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
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 334
Ingredients Equipment Method

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

Equipment

  • 1 muffin tin

Method
 

  1. Preheat the oven to 400℉ and grease your muffin tin
  2. Combine plant milk and apple cider vinegar in a small bowl. let sit for 10 minutes while you prep the other ingredients.
  3. Combine the flour, spices, baking soda, baking powder, and salt in a medium bowl.
  4. Melt the butter and let cool to room temperature.
  5. Whisk the milk mixture, pumpkin, sugar, and melted butter in a large bowl.
  6. Gently fold in the dry ingredients with a rubber spatula
  7. Fill the prepped muffin tin. Be sure to fill each muffin all the way to the top!
  8. Sprinkle muffin tops with extra coconut sugar, if desired.
  9. 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.
  10. Cool for at 15 minutes in pan before serving.
  11. I recommend serving these fresh with a pad of butter :)