Bakery-Style Pumpkin Ginger Muffins
A delicious Bakery-Style muffin for brunches and afternoon snacks alike!
Servings: 12 Muffins
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 425 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 5 minutes before turning the heat down to 350F and baking 15-20 minutes more until a cake tester comes out just clean.
- Cool for 10 minutes in the pan before transferring to a rack to cool completely.
- Enjoy!
Video
Nutrition
Calories: 191kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 399mg | Potassium: 92mg | Fiber: 3g | Sugar: 11g | Vitamin A: 5575IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg
