Pumpkin Cranberry Muffins with 'Creme Cheese' Frosting



This is an employee favorite here at Tailor Made Nutrition. It's easy to make, makes a dozen at a time and tastes amazing. Particularly good when you top with the 'creme cheese' frosting recipe.
Difficulty: Easy | 1 dozen | Time:

Ingredients

Muffins
1½ C gluten free, all-purpose flour (GfJules)
1 tsp baking soda (Bob's Red Mill)
¾ tsp ground ginger
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp salt (Real Salt)
1/8 tsp ground cloves
1 C granulated sugar (Wholesome Sweeteners)
1 C canned pumpkin (Farmers Market)
½ C Dairy Free “Buttermilk” (½ C almond milk and 1 tsp apple cider vinegar. See directions)
¼ C packed light brown sugar (Wholesome Sweeteners)
2 tbsp liquid coconut oil (Nature's Way)
1 large egg
2/3 C sweetened dried cranberries, chopped (such as Craisins)
1 tsp brown sugar or maple sugar flakes
Cooking spray (Spectrum)
1 large egg

Frosting
View Frosting Recipe

Directions

Muffins
Preheat oven to 375 degrees

Lightly spoon gf flour into dry measuring cups; level with knife. Combine flour, baking soda, and next 5 ingredients (through cloves); stir well with a whisk.

Dairy Free “Buttermilk” directions: Mix ½ C almond milk with 1 tsp. apple cider vinegar. Let sit for 5 min. stir and mix into pumpkin mixture.

Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 min). Add flour mixture to sugar mixture, beat at low speed just until combined. Fold in cranberries.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Before baking top with 1 tsp brown sugar or maple flakes.

Frosting
View Frosting Recipe


Pairs well with



Creme Cheese Frosting



ALLERGEN & DIET

GLUTEN FREE (all)
DAIRY FREE
SOY FREE
EGG FREE
NUT FREE
PALEO
VEGAN

MEAL

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LUNCH
DINNER
SNACKS
DESSERT
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