The Best Gluten Free Pumpkin Cranberry Muffins with Chocolate Chips

These jumbo gluten free 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 who you serve them to!

Quick and Easy Muffins

If you’re anything like me, sometimes you just have a few extra minutes in your day to throw something tasty in the oven, and you don’t want a complicated recipe. These muffins are perfect for times like that! Not only are they quick to put together, but they also don’t need any fancy tools like mixers or even too many dishes. They bake quickly, so you can get to enjoying them in no time!

Are Gluten Free Pumpkin Cranberry Muffins Healthy?

Made with coconut sugar and oat flour, these muffins are some of the healthiest muffins around that still taste delicious (I’m not into “sweets” that don’t taste like it).

Coconut sugar is one of the best alternatives to regular sugar since it has a low glycemic index and even contains various minerals.

Oats are also great for you! In fact, they are one of the healthiest grains available packed with fiber, protein, and numerous vitamins. As a bonus, I love making my oat flour from sprouted oats which have even more health benefits.

Finally, pumpkin and cranberries are both loaded with amazing nutrition as well. You can feel great about eating these muffins and feeding them to your family!

How Long Do Gluten Free Pumpkin Cranberry Muffins Keep?

For best results, store the muffins in an airtight container in the fridge for up to three days. Due to the fresh, unprocessed ingredients, they don’t last as long as many other muffins, and I don’t recommend keeping them on the counter once they have cooled. However, since they are so tasty, you won’t have a problem eating them within 3 days!

Can I Freeze Them?

Muffins are often one of the best snacks to freeze, and these muffins are no exception. If you’re planning to freeze them, let them cool completely, remove them from the pan, and place in an airtight container. You can store them in the freezer for 2-3 months. When you’re ready to thaw them, remove from the freezer and thaw in the fridge. 

How to Make Oat Flour

You can always buy oat flour, but it’s 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.  

1. Add oats to a food processor or blender making sure not to overfill. 
2. Pulse until they turn into a fine flour-like powder. 
3. Use right away or place in an airtight bag or container and store in a cool, dry place. 

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.

Tools You May Need

Muffin pan

Mixing bowls

Measuring cups and spoons

Whisk

Silicone spatula

Food processor (if you’re making your own oat flour)

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Ingredients 

• Oat flour – 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 – Not pumkin pie filling
• Milk – Regular dairy milk, almond milk, or coconut milk. It’s completely up to you!
• Coconut sugar – You can substitute brown sugar if you prefer.
• Chocolate chips – Semi-sweet. If you need this recipe to be dairy-free, make sure to get dairy-free chocolate chips.
• Cranberries – Fresh or frozen
• Eggs
• Baking soda
• Spices
• Salt – Himalayan or sea salt is best.

How to Make Gluten Free Pumpkin Cranberry Muffins with Chocolate Chips

Start by preheating your oven to 350 degrees. 

Then grease a regular size 12-cup muffin pan. I prefer to use avocado oil to grease the pan, but you can use whatever oil you usually like using for this. If you want to make sure the muffins don’t stick, line the pan with paper baking cups instead.

In a large mixing bowl, whisk together the pumpkin puree, milk, coconut sugar, vanilla extract, and eggs. 

In another bowl, mix the dry ingredients: oat flour, baking soda, spices, and salt. 

Then add the dry ingredients to the wet ingredients and stir to combine. 

Finally, fold in the chocolate chips and cranberries until they are well distributed throughout the batter.

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.

Bake 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Let the muffins cool for at least 10 minutes and then gently remove them from the pan. To avoid the muffins sticking to the pan, slide a sharp knife around the edges before taking them out.

Enjoy your delicious muffins warm or refrigerate for later!

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome

More Healthy Snack Recipes

Simple Banana & Date Oatmeal Cookies – Gluten-Free Snack Recipe

The Best Coconut Date Balls – Healthy and Easy

The Best Gluten Free Pumpkin Cranberry Bread with Chocolate Chips