Gluten-free Pumpkin Cranberry Muffins

We had some pretty nasty storms in Indy yesterday afternoon. And while some were nervous, I felt strangely calm. I actually love storms. I grew up watching them roll in from the front porch with my parents. And since these storms were coming from the opposite direction of my front porch (and honestly, way too quickly to be safe out there), I stood in the kitchen and watched through the windows.

And then I decided I really wanted muffins.

I’ve had a can of pumpkin sitting in the cabinet for weeks waiting to be baked, so I grabbed the bag of cranberries out of the fridge (which I had actually bought to make cranberry sauce) and a basic pumpkin bread recipe and started in, modifying and adding as I went. What I ended up with was some delicious gluten-free pumpkin cranberry muffins.

You guys, these are seriously the best muffins I’ve ever made. They aren’t super sweet dessert muffins, but have just enough sugar in them to counter the tart cranberries. I want to eat all of them, all the time.

Gluten-free Pumpkin Cranberry Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 24 muffins

Gluten-free Pumpkin Cranberry Muffins


  • 3 cups gluten-free all-purpose flour
  • 2 tsp xanthan gum
  • 5 tsp pumpkin pie spice
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 c brown sugar
  • 1 c granulated sugar
  • 1 (15 oz) can 100% pure pumpkin
  • 4 eggs
  • 1/3 c vegetable oil
  • 1/2 c unsweetened applesauce
  • 1/2 c orange juice
  • 2 tsp vanilla
  • 1 (12 oz) bag fresh, whole cranberries


  1. Preheat oven to 350*. Grease muffin tin(s).
  2. Combine flour, xanthan gum, pumpkin pie spice, baking soda and salt in large bowl.
  3. Combine both sugars, pumpkin, eggs, vegetable oil, applesauce, orange juice and vanilla in large mixer bowl. Beat until just blended.
  4. Add pumpkin mixture to flour mixture and stir until moistened.
  5. Fold in cranberries.
  6. Spoon batter into muffin tins (3/4 full).
  7. Bake for 20-25 minutes or until wooden pick inserted in center comes out clean.
  8. Cool in tins on wire racks for 5-10 minutes, then remove to wire racks to cool completely.

You can easily make these muffins non-gluten-free by using regular all-purpose flour and omitting the xanthan gum. And decrease the cranberries to 1 cup if you prefer a less tart muffin.

Besides tasting so great, they look great too. The cranberries have such a bright color once baked and the contrast with the pumpkin muffin is beautiful.

I hope you enjoy them as much as I do. (My kids actually love them too, tart cranberries and all. Lucas ate two for breakfast this morning.) Enjoy!

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