Two seasonal favorites in one amazing Gluten-Free muffin! And they are perfect everytime -- Soft & fluffy, moist, and just the right amount of sweet, spice & tart. Bonus: it's a super easy recipe that takes just 15 minutes to prep.
Pumpkin Cranberry Muffins
Perfect pumpkin flavor & bursting with juicy cranberries! So yummy!
If you’re looking for Pumpkin Cranberry Muffins, you’re in the right place!
I added cranberries to our favorite pumpkin muffins and they couldn’t be yummier!
Same great pumpkin muffin — perfect soft & fluffy texture, moist, not too sweet and just the right amount of spice — but now bursting with tart juicy cranberries!
Two seasonal favorites in one amazing muffin!
And it is a super easy recipe that takes only 15 minutes to prep.
For the basic muffins, all you need is 12 pantry staple ingredients (including water and salt!): canned pumpkin, gluten-free flour (we use GF Jules – affiliate link), baking powder, baking soda, cinnamon, ground cloves, sugar, butter or dairy-free butter, walnuts (omit if nut-free), eggs, salt and water.
The batter comes together in no time.
Then you add in cranberries!
And since the cranberries get mixed in throughout the batter, I like to add extra cranberries on top before baking.
Can’t have too many cranberries!
Then bakes for 35 minutes.
Bonus… the house smells amazing when you bake these muffins!
Once out of the oven follow this Pro Tip: Let cool in the muffin tins for about 10 minutes then remove and let cool on a cooking rack.
The only downside is that someone might come by and grab a few!
These muffins are so yummy!
Bonus: The recipe doubles well and muffins freeze well.
Hope you love them as much as we do!
Scroll down for recipe and leave a comment if you try.
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.
Author: Healthy Gluten-Free Family
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
½ 15 oz can pure pumpkin (which equals ½ cup + ⅓ cup canned pure pumpkin)
1 cup fresh cranberries (whole or chopped -- we prefer whole) + extra for topping
⅓ cup chopped walnuts (optional but we always add them)
Preheat oven to 350 and line 12 muffin tins with baking cups.
In a large bowl, cream butter and sugar until fluffy.
Stir in eggs, pumpkin and water.
In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon and cloves with a pastry cutter or fork.
Add dry ingredients to wet & mix well.
Stir in nuts.
Stir in cranberries
Pour into muffin tins. Top with additional cranberries if desired.
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.
Let cool 10 mins. Remove from muffin tins and continue to cool on baking rack.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...