Pumpkin Cranberry Muffins

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.

Giuten free pumpkin cranberry muffins #glutenfreerecipes www.healthygffamily.com
Pumpkin Cranberry Muffins

Perfect pumpkin flavor & bursting with juicy cranberries! So yummy!

If you’re looking for Cranberry Orange Quick Bread, click here.

If you’re looking for our “Famous Cranberry Sauce”, click here.

If you’re looking for Pumpkin Cranberry Muffins, read on!

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!

Giuten free pumpkin cranberry muffins #glutenfreerecipes www.healthygffamily.com

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 all purpose flour (we use GF Jules – affiliate link)

baking powder

baking soda


ground cloves


butter or dairy-free butter

walnuts (omit if nut-free)



and water.

gluten free pumpkin muffins #glutenfree #glutenfreerecipes www.healthygffamily.com

As an aside, you may have noticed that we are affiliate for GFJules.  To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the Gluten-Free Pumpkin Cranberry Muffins…

The batter comes together in no time.

gluten free pumpkin muffins www.healthygffamily.com

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!

Giuten free pumpkin cranberry muffins #glutenfreerecipes www.healthygffamily.com

Bonus: The recipe doubles well and muffins freeze well.

Hope you love them as much as we do!

Giuten free pumpkin cranberry muffins #glutenfreerecipes www.healthygffamily.com

Scroll down for recipe and leave a comment if you try.


Giuten free pumpkin cranberry muffins #glutenfreerecipes www.healthygffamily.com
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5 from 4 votes

Pumpkin Cranberry Muffins

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast, Snacks, Fall, Muffins
Cuisine: Gluten-Free, Vegetarian
Servings: 12 muffins
Author: Healthy Gluten-free Family


  • 1/3 cup butter or dairyfree alternative we have baked these with Earth Balance soy free sticks
  • 1 cup sugar
  • 2 eggs
  • 1/2 15 oz can pure pumpkin which equals 1/2 cup + 1/3 cup canned pure pumpkin
  • 1/3 cup water
  • 1 2/3 cup Flour I use GFJules - affiliate link ]
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup fresh cranberries whole or chopped -- we prefer whole + extra for topping
  • 1/3 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.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!

14 thoughts on “Pumpkin Cranberry Muffins

  1. 5 stars
    Another winning recipe! I’ve already baked these four times in the last two weeks. ?
    We like to add semi or white chocolate chips. I took these and your apple crisp to parties and both desserts received rave reviews! Nobody could believe they were gluten free!

  2. Delicious muffins! Must make for your family and friends. They are great freezer muffins to have on hand. We like them with chopped walnuts. Can’t wait to make more of Karen recipes.

  3. 5 stars
    These were great!! It is hard to choose which is our favorite- apple cinnamon, blueberry or pumpkin muffins! I have never added cranberries, but loved the combo. Thanks!

  4. 5 stars
    These are SO good! So pretty with the pumpkin and the cranberry and you would never know they are gluten free. My husband and 2 year old loved them also! I used a little less sugar and dairy free butter and still amazing.

  5. I am about to make these and can’t wait to try them! One note: I am doubling the recipe so that I use my whole can of pumpkin. When I set it to print and double it here in the site, it actually quadruples the pumpkin – I think because it doubles 1/2 a 15 oz can to 1 30 oz can.

    1. First, hope you love them! Second, we just recently updated our recipe program so the doubling/ halving recipes is a new option and I am still learning how some of the measurements read when they are halved or doubled…. And I see the issue! You are correct, it is one can or 15 oz…. the recipe program does not seem to understand a can as a measurement. I am going to think about how to update it…. THANK YOU for letting me know!

  6. Love this recipe! Do you think it would work to cut down on the butter and use half applesauce to lower the fat content? Thanks!

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