ย 

Pumpkin Cranberry Muffins (Gluten-free, Low sugar!) ๐ŸŠ

Updated: Apr 7


I've made my fair share of muffins, and it's been challenging to find a muffin that's not only allergy-friendly, but also tastes delicious and is easy on the stomach. Well, this one hits the spot! I eat these delightful, nourishing treats with soups and stews, as a snack, or in place of toast. I also bring them to potlucks, and they're often the first item to go! Gluten-free, dairy-free, sugar-free, and full of yummy pumpkin spice!


Pumpkin Cranberry Muffins


Ingredients

  • 1 and 3/4 cups all-purpose gluten-free flour

  • 1/4 cup 100% pure maple syrup

  • 1/2 cup unsweetened applesauce

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 teaspoons cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon ground or chopped fresh ginger

  • 2 eggs (To make vegan, either mix 1 tablespoon of ground flax seeds and 3 tablespoons of warm water, OR mix 2 tablespoons arrowroot powder with 3 tablespoons warm water)

  • 1, 15 ounce can pure pumpkin puree

  • 1/4 cup coconut oil, melted, or avocado oil

  • 1 teaspoon vanilla extract

  • 1 teaspoon orange extract

  • 1/2 cup fresh (or frozen) unsweetened cranberries

Optional:

  • 1/2 cup ground walnuts

  • 1/2 cup unsweetened coconut flakes

  • 1/2 cup dark chocolate chips

  • Drizzle with coconut manna, dairy-free butter, unsweetened jam, or raw honey

Directions


1. Preheat the oven to 375 degrees, and place 12 paper liners into each well of your standard size muffin baking pan, or double for mini muffins. If you donโ€™t have liners, lightly grease the pan with a tiny bit of coconut or avocado oil on a paper towel, or use avocado oil baking spray that is free of additives and propellants.

2. Whisk together the eggs, applesauce, pumpkin puree, coconut oil and vanilla extract. Add in flour, baking soda, salt and spices, and mix together. Do not over mix - just stir until everything is incorporated into the batter.


3. Fill each tin about half full with batter.

4. Bake muffins for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Store muffins in an air-tight container on the counter for up to 3 days (1-2 days in a humid climate), or store in the freezer in freezer bags for up to one month. Enjoy!

Adapted from Lovely Little Kitchen


Have you made these tasty treats? Added your own special touch? Drop your questions and comments below! ๐Ÿ™‚

78 views0 comments

Recent Posts

See All
ย