Go Back
Half a pumpkin muffin with a butter knife holding a pad of butter, oragne and white flowers around

Bakery Style Pumpkin Muffins

Spiced, moist, dome topped pumpkin muffins that feel perfect for a crisp fall day. No refined sugar, gluten, dairy, or eggs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 6 muffins
Calories 334 kcal

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 :)
Keyword gluten free, muffin, pumpkin, vegan