That being said, these Cranberry Pumpkin Muffins are something special! They’re the only muffins I’ve made using pumpkin puree as the binder. I usually use flax-meal or applesauce, sometimes bananas. But never pumpkin before! Turns out, it works beautifully!
It also makes for the perfect fall muffins. Like, if fall was a flavor, it would be these muffins. They’re soft, lightly spiced with pumpkin and filled with juicy, tart bites of cranberry.
I also top them off with a generous layer of beet sugar to give them an extra sweet and deliciously crunchy muffin top. If you wanna throw in some nuts or pumpkin seeds, I wouldn’t blame ya one bit!
Cranberry Pumpkin Muffins (V/GF)
These muffins are soft, lightly spiced with pumpkin and filled with juicy, tart bites of cranberry. I also top them off with a generous layer of beet sugar to give them an extra sweet and deliciously crunchy muffin top!
- 1 cup gluten free all purpose flour
- 1/3 cup almond flour
- 1/3 cup coconut sugar
- 1/4 cup flax-meal
- 1 1/2 tsp baking soda
- 1 tsp pumpkin spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil
- 1/4 cup unsweetened nondairy milk (I use almond milk)
- 1 tsp vanilla extract
- 3/4 cup frozen cranberries
Preheat oven to 375 degrees F. Line two muffin trays (enough for 12 muffins) with paper liners and set aside. I use a larger muffin to make 6 large muffins. Either one works!
In a medium bowl, mix together both flours, coconut sugar, flax meal, baking soda, pumpkin spice, cinnamon and salt until completely combined.
In a large bowl, whisk together pumpkin puree, maple syrup, coconut oil, almond milk, vanilla extract until combined.
Add wet ingredients to dry ingredients and mix thoroughly. Then fold in the cranberries.
Scoop batter evenly into muffin tins so they're 3/4 of the way filled.
Top with optional sugar and bake muffins for 25-30 minutes or until a toothpick inserted comes out clean.
Let cool slightly before serving and enjoy!!!