Growing up, pumpkin muffins were always a fall tradition in my house, but as I got older, I realized the magic happened when I added cranberries. That little burst of tartness against the sweet pumpkin?
Absolute perfection.
These muffins are not only gluten-free but also packed with real ingredients you can feel good about. I promise, your kitchen will smell like a cozy bakery, and you’ll love how they turn out every single time.
Tips for Max Flavor
- Pumpkin Prep: If using fresh pumpkin, roast it with a touch of olive oil for richer flavor.
- Cranberry Hack: Soak dried cranberries in orange juice for 10 minutes before adding—extra zing!
- Topping Idea: Sprinkle raw sugar or pumpkin seeds on top before baking for a little crunch.
Variations/Substitutions
- Dairy-Free: Use coconut oil and plant-based milk.
- Nut-Free: Double-check your gluten-free flour blend for cross-contamination.
- Sweet Tooth: Swap cranberries for dark chocolate chips.
Serving & Presentation
Serve these warm with a little butter or a drizzle of honey. For a pretty platter, dust them lightly with powdered sugar and garnish with a few whole cranberries. Perfect for brunch or as a thoughtful edible gift.
Enjoy every bite—it’s like fall wrapped up in muffin form. Let me know if you try them! 😊
Pumpkin Cranberry Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Sweet and tangy gluten-free muffins made with fresh pumpkin and dried cranberries. Perfect for breakfast or a mid-day treat.
Ingredients
- 1 cup canned pumpkin puree (or roasted fresh pumpkin)
- 2 large eggs (or flaxseed substitute: 2 tbsp ground flax + 5 tbsp water)
- 1/3 cup melted coconut oil or butter
- 1/2 cup brown sugar (or coconut sugar for a refined sugar-free option)
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 tsp xanthan gum (if your flour blend doesn’t include it)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1 cup dried cranberries (unsweetened if possible)
Instructions
- Preheat & Prep: Set your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs (or flax mix), coconut oil, brown sugar, maple syrup, and vanilla until smooth.
- Combine Dry Ingredients: In another bowl, mix the gluten-free flour, xanthan gum (if needed), baking soda, baking powder, salt, and spices.
- Fold Together: Gradually stir the dry ingredients into the wet until just combined. Be careful not to overmix—it keeps the muffins tender.
- Add Cranberries: Gently fold in the dried cranberries.
- Fill the Tin: Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake: Pop the muffins in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let them cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Can substitute cranberries with raisins or chocolate chips. Great for freezing!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
