These jumbo pumpkin cranberry muffins are loaded with rich chocolate chips and bursts of tart cranberries. Simple and healthy, they are a festive treat served with tea or coffee!
I love fall flavors, and pumpkin and cranberries are one of my all-time favorite flavor combinations! Combined with rich, warm spices, I just can’t get enough of this sweet and tart combination.
The other day I was thinking about making my gluten free pumpkin cranberry bread recipe, but I decided to modify it to make muffins instead. I’m so glad I did! They are just as delicious as the bread and even easier to eat.
The flavor combination of sweetness, spiciness, and tartness in these muffins is just so delicious! I love allergen-friendly recipes that don’t compromise flavor, and this recipe definitely meets that goal. These muffins are sure to be a hit no matter where you serve them!
Why You’ll Love Pumpkin Cranberry Muffins
Classic fall flavors – Tart cranberries are balanced with rich pumpkin and chocolate flavors for a delicious fall treat.
Quick and easy – These muffins fit right into your busy day, and don’t take much time to get in the oven.
Healthy recipe – Made with simple, healthy ingredients, these muffins are make perfect fun fall treat!
Simple gluten-free muffins – Gluten-free baking can get complicated, but this recipe is simple and easy.
How to Store Leftovers
For best results, store the muffins in an airtight container in the fridge for 3-5 days. You can eat them cold or reheated.
Can I Freeze Pumpkin Cranberry Muffins?
Muffins are often one of the best snacks to freeze, and these muffins are no exception! To do so, let them cool completely and place in an airtight container in the freezer.
You can store them in the freezer for 2-3 months. When youâre ready to eat them, remove from the freezer and thaw in the fridge.
How to Make Oat Flour
You can always buy oat flour, but itâs so easy to make your own from rolled or quick oats. There are usually more healthy choices (glyphosate-free, sprouted, organic, gluten-free, etc.) when you buy rolled oats, and I always like buying one ingredient and using it in multiple ways.
- Add oats to a food processor or blender making sure not to overfill.
- Pulse until they turn into a fine flour-like powder.
- Use right away or place in an airtight bag or container and store in a cool, dry place.
For more detailed instructions, see How to Make Oat Flour At Home.
Note: The amount of oat flour you have at the end of the process will always be less than the amount of oats you started with. Make sure to measure your oat flour before using it in any recipe.
FAQs
Yes, you can use dried cranberries, however, fresh cranberries are more flavorful and have a better texture.
No, canned pumpkin pie mix has added ingredients such as sugar and spices while pumpkin puree is simply pureed pumpkin. For this recipe, make sure to use pumpkin puree.
No, this recipe is created specifically for oat flour, and other types of flour won’t work.
Tools You May Need
Food processor (if you’re making your own oat flour)
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Ingredients
Oat flour â Homemade or store-bought both work great. If it’s important for the muffins to be gluten-free, make sure to use gluten-free oat flour.
Pumpkin puree â Not pumkin pie filling
Milk â Regular dairy milk, almond milk, or coconut milk. It’s completely up to you!
Coconut sugar â You can substitute brown sugar if you prefer.
Chocolate chips â Semi-sweet are my favorite for this recipe. If you need these muffins to be dairy-free, make sure to get dairy-free chocolate chips.
Cranberries â Fresh or frozen are best.
Eggs
Baking soda
Spices – Mountain Rose Herbs is my favorite affordable source for organic, premium spices.
Salt â Himalayan or sea salt is best.
How to Make Pumpkin Cranberry Muffins
Step 1: Preheat your oven to 350 degrees and grease a regular size muffin pan. I prefer to use avocado oil to grease the pan, but you can use whatever oil you usually like using for this.
In a large mixing bowl, whisk together the pumpkin puree, milk, coconut sugar, vanilla extract, and eggs.
Step 2: In another bowl, mix the dry ingredients: oat flour, baking soda, spices, and salt.
Step 3: Then add the dry ingredients to the wet ingredients and stir to combine.
Step 4: Finally, fold in the chocolate chips and cranberries and stir until they are well distributed throughout the batter.
Step 5: Now divide the batter between the 12 muffin cups in the pan. You will need to slightly overfill the cups to make them turn out nice and big.
Step 6: Bake 25-30 minutes or until a toothpick inserted in the center of a muffin comes out mostly clean.
Let the muffins cool for 10 minutes before gently removing them from the pan. To avoid them sticking, slide a sharp knife around the edges before taking them out.
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Fall Snacks
Gluten-Free Pumpkin Cheesecake Bars
Gluten-Free Cranberry Crisp Bars with Leftover Cranberry Sauce
Best Gluten Free Apple Crisp without Refined Sugar
Pumpkin Cranberry Muffins with Chocolate Chips
Delicious and healthy, pumpkin cranberry muffins with chocolate chips are sure to satisfy all of your fall cravings! They are easy and quick to make for any occasion.
Ingredients
- 1 1/4 cups pumpkin puree (not pumpkin pie filling)
- 1/3 cup milk (dairy or non-dairy)
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 3 1/2 cups oat flour (if you need the muffins to be gluten free, use gluten-free oat flour)
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (if you need the muffins to be dairy free, use dairy-free chocolate chips)
- 1 1/4 cups cranberries
Instructions
- Preheat your oven to 350 degrees.
- Grease a 12 cup muffin pan or line with baking cups.
- In a large mixing bowl, whisk the pumpkin puree, milk, coconut sugar, vanilla, and eggs.
- In a separate bowl, mix the dry ingredients: oat flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Then add the dry ingredients to the wet ingredients and mix to combine.
- Fold in the chocolate chips and cranberries.
- Evenly divide the batter between the muffin cups.
- Bake at 350 degrees for 25 - 30 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean.
- Cool for about 10 minutes before removing from the pan. Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 226Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 275mgCarbohydrates: 37gFiber: 4gSugar: 14gProtein: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
