Pumpkin Cranberry Muffins
Prep time
Cook time
Total time
Two seasonal favorites in one amazing gluten-free muffin! The muffins have a perfect texture, are moist, not too sweet, have just the right amount of spice and are bursting with juicy cranberries! Recipe doubles well, muffins freeze well and you can make with or without nuts.
Recipe type: Breakfast, Snacks, Muffins, Fall
Cuisine: Gluten-Free, Vegetarian
Serves: 12 muffins
  • ⅓ cup butter or dairyfree alternative (we have baked these with Earth Balance soy free sticks)
  • 1 cup sugar
  • 2 eggs
  • ½ 15 oz can pure pumpkin (which equals ½ cup + ⅓ cup canned pure pumpkin)
  • ⅓ cup water
  • 1⅔ cup Flour (I use GFJules - affiliate link ])
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ teaspoon Cinnamon
  • ½ teaspoon ground cloves
  • 1 cup fresh cranberries (whole or chopped -- we prefer whole) + extra for topping
  • ⅓ cup chopped walnuts (optional but we always add them)
  1. Preheat oven to 350 and line 12 muffin tins with baking cups.
  2. In a large bowl, cream butter and sugar until fluffy.
  3. Stir in eggs, pumpkin and water.
  4. In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon and cloves with a pastry cutter or fork.
  5. Add dry ingredients to wet & mix well.
  6. Stir in nuts.
  7. Stir in cranberries
  8. Pour into muffin tins. Top with additional cranberries if desired.
  9. Bake 30-35 minutes or until wooden pick inserted into center comes out clean. TIP: check muffins at 30 minutes and lightly cover with foil if you feel the tops are cooking too much. If you cover with foil, leave in an extra 10 minutes to make sure center cooks well.
  10. Let cool 10 mins. Remove from muffin tins and continue to cool on baking rack.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/pumpkin-cranberry-muffins/