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
Say hello to the only pumpkin bread recipe you will ever need: crunchy topped, tender crumbed, perfectly moist and sweet
Introducing my slow-cooker Apple Pie oatmeal: the perfect Fall inspired back to school breakfast for busy mornings or weekends.
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.
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.
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!
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
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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It’s officially time to add a new recipe to your breakfast rotation. This slow-cooker banana bread oatmeal is a sweet and healthy way to start your day, and the best part is it only takes 5 minutes to prepare. It’s downright simple to make, but it tastes (and smells) like fresh home baked banana bread. In fact, it makes the whole house smell like banana bread… Anyone else feeling nostalgic?
I’ve been getting a lot of requests for easy, healthy breakfasts lately so it felt like the perfect time to post this meal prep chia pudding recipe. It really checks all the boxes. I’ve made a version of this chia pudding for years, it’s incredibly…
How fun as these little cuties?
I am all about easy, healthy meal prep for the week and these are perfect for that. They also take all of 5 minutes to get in the oven, so are great when having people over for breakfast or brunch and you don’t want to be slaving away in the kitchen.
Eggs are baked in cups of Canadian bacon and topped with a sprinkling of your favorite cheese. I limit my cow’s milk intake, and love the goat’s milk cheeses I get from Trader Joe’s. I use the cheddar here, but use whatever you like.
They are low carb, gluten free, and really darn tasty. Check, check, check.
“What else can I use?”
If you make these, or have any questions at all, I’d love to hear from you! Message me on Instagram, or tag me so I can share your creations. Enjoy!