Tag: bakery style

Maple-Rye Banana Bread (Refined Sugar Free, Gluten and Dairy-Free Optional)

Maple-Rye Banana Bread (Refined Sugar Free, Gluten and Dairy-Free Optional)

My Nana made THE BEST banana bread and to this day it’s a recipe I turn to for comfort – it somehow manages to recreate that warm nana-hug feeling and I just can’t get enough. This Maple-Rye take on Nana’s banana bread is a healthy twist that’s made in a single bowl with very little effort required

The Ultimate Bakery-Style Pumpkin Bread (Gluten Free, Dairy Free, Refined Sugar Free)

The Ultimate Bakery-Style Pumpkin Bread (Gluten Free, Dairy Free, Refined Sugar Free)

Say hello to the only pumpkin bread recipe you will ever need: crunchy topped, tender crumbed, perfectly moist and sweet

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!
Bakery-Style Lemon Poppy Seed Muffins (Gluten Free)

Bakery-Style Lemon Poppy Seed Muffins (Gluten Free)

Allow me to introduce you to the Bakery-Style muffin of your dreams. Or at least, it’s definitely mine. Perfect for Mother’s day, these jumbo muffins will look like they rolled straight out the door of your local bakery and onto your brunch table. Lots of…