pumpkin cranberry muffins

These pumpkin cranberry muffins are light and tender treats full of warm spices. Festive and flavorful, they&#x27;re bursting with fresh cranberries in each bite. Pumpkin cranberry muffins make for a cozy breakfast, snack or dessert. 

Pumpkin Cranberry Muffins

eggs (beaten)

pumpkin purée

coconut oil

vanilla

maple syrup

coconut flour

salt

baking soda

pumpkin pie spice

cranberries

Preheat oven to 350 degrees.

Whisk together the eggs, pumpkin, coconut oil, vanilla extract, and maple syrup.

Add in coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until everything is well combined. Gently fold in cranberries.

Divide batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray. Pop in the oven and bake for 35 minutes. Enjoy.

https://content.jwplatform.com/videos/FzswayZJ.mp4

These Pumpkin Muffins are stuffed with cranberries and full of warm spices. They are definitely my favorite pumpkin muffin recipe to date and make for a cozy breakfast, snack or dessert.

PUMPKIN MUFFINS | healthy paleo muffin recipe

Fresh, tart cranberries come together with pumpkin purée and warm spices to create the perfect muffins to enjoy this fall and winter. These Vegan Pumpkin Cranberry Muffins are easy to make and are perfect with a cup of coffee or tea for breakfast, snack, or even dessert!

Vegan Pumpkin Cranberry Muffins

all-purpose flour

baking powder

cinnamon

ginger

100% pure pumpkin purée

brown sugar

white cane sugar

unsweetened, plain non-dairy milk

apple cider vinegar

almond extract

Preheat oven to 350°F.

Spray a 12-cavity muffin pan lightly with oil or add paper liners and set aside.

In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, and salt.

In a large mixing bowl, whisk together the pumpkin, brown sugar, and white sugar until smooth. Add the milk, vinegar, and almond extract and whisk again until smooth.

Pour the dry ingredients into the wet and stir them together just until combined. Do not over mix! Lump are fine.

Add the cranberries and mix gently to distribute throughout.

Dollop the batter into the prepared muffin pan filling each cavity about 3/4 of the way. An ice cream scoop works great for this! Add 2 to 3 fresh cranberries to the top of each muffin batter, if desired.

Bake for 22 to 24 minutes until the tops are set, the sides start to pull away from the pan, and a toothpick inserted in the middle comes out clean.

Let cool in the pan on a wire rack for a few minutes before removing them from the pan and let them continue to cool completely.

Replaced pumpkin with 2 overripe bananas and applesauce to make it 1 cup. Still delicious but needs to cook at least 25 minutes in silicon muffin pans

I will definitely make again. I subbed just shy of half the flour with oat flour and the white sugar with date syrup. Good enough I went back to buy more cranberries for freezing! I did add the 1/4 tsp clove and nutmeg and 1/2 cup walnuts

Top 2 pumpkin cranberry muffins recipes from across the web

The most viewed pumpkin cranberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Cranberry Muffins

Vegan Pumpkin Cranberry Muffins

Top 2 pumpkin cranberry muffins recipes from across the web

The most viewed pumpkin cranberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Cranberry Muffins

Vegan Pumpkin Cranberry Muffins

The most viewed pumpkin cranberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine