Bakery-Style Pumpkin Ginger Muffins (Gluten Free, Dairy Free, Refined Sugar Free)
Oct 05, 2022, Updated Apr 25, 2024
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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
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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?
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!
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Bakery-Style Pumpkin Ginger Muffins
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 425 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 5 minutes before turning the heat down to 350F and baking 15-20 minutes more until a cake tester comes out just clean.
- Cool for 10 minutes in the pan before transferring to a rack to cool completely.
- Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love your recipes although I’m not gluten free.
I would substitiute the GF AP flour with regular, but I’m wondering if I can replace the almond flour as well?
Thanks!
The almond flour helps them to stay super moist, but if you don’t have it on hand, by all means regular AP flour will do the job!
Let me know if you give it a try,
Kat.
Made these this morning and quite possibly the best pumpkin muffins I’ve ever had…and I’m a baker! So moist and the perfect amount of sweetness! 10/10 would recommend!
So good and easy to make, I made them with my 9 year old daughter and she loves them! Will try with walnuts and/or dark chocolate chips next time. I did use regular AP flour. I wanted to ask the best way to store them. Tupperware, ziplock? Counter or fridge? I guess with no dairy, they’re likely ok on the counter. Thanks for another great recipe!
You’re so welcome, Andrea! In an airtight container, these muffins keep well on the counter – but if you’re in a warmer climate, the fridge may be a better fit!
We love these muffins in our house!! The best texture for being GF and soooo soooo tasty fresh out of the oven. I also love adding chocolate chips which makes them extra decadent.
Thank you, Kris! And thank you for being here!!
Enjoy,
Kat.
I made these this afternoon. Yummo! I made it as written with no substitutions. Really good!
I’m so glad you loved this recipe, Lisa!
Enjoy,
Kat.
Amazing! They actually looked as good as the pictures! (That never happens.) I would be proud to serve these for guests (and probably will soon)!
I did switch out the oil for plain low-fat yogurt and it worked out will. These are definitely going into my regular rotation of snacks.
Just wonder what else I could use in place of pumpkin in case I don’t have it on hand.
Thank you, Meg!! What a massive compliment!
I can imagine this recipe working with really any puree – apple, banana etc, you just might want to omit or swap out the ginger and nutmeg accordingly!
Let me know if you give any variations a try, I’d love to hear how you get on.
Kat.
Absolutely fantastic! I cant believe they stayed so moist for 5 days! I followed the recipe as written and it is perfection on a plate!
First time making these and they’re delicious! Subbed regular flour (I don’t have any gluten free) and they still came out great. Love that they were as expected, no tweaking required. A well balanced recipe!
Amazing, Nicole! I’m so glad you enjoyed these!
Kat.
These are a keeper! Came out just as expected. I did add half a cup of chocolate chips to the batter.
as well as some extra ginger, reducing the cinnamon. The flavor is quite yummy. They rose perfectly and are quite fluffy. I use silicone muffin trays which means no extra greasing required, they always come out easily, no sticking to papers or pans. Thank you!
I love this – and love even more the little tweaks and additions that made it all your own!
Enjoy!
Kat.
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.