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
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?
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!
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Bakery-Style Pumpkin Ginger Muffins
- 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
- 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.