Pumpkin Cranberry Muffins – A Perfect Fall or Holiday Treat
Our delicious Pumpkin Cranberry Muffin recipe is not only gluten-free, but it is also incredibly easy to make. Bursting with warm autumn flavors, these soft, fluffy muffins with cozy, warm spices bake into the perfect breakfast or snack. The combination of pumpkin puree and tart cranberries creates a moist and flavorful muffin that will impress everyone, even gluten-eaters. So, whip up a batch of these muffins today to enjoy the taste of fall in every bite!
Please note that the calories listed reflect the total yield amount for this recipe.
Here’s what you’ll love about this recipe…
This recipe doubles easily to feed a crowd, and it’s perfect for making ahead to jump-start your holiday preparations. These muffins are delicious when eaten warm, so if they have completely cooled, we recommend popping them in the microwave for about 15 to 20 seconds on medium-high to heat through before serving them to guests. Enjoy them at breakfast or as a festive addition to any holiday buffet or dessert table.
In a hurry?
These muffins are also a great take-along treat.
Need a quick gift?
Wrap them up in a festive bag or box to give as a homemade gift to friends and family.
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Make Them in Advance
Bake up to one month in advance, placing them in a heavy-duty zip-top freezer bag to freeze until needed. Let the muffins thaw at room temperature, and then warm them in the microwave (as noted above) before eating.
💭 Before we go...
We hope you’ll love this recipe as much as we do!
No matter how you choose to enjoy these Pumpkin Cranberry Muffins, the combination of the sweet and earthy flavors of pumpkin with the tartness of cranberries makes them filled with seasonal flavor. The hint of warm, peppery spice elevates their over-the-top deliciousness, making them an excellent muffin for any autumn occasion or holiday gathering.
So, let’s get going with our recipe to help you make these pumpkin-cranberry muffins gluten-free. Enjoy!
Looking for more muffin recipes? Here are a few more to try…
Keep scrolling to the recipe card below to print or save the recipe for Pumpkin Cranberry Muffins to your recipe box. Then make a batch to try them for yourself!
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Pumpkin Cranberry Muffins
- 1 12 cavity Muffin Pan
- 12 Paper Muffin Cup Liners
- 1 Cutting Board
- Utensils (Cooks Knife, Whisk, Measuring Cups and Spoons, Rubber Spatula or Large Spoon)
- 1 ½ cups gluten-free all-purpose flour I used Better Batter Original All Purpose Flour Blend
- 1 teaspoon Baking Soda
- ¾ teaspoon ground Ginger
- ½ teaspoon Baking Powder
- ½ teaspoon ground Cinnamon
- ¼ teaspoon Salt
- ⅓ teaspoon ground Cloves
- 1 cup granulated Sugar
- 1 cup canned Pumpkin
- ½ cup Buttermilk or substitute ½ cup milk + 1 teaspoon white vinegar
- ¼ cup Light Brown Sugar
- 2 tablespoons Canola Oil
- 1 large Egg
- ⅔ cup sweetened dried Cranberries chopped (such as Craisins)
- 12 paper Muffin Cup Liners or Coconut Cooking Spray
- Preheat oven to 375°F. Place the paper muffin cup liners into each cavity of a muffin pan or spray each cavity with coconut cooking spray. Set aside until needed.
- Lightly scoop the flour into dry measuring cups and level with a knife before adding it to a medium-sized bowl. Whisk the baking soda into the flour, then add the next five ingredients and whisk to combine.1 1/2 cups gluten-free all-purpose flour, 1 teaspoon Baking Soda, 3/4 teaspoon ground Ginger, 1/2 teaspoon Baking Powder, 1/2 teaspoon ground Cinnamon, 1/4 teaspoon Salt, 1/3 teaspoon ground Cloves
- Combine the granulated sugar along with the next five ingredients into a large bowl; beat with a hand mixer on medium speed until well blended (about 3 minutes).1 cup granulated Sugar, 1 cup canned Pumpkin, 1/2 cup Buttermilk, 1/4 cup Light Brown Sugar, 2 tablespoons Canola Oil, 1 large Egg
- Combine the flour mixture with the sugar and pumpkin mixture, beating at low speed just until combined. Fold in the cranberries.2/3 cup sweetened dried Cranberries
- Divide the batter equally among the prepared muffin cups. Bake at 375°F for 25 minutes or until a toothpick inserted in the center of the muffin comes out clean. Remove from the oven and cool for 5-10 minutes before eating. 12 paper Muffin Cup Liners or Coconut Cooking Spray
To make the crumble
- In a small bowl, add the oats, flour, brown sugar, and cinnamon; if desired, whisk to combine. Cut the butter into the mixture with a fork or pastry cutter to create crumbs. I like to start with 3-4 tablespoons of butter and add more as needed until the crumbs form. Do not over-mix. You are looking for the mixture to become crumbly (you do not want this to become incorporated like a dough).3/4 cup gluten-free Quick Cooking Oats, 1/2 cup gluten-free all-purpose flour, 1/4 cup Light Brown Sugar, 4-6 tablespoons unsalted cold Butter, 1/2 teaspoon ground Cinnamon, 1/4 teaspoon salt
- Evenly sprinkle the crumble across the top of each muffin before baking. 
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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