Pumpkin Cranberry Orange Muffins
Warm, tender, and naturally sweet, these Pumpkin Cranberry Orange Muffins combine pumpkin, cranberries, and a hint of orange for a wholesome, fiber-rich breakfast or snack. Quick to make, gluten-free, and packed with plant-based nutrients, they’re perfect for everyday mornings or meal prep.
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.
