Description
These Pumpkin Cranberry Muffins are soft, fluffy, and so easy to make! Fresh cranberries add a slight tanginess that goes really well with warming spices in pumpkin pie spice.
Ingredients
Units
Scale
- 1 1/2 cup all-purpose flour (I use Bob’s Red Mill 1:1 gluten-free flour)
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 2 large eggs
- 3/4 cup packed brown sugar
- 2 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1/2 cup pumpkin puree
- 1/2 cup Greek yogurt (I recommend full-fat)
- 1/2 cup milk (I use cashew or almond milk, but whole milk works too)
- 1 cup cranberries (fresh or frozen)
- 1 tsp tapioca starch (or cornstarch)
- 1-2 tbsp turbinado sugar
Instructions
- Preheat your oven to 400°F and line a 12-muffin pan with paper liners and set aside.
- In a medium bowl, whisk together all-purpose flour, baking soda, pumpkin pie spice, and ground cinnamon. Set aside.
- In a large bowl, whisk together eggs, brown sugar, vanilla extract, and sea salt.
- Add pumpkin puree and Greek yogurt and whisk until well incorporated.
- Whisk in milk.
- Add the dry ingredients in two batches and whisk until just mixed. Don’t overmix.
- In a small bowl, toss together cranberries (set a few aside for garnish if desired) and tapioca starch.
- Fold the cranberries into the batter.
- Spoon the muffin batter into your prepared muffin pan and top with any reserved cranberries, and sprinkle with turbinado sugar.
- Bake in the preheated oven at 400°F for 5 minutes. Then, without opening the oven, lower the heat to 350°F and bake for another 25-28 minutes, or until golden and a toothpick inserted into the middle comes out clean.
- Allow the muffins to cool in the pan for at least 5 minutes before carefully taking them out and placing them on a cooling wire rack. Enjoy warm.
Equipment
Notes
Storing: I recommend storing the muffins in the fridge in an airtight container for up to 4-5 days. You can also freeze them in a freezer bag or a freezer-safe container for up to 3-4 months.
Reheating: Reheat the muffins in a preheated oven at 300°F for about 8-10 minutes. If they’re frozen, you can defrost them in the fridge or on the counter first, or reheat from frozen in the oven. You may need to slice the muffin in half once it’s soft and put it back into the oven because the middle could still be frozen.