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Healthy Pumpkin Cranberry Muffins

These pumpkin cranberry muffins are light and tender treats full of warm spices. Festive and flavorful, they’re bursting with fresh cranberries in each bite. Pumpkin cranberry muffins make for a cozy breakfast, snack or dessert. 

Pumpkin Cranberry Muffins

Healthy muffins are always a hit in my house – some of our favorites include blueberry lemon muffins and chunky monkey muffins. During this time of year, I make a ton of these pumpkin muffins with cranberries. They’re the perfect blend of sweet and tart flavors! When fresh cranberries are in season, I bake with them almost every week. I just can’t get enough of that sweet-tart flavor combination.

You can also never go wrong with baked goods when they involve pumpkin. Some of my favorite pumpkin recipes include pumpkin oatmeal muffin cups and pumpkin breakfast cookies. These pumpkin cranberry muffins are great to have on hand for a fall snack, and they freeze well too, so make a double batch!

Pumpkin Cranberry Muffins served on a white plate

Ingredients In Pumpkin Cranberry Muffins

These muffins are made with wholesome ingredients and are low carb, gluten-free, paleo and absolutely delicious. They require just 1 bowl and about 30 minutes. The ingredients list is also really simple, with the basics being flour, maple syrup, eggs, pumpkin, pumpkin pie spice, coconut oil, and cranberries.

The flour used in this recipe is coconut flour. I’ve experimented with oat flour, whole wheat flour and almond flour before but this was my first try with coconut flour.

Coconut flour is gluten free, high in fiber and low in carbs making it a good match for many different types of diets (i.e. diabetics, low carb, gluten-free, etc).

Coconut flour is different than other flours in the sense that it is very dry and absorbs liquid like a sponge so don’t be surprised by the wet-dry ratio of ingredients when you peek at the recipe. There is a lot of liquid and very little flour, but rest assured that’s the way it’s suppose to be.

I am not attached to any one flour or technique when it comes to baking. Sometimes I go with oats, sometimes almond, sometimes wheat and now coconut adds to the list. It’s fun to try new things and I love sharing what I learn with you.

The coconut flour reminded me a little of almond flour in texture, but was a bit lighter and created a very light tasting muffin (which I liked). I also like that eating a muffin can be a non-carbo-sugar loaded experience. That works for me;)

two Pumpkin Cranberry Muffins stacked

How To Make Pumpkin Cranberry Muffins

This recipe could not be easier and you’ll only need one bowl!

Tips For Cranberry Pumpkin Muffins

Cranberry Muffin Variations

There are so many different ways to add new flavors to these muffins, here are a few of my favorites.

Pumpkin Cranberry Muffins topped with chopped pecans

These pumpkin cranberry muffins are so festive and delicious. They’re perfect for a holiday brunch, or an everyday snack option. They’re even great to package up in cute boxes to give to friends, family and teachers for a welcome fall treat. Once you try these muffins, you’ll be as hooked as we are!

More Sweet Fall Treats To Enjoy:

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Pumpkin Cranberry Muffins in a muffin tin

Pumpkin Cranberry Muffins
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4.17 from 60 votes

Healthy Pumpkin Cranberry Muffins

These pumpkin cranberry muffins are light and tender treats full of warm spices. Festive and flavorful, they're bursting with fresh cranberries in each bite. Pumpkin cranberry muffins make for a cozy breakfast, snack or dessert. 
Course: breads + muffins, BREAKFAST, DIET
Cuisine: American, gluten free, kids, low carb + keto, vegetarian
Author: Dani Spies
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 12 servings
Calories: 156kcal

Ingredients

  • 6 eggs beaten
  • 1/4 cup pumpkin purée
  • 1/2 cup melted coconut oil
  • 1 tsp. vanilla
  • 1/4 cup maple syrup
  • 1/2 cup coconut flour
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 tbsp. pumpkin pie spice
  • 1/2 cup fresh cranberries

Instructions

  • Preheat oven to 350 degrees.
  • Whisk together the eggs, pumpkin, coconut oil, vanilla extract, and maple syrup.
  • Add in coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until everything is well combined. Gently fold in cranberries.
  • Divide batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray. Pop in the oven and bake for 35 minutes. Enjoy.

Notes

I love serving these muffins toasted with a schmear of cream cheese on top.  It makes for a delicious breakfast along side a cup of coffee.

Nutrition

Serving: 1muffin | Calories: 156kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 151mg | Potassium: 64mg | Fiber: 2g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 0.8mg

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