohydrates: 27gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 41mgSodium: 399mgPotassium: 92mgFiber: 3gSugar: 11gVitamin A: 5575IUVitamin C: 1mgCalcium: 77mgIron: 2mg
Keyword Bakery-Style, ginger, Muffin, pumpkin
Tried this recipe?Let us know how it was!

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23 thoughts on “Bakery-Style Pumpkin Ginger Muffins (Gluten Free, Dairy Free, Refined Sugar Free)”

  • Recipe mentions chopped nuts, but recipe doesn’t. Is that a typo?
    How much does the recipe suggest?

    • Deborah,
      I sometimes like to sprinkle chopped nuts on top just before popping them in the over – usually just a handful!
      Enjoy!
      Kat.

  • 5 stars
    I adjusted for high altitude and it worked out really well. They are a little salty, I am not sure if it is the salt or some other ingredient. Any suggestion?

    • Barbara,
      That’s fantastic!
      It’s difficult to tell exactly why they may have turned our saltier than desired – it could be additional salt in your pumpkin puree over what I have accounted for in mine perhaps?
      I’m sorry I couldn’t be of more help there! In making them again, I would pare down to 1/2 tsp of salt and see what happens.
      Kat.

      • Barbara, I have just thought about this further and realized, I use Kosher Salt which contains roughly half of the sodium of regular salt! If you are using regular table salt definitely pare down to 1/2 tsp.
        Apologies for the delay!
        Kat.

  • 5 stars
    Just made these and eating them warm as we speak. Had to come on here to send a review right away because they are AMAZING!!!Honestly the best DF, GF baked good I’ve ever made. Thank you for this!

    • Leslie,
      I’m so thrilled you love them! I know it can be tough finding a delicious DF, GF muffin – these are an absolute staple for me!
      Enjoy,
      Kat.

    • Jackie,
      You can absolutely substitute with Almond Flour! Something to keep in mind is that Almond Flour doesn’t always bind together as well as regular flour, however this shouldn’t be an issue in this particular recipe.
      Enjoy!
      Kat.

  • Are you able to freeze these? Also, ever try with chocolate chips? Curious if those tastes go together. Can’t wait to try!

    • Allison,
      They’re great to freeze! I can’t say I have tried with Chocolate Chips but you’ve got me curious now 😉
      Enjoy!
      Kat.

  • 5 stars
    Love love this recipe! Have made at least 3 times. Each time- they are better n better. Question though- am i missing something? Recipe calls for 3 eggs- but recipe also touts being dairy free, confused. Is there a dairy free version? Can you just skip the egg?

    • I’m so glad you love them, Jessica!
      Dairy and eggs are two seperate categories, but if you’d like to make it egg-free, you could swap them out for applesauce – I suggest roughly a 1/4 cup per egg.
      Let me know how you get on!
      Kat.

  • 5 stars
    These are so delicious! I’m wondering if they will turn out as mini muffins? Any recommendations for that?

    • They would be great as mini muffins! Perfect for lunchboxes.
      I’d just watch the baking time – mini muffins can sometimes turn out dry from overbaking so depending on how small your muffins are going to be (I’m picturing a 24 mini muffin tray!), I’d start with around 10-12 minutes and then stick a skewer in to see if it comes out clean.
      Let me know how you get on!
      Kat.

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