Cranberry Pumpkin Muffins (Gluten Free, Dairy Free)
Gluten-free, dairy-free cranberry pumpkin muffins, perfect for a quick breakfast or snack. Super moist and fluffy!
Servings: 12 muffins
Calories: 231kcal
Ingredients
- ¾ cup dried cranberries
- ½ cup millet flour, (80 g)
- ½ cup tapioca flour, (70 g)
- ½ cup coconut flour, (56 g)
- ½ teaspoon salt
- 1¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ½ cup honey
- ½ cup olive oil
- 2 large eggs
- 1 15-ounce can unseasoned pumpkin puree
- 3 tablespoons alternative milk
- 1 teaspoon baking soda
Directions
- Soak dried cranberries in hot water for 10 to 15 minutes and then drain.
- Meanwhile, preheat oven to 350° and prepare muffin pan wells with paper liners.
- In a large bowl whisk together millet flour, tapioca flour, coconut flour, salt, and spices.
- In a mixing bowl combine honey, olive oil, and eggs. Using either a stand mixer or hand mixer beat until frothy, about 2 to 3 minutes.
- Add pumpkin puree and alternative milk and mix until well incorporated.
- Add flour mixture to wet ingredients and beat until dry ingredients are fully blended.
- Allow batter to rest for 5 minutes; it will thicken as the flour absorbs the liquids.
- Add baking soda, and beat for an additional minute. Fold in rehydrated cranberries.
- Scoop the batter into prepared muffin pan.
- Bake 35 to 45 minutes, until an inserted toothpick comes out clean.
- Allow muffins to cool in pan for 5 minutes then transfer to a wire rack to continue cooling.
- Store in an airtight container at room temperature for up to 2 days or frozen for 3 months.