Mmmmmmm…aren’t we glad it’s fall?
It’s the perfect time to whip up a batch of my Pumpkin Cranberry Muffins.
Bonus, if you’re a g-free family, these work so well with gluten-free flour too! We always use Namaste when baking for an easy cup for cup swap.
Happy weekend, friends! xx
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Pumpkin Cranberry Muffins
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
Description
It’s the perfect time to whip up a batch of my Pumpkin Cranberry Muffins. There is nothing more quintessentially fall than a pumpkin muffin…with cranberries too 🙂 .
Ingredients
Scale
- 1 cup of sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 (15 oz) can of pumpkin (I used Libby’s)
- 2 cups of all purpose flour (we use gluten-free)
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2 cups of dried cranberries
Instructions
- Preheat oven to 350 degrees.
- Place cupcake liners in a muffin tin (use two tins if making more than one dozen). Set aside.
- In a mixing bowl, beat sugar, vegetable oil and egg with an electric mixer. Beat in pumpkin. Set bowl aside.
- In a second mixing bowl, whisk together with a fork your flour, baking soda and pumpkin pie spice.
- Pour pumpkin mixture slowly into flour mixture and blend together until just moistened with a spoon (not your mixer). Stir in your dried cranberries. Next, divide batter between the muffin tin and bake 18 to 20 minutes or until a toothpick inserted in the middle comes out clean.
- Allow muffins to cool 10 minutes before removing from the pan to finish cooling.
Notes
If you’re a g-free family, these work so well with gluten-free flour too! We always use Namaste when baking for an easy cup for cup swap.
Shelley Alonzo says
I made these for my little guy that is gluten free but also allergic to milk and eggs–we used oat flour and flax seed (for the egg) and he LOVED them! Thanks for the great fall recipe that our whole family can enjoy!