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
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?
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.
These are amazing and never last more than a couple of days at our house!!
Delicious, they look beautiful and hit the spot!!
Will be making on repeat!
So beautiful I don’t want to eat them! Truly bakery style! I’ll add chocolate chips next time just because!
Delicious! So fluffy. I used all brown sugar instead of coconut sugar. Will def make again!
Hi Erin! SO happy to hear! These muffins totally hit the spot this time of year 🙂 XO, Kat
I just made your bakery style pumpkin ginger muffins and they are divine!! Soft and absolutely delicious! I subbed the gluten free flour for regular all purpose. This recipe is a keeper!
Hi Maria! Im so happy to hear! I love these muffins also, so perfect for this time of year! XO, Kat
Hi Kat. These look amazing, and I can’t wait to make them. Wondering if you have a suggestion for a substitute for the almond flour? I am allergic to almonds, but am okay with all other nuts. Love that these are gluten-free too. Thanks so much!
Hi Leslie!
Hmmm, I haven’t experimented with other flours for this recipe, however I bet an oat flour might work? Are you not able to do regular AP flour?
So delicious their own. Have you made these with a cream cheese frosting as a cupcake? Maybe with walnuts or pecans?
Kelly… you are speaking my language!!! I bet they would be delish with a cream cheese frosting and a sprinkling of nuts. Try it and send me a pic! XO, Kat
These are excellent exactly as written. The flavor and texture are perfect, and they couldn’t be easier. You’d be hard pressed to guess they are gluten free! Thank you Kat!
You’re so welcome, Jamie! This is such high praise – I’m thrilled you loved them as much as I do!
So so delicious and easy! One bowl, just dump and mix! Thankful for delicious gluten free recipes! Kat, you’re a gem!
Thank YOU for being here, Taylor!
Made these today, as a trial run, for my drinks and dessert ladies night. I’m beyond excited to serve these as my GF dessert. Not too sweet and healthy!
Thank you so much for your wonderful website and your fantastic cookbook.
Susan! You’re too kind, thank YOU for being here!