Tag: breakfast

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

Slow-Cooker Apple Pie Oatmeal (Vegan, Gluten-Free)

Slow-Cooker Apple Pie Oatmeal (Vegan, Gluten-Free)

Introducing my slow-cooker Apple Pie oatmeal: the perfect Fall inspired back to school breakfast for busy mornings or weekends.

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!
Slow-Cooker Banana Bread Oatmeal (Vegan, Gluten-Free)

Slow-Cooker Banana Bread Oatmeal (Vegan, Gluten-Free)

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?

Meal Prep Banana Chia Pudding             (Vegan, Gluten-Free)

Meal Prep Banana Chia Pudding (Vegan, Gluten-Free)

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…

Canadian Bacon + Egg Breakfast Cups (Gluten Free, Low Carb)

Canadian Bacon + Egg Breakfast Cups (Gluten Free, Low Carb)

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.

canadianbaconeggcups
canadianbaconeggcups

“What else can I use?”

  1. You can easily swap in prosiutto, sliced deli ham, or even bacon for the Canadian bacon.
  2. I use a Goat’s Cheddar Cheese that I get from Trader Joe’s here, but  mozzarella, fontina, or parmesan would all be great too.
  3. If you don’t have scallions, you can use chives, or garnish after baking with fresh parsley.  You can also leave that bit out altogether.
Canadianbaconeggcups

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!

Canadianbaconeggcups

Canadian Bacon + Egg Breakfast Cups (Gluten Free, Low Carb)

These easy baked eggs are cooked in cups of Canadian bacon, then topped with cheese and green onion. They are an ideal low-carb breakfast for busy mornings or weekly meal prep.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Servings 12 egg cups

Equipment

  • standard 12 cup muffin tin, preferably non-stick

Ingredients
  

  • 12 large eggs
  • 20 round slices Canadian bacon, 3 inches wide
  • 1/3 cup cheddar cheese, grated
  • 1/2 tsp Kosher salt
  • 1/4 tsp fresh cracked black pepper
  • 2 green onions, white and green parts thinly sliced
  • Nonstick cooking spray

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Spray the cavities of a 12 cup muffin pan generously with nonstick cooking spray.
  • Add one round of Canadian bacon to each cavity, gently pushing down to meet the bottom and form a cup.
  • With the extra 8 slices, tear and use them to fill any space on the sides of the muffin cavities. It doesn't need to look perfect!
  • Crack one egg in each Canadian bacon cup and lower in.
  • Divide the grated cheese evenly among the egg cups and top with the salt and pepper.
  • Garnish each with a few slices of spring onion.
  • Bake for 15-25 minutes, depending on how set you want your yolks. Check them at 15 and go from there.
  • These keep refrigerated for up to one week.
  • Enjoy!
Keyword breakfast, eggs, low carb, meal prep
Tried this recipe?Let us know how it was!