Last updated on September 18th, 2023

These gluten-free, dairy-free cranberry pumpkin muffins make a perfect quick breakfast or snack. Tart cranberries and sweet pumpkin are the best flavor combo for fall muffins. This gluten-free cranberry pumpkin muffin recipe is easy to make, and the muffins come out so moist and fluffy you’ll forget they’re gluten free. In fact, you might want to double the recipe and freeze half to have on hand for later in the season.

Baking Tips for Gluten-Free Cranberry Pumpkin Muffins

After you incorporate the flour mixture into the batter, allow the batter to rest for about 5 minutes before adding the baking soda. The batter will become thicker as the dry ingredients absorb the liquids. After the resting time go ahead and beat in the baking soda so it will be activated just before you bake the muffins.

A medium cookie scoop is a useful tool for transferring batter to the muffin tin. A squeeze-handle ice cream scoop works well too.

It’s much easier to wipe down spills dribbled on the muffin pan before you pop it in the oven than it is to scrape off baked-on batter when the muffins come out.

Gluten-free muffins release more steam than those baked with wheat flour. Move muffins to a cooling rack as soon as safely possible so your muffins don’t get soggy in the muffin pan.

How to Rehydrate Dried Cranberries

Depending on the style of dried cranberries you’re working with, they might not plump up like rehydrated raisins, but it’s still important not to skip this step. If you don’t soak the dried cranberries before incorporating them into the batter, they will absorb moisture from the muffin batter, leaving you with dry muffins.

Soak your dehydrated cranberries in hot water for about 10 minutes. You could boil them with 2 cups of water in a saucepan, submerge them in a dish of hot water, or add dried cranberries and water to a microwavable bowl and heat in the microwave until the water boils, usually about 2 to 3 minutes. All 3 methods work well; it comes down to a matter of preference.

When the cranberries are done soaking, drain the water and set them aside until you’re ready to fold them into the muffin batter.

Cranberry Pumpkin Muffin Recipe

Ingredients

Directions

Soak dried cranberries in hot water for 10 to 15 minutes and then drain.

Meanwhile, preheat oven to 350° and prepare muffin pan wells with paper liners.

In a large bowl whisk together millet flour, tapioca flour, coconut flour, salt, and spices.

In a mixing bowl combine honey, olive oil, and eggs. Using either a stand mixer or hand mixer beat until frothy, about 2 to 3 minutes.

Add pumpkin puree and alternative milk and mix until well incorporated.

Add flour mixture to wet ingredients and beat until dry ingredients are fully blended.

Allow batter to rest for 5 minutes; it will thicken as the flour absorbs the liquids.

Add baking soda, and beat for an additional minute. Fold in rehydrated cranberries.

Scoop the batter into prepared muffin pan.

Bake 35 to 45 minutes, until an inserted toothpick comes out clean.

Allow muffins to cool in pan for 5 minutes then transfer to a wire rack to continue cooling.

Store in an airtight container at room temperature for up to 2 days or frozen for 3 months.

MAKES 12 MUFFINS

Other gluten-free muffin recipes you'll want to make:

• Gluten-free pumpkin muffins made with millet flour and raisins
• Coconut flour blueberry muffins