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.
🍁🧡Gluten-Free Pumpkin-Cranberry Muffins! Packed with a whole lotta' pumpkin, cranberries, and warm spice, these muffins are the perfect Fall treat. 🎃🍂 #glutenfree #fallflavors #muffins #pumpkin #cranberry #CookingGfreeDeliciously @GfreeDelicious
Live Fully Nourished @GfreeDeliciously
Delicious, Gluten-Free, and Healthy Meet!
I promise not to spam you. Pinkie swear!
- ADVERTISEMENT -
Long a fixture in both commercial and home kitchens, KitchenAid’s iconic stand mi... [More]
Le Creuset’s cast iron Dutch ovens are perfect for slow cooking, simmering soups ... [More]
Cultivated and cured on the island of Madagascar, each vanilla bean is hand-selected fo... [More]
Large capacity food processor makes cooking for crowds a snap. Whether you’re mak... [More]
Now you can check on the accuracy of liquid measures by looking straight down at your c... [More]
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!
Thanks for stopping by. Have a happy time cooking!
XXO
Kymberley
P.S. When you try this recipe, let us know how you like it! Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom right of your screen to jump to the comment area below.
NO Need to Look for Your Calculator:
Adjusting the serving size of recipes is easier than you may think.
To change the number of portions that a recipe makes go to the “Servings” quantity in the recipe section below. Hover over the servings amount and a slider box will appear above the amount. Slide the toggle to adjust the desired number of portions you want to make. Please note that the ingredient measures will change to decimal equivalents when the serving amount is adjusted.
Need more help with cooking and recipe conversions? Head to the Good Cooking’s Recipe Conversions Guide for their online collection of helpful links!
Pumpkin Cranberry Muffins
EQUIPMENT
- 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)
INGREDIENTS
- 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
For the Crumble Topping
- ¾ cup gluten-free Quick Cooking Oats
- ½ cup gluten-free all-purpose flour
- ¼ cup Light Brown Sugar
- 4-6 tablespoons unsalted cold Butter
- ½ teaspoon ground Cinnamon optional
- ¼ teaspoon salt
INSTRUCTIONS
- 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. [2]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. [1]
YOUR OWN NOTES
KITCHEN NOTES
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.Nutrition
Recipe Card powered by WP Recipe Maker
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
Copyright © 2017-2024 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.
RECIPE TAGS:
Share the L♥VE
When you make our recipes, snap a photo, post it, and tag it with #CookingGfreeDeliciously on Instagram. Enjoy, xo!
