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
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
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 lemon, less sugar than your usual muffin and did I mention they’re gluten free? Make some ahead of time and freeze, or serve them fresh. Melt in your mouth softness with just the right amount of zing.
A note on making these muffins rise to their maximum height: room temperature eggs are key. Forgot to take them out of the fridge? It happens! Pop them in a glass of hot water for 5 minutes before you get started and you’ll be set.
Step 1. Preheat the oven to 350 degrees F.
Step 2. Spray a 6-cup jumbo muffin tin with nonstick baking spray.
Step 3. In a large bowl, whisk together the eggs and sugar for 30 seconds by hand. Add the vanilla, oil, yogurt, zest and juice from both lemons, and whisk to combine.
Step 4. In a separate medium sized bowl, whisk together the flours, baking powder, baking soda, cardamom, ginger, and salt.
Step 5. Add the dry ingredients to the wet ingredients and start with a rubber spatula to combine, then whisk until just combined and there are no traces of flour.
Step 6. Transfer the batter equally to the prepared muffin tins and bake until just cooked through, about 25 minutes.
Step 7. Cool in the pan for 10 minutes, then remove to a baking rack to finish cooling completely. Serve or freeze!
You get that soft, melt in your mouth, bakery-style muffin without having to leave your house
It’s versatile! Swap out your citrus and create your own unique Bakery-Style Muffin-y goodness!
They’re the perfect addition to any brunch, but especially a busy Mother’s Day, because they can be made ahead of time.
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If you make these Bakery-Style Lemon Poppy Seed 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!