Bakery Style Pumpkin Muffins
Extra large and super moist, these bakery style pumpkin muffins are the perfect compliment to a crisp fall morning. Baking + indulging in these pumpkin muffins feels like the ultimate form of fall self-care. Bonus – they’re made without refined sugar, gluten, or dairy.
Flavor notes
cloves | toasted nuts | ginger
Pairing Suggestions
crisp fall air | pad of butter | new candle
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How to get high rising, domed muffin tops
Start the oven at a higher temperature: instead of baking at 350 the entire time, start the first 5 minutes of the bake at a hotter temperature. This is an effective way to activate the batter, create steam, and start off the rising process for high-topped muffins.
Overfill the muffin tin: most cupcake recipes ask to fill the batter only ⅔ of the way up the muffin tin. But we’re making muffins, not cupcakes! To achieve that domed muffin top in bakery-style muffins, then fill the batter up to the top!
Ingredient swaps for gluten free vegan pumpkin muffins
Bob’s Red Mill 1:1 Gluten Free Baking Blend: this an easy-to-find substitute for all-purpose flour. The mix consists of a blend of various gf flours that work with most baking recipes. Purchase here!
Coconut sugar: instead of refined sugars, we’re subbing in coconut sugar which is honestly my preference! White sugar isn’t always vegan, moreover, it lacks flavor and richness that you do get when you use coconut sugar in its place.
Plant milk: a typical quick bread recipe might use buttermilk, eggs, and or oil to moisten the batter. For this loaf, plant milk (whichever type you prefer) will do the job just fine. We add in a splash of apple cider vinegar to replace the acidity that would’ve come from traditional buttermilk.
Vegan Butter: I love to use Miyokos’ plant based butter in my baking recipes. This is an easy 1:1 swap for traditional butter; their cashew based European Style butter works like a charm!
Extra Tips and Tricks
Use room temperature ingredients. This tip is important to prevent separation and to ensure no lumps form in the batter.
Make sure your baking soda is fresh. You never want to find out the hard way, after the batch of muffins are out of the oven. Test your baking soda by mixing it with some vinegar. Fresh baking soda should react and fizz immediately.
Be sure to bake immediately! After combining the wet and dry ingredients, the baking powder starts to react. There’s no gluten in this recipe, so we don’t get much benefit from resting the batter. Go ahead and bake as soon as the ingredients are combined.
Start the oven at 400 degrees, then lower to 350 after 5 minutes. This kickstarts the rising process for sky-high domed muffin tops just like you’d find in a bakery.
Recipe Card
Bakery Style Pumpkin Muffins
Equipment
- 1 muffin tin
Ingredients
- 1 ¾ cup gluten free 1:1 baking flour
- ⅓ cup pumpkin
- ¾ cup coconut sugar
- ⅓ cup melted butter
- ⅔ cup plant milk
- 1 tsp apple cider vinegar
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp cloves
- ½ tsp salt
Instructions
- Preheat the oven to 400℉ and grease your muffin tin
- Combine plant milk and apple cider vinegar in a small bowl. let sit for 10 minutes while you prep the other ingredients.
- Combine the flour, spices, baking soda, baking powder, and salt in a medium bowl.
- Melt the butter and let cool to room temperature.
- Whisk the milk mixture, pumpkin, sugar, and melted butter in a large bowl.
- Gently fold in the dry ingredients with a rubber spatula
- Fill the prepped muffin tin. Be sure to fill each muffin all the way to the top!
- Sprinkle muffin tops with extra coconut sugar, if desired.
- Bake at 400℉ for 5 minutes, then reduce the heat to 350℉. Bake for another 20 – 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool for at 15 minutes in pan before serving.
- I recommend serving these fresh with a pad of butter 🙂
