Super Moist Glazed Lemon Yogurt Cake (Gluten-Free)
My Glazed Lemon Yogurt Cake may be the perfect spring cake – it’s wonderful for for brunch or dessert, and it’s so easy to make that I often get the kids involved.
Tag: brunch
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)
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!
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!
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
Tried this recipe?Let us know how it was!
Ricotta Toast with Cucumber, Lemon, and Lots of Herbs (Vegetarian)
We all know that sweet ricotta toast is delicious. Berries, figs, peaches… it’s a thing of beauty. However, if you haven’t tried savory ricotta toast, this may be the nudge you needed to do just that…
Zucchini Yogurt Bundt Cake (Gluten Free, Refined Sugar Free)
This, in my humble opinion, is the ultimate zucchini bread. It’s got all of the things you love about zucchini bread: its tender, moist crumb, it’s inviting sweetness and warmth, and its delicious excuse to eat cake for breakfast because VEGETABLES! But it feels special…
Salted Caramel Coffee Cake (Gluten Free, Dairy Free, Refined Sugar Free)
It’s almost Mother’s Day, and what better way to celebrate than with CAKE?! Â
And not just any cake, but coffee cake.
And not just any coffee cake, but SALTED CARAMEL coffee cake.
I’m crazy for this recipe, and so excited to share it with you. It took me five rounds of testing to get it right, and right I did indeed get it (in my humble opinion.). Fluffy and tender inside with a crunchy crumble topping and a delicious 5 minute vegan caramel sauce drizzled on top. How can that be bad?!Â
I use gluten free, refined sugar free, and dairy free ingredients in this but have substitutions listed below you are sure to have on hand if you prefer to eat outside of these parameters. Everyone can make this cake, and everyone should.
ingredients for salted caramel coffee cake:
Flour – I use King Arthur’s all purpose Gluten Free flour here. I have tested this with various grain and nut flours and find that in order to get the fluffiness and rise that I NEED in a coffee cake, an all purpose flour is the best ingredient.
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Sugar – Coconut sugar gives you that caramel flavor profile in each part of this cake. If you only have brown sugar, that can be substituted easily.
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Milk – Coconut milk is the base of this five minute, vegan caramel sauce that is really a game changer. Make sure to use full fat for the thick cream it provides.
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Starch – I use arrowroot starch in the caramel sauce to thicken it up, but you can use cornstarch or tapioca starch too. The starch is necessary to make the sauce bind together and give it that syrupy texture.
“what else can i use?
- If you eat gluten, feel free to use good old all purpose flour here instead. As I mentioned above, I wouldn’t suggest subbing in oat, almond, or other flours as I can’t confirm how well the cake will bake up for you. Â
- I use unsweetened coconut yogurt in the batter, but any should work just fine. No yogurt? Try applesauce.
- I call for walnuts in the crumble, as they are buttery and soft inside while still having that pleasant crunch, but almonds or pecans can be used. Â
I can’t wait to hear what you think of this recipe. I love seeing your creations on Instagram, so tag me so I can re-share them! I’ll be making this for Mother’s Day this weekend and for a long time to come. Be sure to serve this to a hardworking mom this year, even if, and especially if, it’s yourself. Â
Salted Caramel Coffee Cake (Gluten Free, Dairy Free, Refined Sugar Free)
This healthier take on coffee cake is moist and fluffy with a cinnamon sugar crumble and addictive vegan caramel sauce. It must not be missed!
Equipment
- 9x9 square baking dish
Ingredients
For the cake:
- 2 cups all purpose GF Flour Blend (such as King Arther)
- 3/4 cup coconut sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp Kosher salt
- 3/4 cup unsweetened coconut yogurt
- 1/2 cup coconut oil, melted and cooled
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
For the crumb topping:
- 1/3 cup all purpose GF flour blend
- 1/4 cup coconut sugar
- 1 tsp ground cinnamon
- 1/2 cup walnuts, chopped
- 2 tbsp coconut oil, room temperature
For the salted caramel glaze:
- 1/2 cup full fat coconut milk
- 1 tsp arrowroot starch or cornstarch
- 1/3 cup coconut sugar
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 350 degrees F.
- Line a 9x9 square baking dish with parchment paper and spray with nonstick spray
Make the crumb topping:
- In a medium bowl, combine flour, coconut sugar, cinnamon, walnuts, and salt and mix briefly with a fork. Add the coconut oil and work it in with your fingers until small clumps form throughout, breaking up any large pieces of coconut oil. Refrigerate until ready to bake.
To make the cake:
- In a large bowl, beat the coconut oil and coconut sugar together for 1 minute. I do this in a standing mixer, but you can do it in a large bowl by hand. Add the vanilla, yogurt, and egg and beat until smooth.
- To the wet ingredients, add flour, baking powder, baking soda, cinnamon and salt. Mix with a wooden spoon or spatula until no clumps of flour remain.
- Transfer the batter to the prepared pan and smooth the top.
- Crumble the refrigerated topping over the batter evenly and bake for 30-40 minutes, until a tester comes out just clean. 35 minutes is perfect for me. The topping may look a bit wet in the middle, don't worry, it'll harden as it rests.
- Set cake on a wire rack to cool and drizzle with salted caramel glaze when ready to serve.
Make the salted caramel glaze:
- In a small bowl, whisk together the coconut milk and starch for 20 seconds until smooth.
- Add this to a small saucepan along with the coconut sugar and salt and bring to a boil, whisking continuously. Continue to cook at a low boil, whisking throughout, for 3-5 minutes until the mixture coats the back of a spoon. Taste, and add more sugar or salt as desired.
- Set aside the glaze as the cake bakes and drizzle when ready to serve.
Tried this recipe?Let us know how it was!
Ginger Molasses Brunch Cake (Dairy Free, Gluten Free, Refined Sugar Free)
I think we can all agree that the holidays are all about grazing… especially in 2020 when we are all home day, after day, after day, after day. Celebrating the holidays, on the whole, is more casual for most of this year and I have…
