Print

Pumpkin Cranberry Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 85 reviews

These Pumpkin Cranberry Muffins are moist, flavorful, and perfect for fall or any time you crave a comforting, spiced treat. Made with pumpkin puree, a blend of warm spices, and tart cranberries, these muffins combine sweet and tangy notes with a tender crumb. The addition of avocado oil and Greek yogurt keeps them moist and tender, while the turbinado sugar topping adds a delicate crunch. They are perfect for breakfast, snacks, or dessert and can be made gluten-free by using a 1:1 gluten-free flour blend.

Ingredients

Dry Ingredients

  • 1 ½ cup all-purpose flour (or Bob’s Red Mill 1:1 gluten-free flour)
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ½ tsp fine sea salt
  • 1 tsp tapioca starch (or cornstarch)

Wet Ingredients

  • 2 large eggs
  • ¾ cup packed brown sugar
  • 2 tsp vanilla extract
  • ½ cup pumpkin puree
  • ½ cup avocado oil (or other cooking oil)
  • ½ cup Greek yogurt (full-fat recommended)
  • ½ cup milk (cashew, almond, or whole milk)

Additional

  • 1 cup cranberries (fresh or frozen)
  • 1-2 tablespoon turbinado sugar (for topping)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to preheat while you prepare the muffin batter, ensuring it reaches the optimal temperature for even baking.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, sea salt, and tapioca starch. This ensures all leavening agents and spices are evenly distributed throughout the flour.
  3. Prepare wet ingredients: In a separate bowl, beat the eggs lightly. Then add the packed brown sugar, vanilla extract, pumpkin puree, avocado oil, Greek yogurt, and milk. Whisk these together until the mixture is smooth and homogenous.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula just until combined. Avoid overmixing to keep the muffins tender and moist.
  5. Add cranberries: Toss the cranberries with the tapioca starch before folding them gently into the batter. The starch helps prevent the berries from sinking to the bottom during baking.
  6. Fill muffin tin: Line a muffin tin with paper liners or grease well. Spoon the batter evenly into the muffin cups, filling them about ¾ full for optimal rise.
  7. Sprinkle turbinado sugar: Lightly sprinkle 1 to 2 tablespoons of turbinado sugar over the tops of each muffin to create a sweet and crunchy crust when baked.
  8. Bake the muffins: Place the muffin tin in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully cooked.
  9. Cool and serve: Remove the muffins from the oven and let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • You can use fresh or frozen cranberries; if using frozen, do not thaw before mixing to avoid bleeding color into the batter.
  • For a gluten-free version, ensure to use a certified gluten-free 1:1 flour blend as specified.
  • Avocado oil can be substituted with other neutral oils like vegetable or canola oil.
  • The pumpkin pie spice can be replaced with an equivalent mix of ground cinnamon, ginger, nutmeg, and cloves if unavailable.
  • These muffins keep well in an airtight container for up to 3 days or can be frozen for up to 2 months.

Find it online: https://justsosavory.com/pumpkin-cranberry-muffins-recipe/