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Cranberry-Pecan Pumpkin Muffins on white plate
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5 from 9 votes

Cranberry-Pecan Pumpkin Muffins - Gluten-Free

Bake up these gluten-free satisfying and flavorful Cranberry-Pecan Pumpkin Muffins and fill your house with the aromas of cinnamon and cloves. With canned pumpkin and frozen cranberries you can enjoy fall holiday baking beyond the fall!
Course Breakfast or Dessert, Snack
Cuisine American
Keyword cranberry-pecan muffin, easy pumpkin cranberry muffins gluten free, gluten-free muffin, healthy cranberry-pumpkin muffin
Prep Time 15 minutes
Cook Time 35 minutes
Servings 12 Muffins
Author Beth

Equipment

  • Muffin tin
  • Cooling rack
  • Muffin Liners
  • Mixing bowls

Ingredients

  • cup butter or dairy-free spread
  • 3/4 cup coconut sugar use 1 cup if you like conventionally sweet baked goods, see note
  • 2 eggs
  • ½ cup minus ½ tablespoon pumpkin puree or 7 ½ tablespoons
  • cup water use ¼ cup at high altitude
  • 1 ⅔ cup flour I used cup4cup gluten-free flour, see note
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 cup fresh or frozen cranberries whole or chopped -- we prefer whole + extra for topping
  • cup chopped pecans for topping

Instructions

  • Preheat oven to 350 and place baking liners into 12 muffin tins.
  • In a large bowl, cream butter and sugar until fluffy.
  • Stir in eggs, pumpkin and water.
  • In a separate bowl combine flour, salt, baking soda, baking powder, cinnamon and cloves with a whisk or fork.
  • Add dry ingredients to wet and mix well without overmixing.
  • Stir in cranberries.
  • Spoon into muffin tins. Top with additional cranberries if desired, and chopped pecans.
  • Bake 30-35 minutes or until toothpick inserted into center comes out clean. Check muffins at 25 minutes and lightly cover with foil if the tops are browning too quickly, especially the cranberries. If you cover with foil, leave in an extra 10 minutes to make sure the centers cook well.
  • Let cool 10 mins. Remove from muffin tins and continue to cool on a rack.

Notes

We routinely reduce the sugar by a third or even half in published recipes for baked goods. Substituting coconut sugar for cane sugar reduces the sweetness still more, while giving a slight molasses flavor. If you prefer your baked goods sweeter, use the higher amounts I've given, and be sure to taste the batter before spooning it into the cups.
Every gluten-free flour blend will bake slightly differently. Blends containing rice will be lighter and crisper; those with bean flour will be denser; and a blend based on sorghum flour will be in-between. Cup4cup contains Cornstarch, White Rice Flour, Brown Rice Flour, rBST-Free Milk Powder, Tapioca Flour, Potato Starch, and Xanthan Gum.
This recipe adapted slightly from this one.