These Pumpkin Cranberry Orange Muffins are a delightful balance of sweet, tart, and cozy flavors, perfect for breakfast or a wholesome snack.
Packed with fiber from cranberries and pumpkin, plant-based nutrients from coconut oil, and moderate protein from eggs, these muffins are low in saturated fat and quick to make—ideal for everyday cooking or meal prep.
Pumpkin Cranberry Orange Muffins
Equipment
- 1 large mixing bowl
- 1 whisk or fork
- 1 spatula
- 1 muffin pan (12-cup)
- Paper liners or coconut oil/cooking spray
- Oven
Ingredients
- 1 cup canned pumpkin 100% pure
- ¼ cup coconut oil melted
- 2 large eggs
- ¾ cup orange juice fresh or 100%
- ¾ cup pure maple syrup
- ½ teaspoon kosher or sea salt
- 1 teaspoon baking soda
- 1 ¾ cups gluten-free all-purpose flour e.g., Enjoy Life Ancient Grains Blend
- 1 cup dried cranberries
Instructions
- Preheat and Prepare Pan: Begin by setting your oven to 375°F (190°C) to ensure it reaches the perfect temperature while you prepare the batter. This allows even baking, giving your muffins a golden, slightly crisp top without drying out the interior. Grease your muffin pan with a light coat of coconut oil, or line it with paper muffin liners for easy removal. If using cooking spray, ensure every cup is evenly coated to prevent sticking.
- Mix Pumpkin Base: In a large mixing bowl, scoop in the canned pumpkin. Add the melted coconut oil to the pumpkin and stir until fully incorporated. The warmth of the melted coconut oil helps loosen the pumpkin, creating a smooth, creamy base. This combination provides moisture and healthy fats that keep the muffins soft and tender.
- Incorporate Eggs: Crack the eggs into the pumpkin mixture one at a time, whisking thoroughly after each addition. This ensures the eggs are fully blended, providing structure and lightness to your muffins. The eggs also contribute a subtle richness and protein, helping the muffins stay fluffy and satisfying.
- Add Liquid Sweetness: Pour in the orange juice and maple syrup, stirring gently until all ingredients are fully combined. The orange juice adds natural tanginess that balances the sweetness, while maple syrup gives a rich, caramel-like flavor and adds moisture. Mix just until smooth; avoid overmixing to keep your muffins tender.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. This ensures even distribution of leavening agents and prevents clumps. Slowly fold the dry mixture into the wet pumpkin mixture using a spatula. Stir gently, just until all flour is incorporated. The batter should be thick, slightly sticky, and smooth. Overmixing may result in dense muffins, so take care to fold patiently.
- Fold in Cranberries: Add the dried cranberries to the batter and fold them in evenly. These bursts of tart sweetness create a beautiful contrast to the pumpkin and orange flavors. Make sure the cranberries are well-distributed in every scoop of batter so each muffin has a balanced taste and texture.
- Fill Muffin Cups: Spoon the batter into your prepared muffin pan, filling each cup about three-quarters full. This gives the muffins room to rise beautifully without spilling over. For uniform muffins, use a medium cookie scoop or ice cream scoop to measure the batter evenly.
- Bake to Perfection: Place the muffin pan in the preheated oven. Bake for 19 to 20 minutes, or until the tops turn a gentle golden brown and a toothpick inserted into the center comes out clean. Oven times may vary slightly, so begin checking at 18 minutes. Avoid opening the oven frequently, as this can lower the temperature and affect the rise.
- Cool in Pan: Once baked, remove the muffins from the oven and let them cool in the pan for 5 to 10 minutes. This resting period allows the muffins to firm up slightly, making them easier to remove without breaking apart.
- Remove and Transfer: Run a butter knife or the back of a spoon gently around the edges of each muffin to loosen them from the pan. Carefully lift the muffins and transfer them to a wire cooling rack. This allows air to circulate around the muffins, preventing sogginess at the bottom and keeping them perfectly soft.
- Serve or Store: Serve the muffins warm with a cup of tea or coffee, or let them cool completely before storing. For later enjoyment, place them in an airtight container at room temperature for up to 3 days or freeze for longer storage. These muffins are perfect for a quick breakfast, snack, or even a portable treat for busy mornings.
Notes
- Use 100% pure canned pumpkin for the best flavor and moisture; avoid pumpkin pie filling as it contains added sugar and spices.
- Ensure coconut oil is melted but not hot when adding to the eggs to prevent curdling.
- Orange juice can be fresh or store-bought, but fresh juice gives a brighter, more natural flavor.
- Gently fold the dry ingredients and cranberries into the batter; overmixing can make muffins dense and heavy.
- For even baking, rotate the muffin pan halfway through baking if your oven has hot spots.
- Muffins taste best when slightly warm, but fully cooled muffins can be frozen for longer storage.
Chef’s Secrets: Insider Baking Techniques
To elevate these muffins, the secret lies in the careful balance of wet and dry ingredients.
Mix wet ingredients first, creating a smooth pumpkin and coconut oil base, which helps the flour integrate easily without overmixing.
Using maple syrup instead of refined sugar adds natural sweetness and subtle depth of flavor.
For extra moisture and soft crumb, ensure your baking soda is fresh—this leavening agent is key for perfectly risen muffins.
Finally, fold in cranberries at the end to avoid crushing them and to preserve their chewy texture.
Serving Suggestions: Ways To Enjoy Muffins
These muffins shine both warm and cooled.
Serve them fresh from the oven with a light smear of butter or plant-based spread.
Pair with a cup of chai tea, coffee, or warm milk for a comforting breakfast.
For a heartier snack, enjoy alongside Greek yogurt or a protein-rich smoothie to create a balanced, fiber-rich meal.
They’re also excellent for lunchboxes, picnics, or as grab-and-go breakfast options, making them versatile for busy mornings.
Storage Tips: Keep Muffins Fresh Longer
To retain moisture, store muffins in an airtight container at room temperature for up to 3 days.
For longer storage, wrap each muffin individually in plastic wrap and freeze; they can last up to 3 months this way.
To enjoy frozen muffins, thaw at room temperature for 15-20 minutes or warm in the microwave for 20-30 seconds.
Avoid refrigerating, as this can dry out the muffins quickly, diminishing their soft, tender texture.
Frequently Asked Questions
1. Can I make these muffins dairy-free?
Yes! This recipe is already dairy-free if using coconut oil. Avoid adding butter or milk to maintain the dairy-free profile. You can also use plant-based yogurt if you want extra moisture.
2. Can I substitute dried cranberries with another fruit?
Absolutely. Dried cherries, blueberries, or raisins work well. Keep in mind that some dried fruits are sweeter, so you may want to slightly reduce the maple syrup.
3. Can I make these muffins ahead of time?
Yes! The batter can be prepared the night before and stored in the fridge for up to 24 hours. Bake fresh in the morning for best texture.
4. How can I make the muffins extra moist?
Adding an extra tablespoon of coconut oil or a splash of orange juice can enhance moisture. Avoid overbaking, as this is the most common reason muffins become dry.
5. Are these muffins gluten-free and healthy?
Yes, using gluten-free flour keeps them safe for those avoiding gluten.
They are naturally sweetened with maple syrup, packed with fiber from pumpkin and cranberries, and contain healthy fats from coconut oil, making them a balanced and satisfying breakfast or snack option.
