Pumpkin cranberry muffins – a sweet treat for fall

Written by
Diana Dutcher
on October 29, 2020

This recipe is courtesy of my sweet friend Tia, who is an expert at dessert and improvising recipes. You can follow all her crafty ideas at http://thisdayisamuseing.blogspot.com/

Allergen notes: this recipe can be modified to be dairy-free and gluten-free.

Pumpkin cranberry muffins

  • Use either a white box cake mix for 9×13 pan or use the “from scratch” ingredients to make your own cake mix.
  • From scratch cake mix:
    • 2 ¾ cup cake flour (or your favorite gluten-free mix. We used Cup4Cup but note that this GF blend contains milk powder)
    • 2 ½ tsp baking powder
    • ¾ tsp salt
    • 1 1/4 cup sugar
  • 3/4 cup + 2 T Pumpkin Puree
  • 1 + 1/2 cups Fresh Cranberries (it’s the most wonderful time of the year…to buy a couple of extra bags of fresh cranberries and pop them in the freezer)
  • 1/4 cup Oil
  • 1/2 cup Water
  • 2 Eggs
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Pure Almond Extract
  • 1 tsp Cinnamon or 1 drop YL Cinnamon Bark vitality essential oil
  • 1/4 tsp Nutmeg (I buy whole nuts and keep them in the freezer and just grate off what I need with a fine grate Microplane) or toothpick method of YL Nutmeg Vitality essential oil.

Mix dry ingredients in one bowl and wet ingredients in another bowl
Slowly integrate the wet ingredients into the dry ingredients; stirring slowly
Stir as little as possible to combine ingredients; this will keep the muffins from getting tough

Scoop into paper lined cupcake pan or silicone cupcake mold (I use an ice cream scoop) and top with the streusel (optional).

Streusel Topping
1 + 1/2 T Soft Butter (substitute vegan butter for dairy-free modification)
1/4 cup Quick Oats (gluten-free rolled oats)
1/4 cup All-Purpose Flour (your favorite gluten-free blend works too!)
1/3 cup Light Brown Sugar (packed)
1/4 tsp Cinnamon
Pinch of Sea Salt

Use either a mini food processor to mix the streusel or a fork to mash and blend.

Bake at 350 degrees for 19 minutes for full muffin size; 12-15 for mini muffin size. check at 12 and increase by 2 minute increments if necessary so you can retain some heat in the oven.

We didn’t have time to discuss facts about gluten and wheat so spend 15 minutes researching gluten/wheat and send me an email with 5 facts you learned.

Next week
We will make build-your-own chicken fajita bowls next week. We will need knives and cutting boards.

We will also incorporate this into a service project and make a meal for a local family who would appreciate some meal assistance.

What do you think of this recipe? Use the form below to connect with me via email or scroll down to the bottom to leave a comment on this post.

See you next week!

Written By
Diana Dutcher

I am an educator and entrepreneur who is passionate about non-toxic living. I get to be with my five kiddos (8, 6-year old twins, and 4-year old twins) in the mornings and teach in the afternoons or evenings. It’s a beautiful abundant life 💖

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