Healthy Pumpkin Cranberry Muffins
Before we turn over in to a world of candy-canes, chocolate, and peppermint, I have just one more pumpkin recipe for you….
Lately I’ve been attending a local coffee shop near my apartment that has the BEST gluten-free and vegan cranberry pumpkin muffins. I’ve made it my little routine to grab my laptop and head over there for an afternoon snack during the week. The amount I’ve consumed at this point is way more than I can count, but completely worth it.
I had a little pumpkin puree left in my fridge from a recently opened can and thought what better way to use it than re-create the infamous coffee shop muffin at home? (Pumpkin muffins on repeat).
These muffins are not vegan or gluten free.. but the pumpkin, maple syrup, cranberries, and spices in this recipe are all reminiscent of the coffee shop version, and possibly a tad healthier. The whole wheat pastry flour in the recipe makes the texture extra fluffy, then there’s bits of crunch from the cranberries and pumpkin seeds. I love when a muffin has a little crunch such as nuts, crumb topping, or fruit. I’ve really found that those little ingredients make all the difference in the overall texture.
Another great characteristic with these muffins is that they can be made all in one bowl in less than 30 minutes (love those recipes!) So don’t throw that pumpkin away yet and add these muffins to your Thanksgiving breakfast menu. They’re perfect for make ahead.
Healthy Pumpkin Cranberry Muffins
Ingredients
- 1 egg room temperature
- 1/3 cup coconut oil melted and cooled
- 1 1/2 tsp vanilla
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup almond milk or regular
- 1 cup whole wheat pastry flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 cup cranberries
- 1/2 cup pumpkin seeds
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with liners and spray with cooking oil. Set aside.
- In a medium size bowl, mix the egg, coconut oil, vanilla, pumpkin puree, maple syrup, and almond milk until combined.
- Add in the flour, baking soda, baking powder, salt, and pumpkin pie spice. Slowly stir with a spatula until everything is just incorporated.
- Carefully add in the cranberries and pumpkin seeds. Stir until just combined, but do not over mix.
- Using a cookie scoop, scoop the muffin mixture in to each liner. Top with more cranberries or pumpkin seeds if desired.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
Notes
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