Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Bakery-Style Pumpkin Ginger Muffins
A delicious Bakery-Style muffin for brunches and afternoon snacks alike!
5
from
3
votes
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Course
Brunch, Lunch, Snack, Vegetables
Servings
12
Muffins
Calories
191
kcal
Ingredients
1x
2x
3x
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:
191
kcal
Carbohydrates:
27
g
Protein:
4
g
Fat:
9
g
Saturated Fat:
1
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
3
g
Trans Fat:
0.02
g
Cholesterol:
41
mg
Sodium:
399
mg
Potassium:
92
mg
Fiber:
3
g
Sugar:
11
g
Vitamin A:
5575
IU
Vitamin C:
1
mg
Calcium:
77
mg
Iron:
2
mg
Keyword
Bakery-Style, ginger, Muffin, pumpkin
Tried this recipe?
Let us know
how it was!