Is it even fall without pumpkin muffins!? If they’re one of your favorite treats during this time of year, then you’re going to love this recipe. These cranberry chocolate chip pumpkin muffins are gluten-free, dairy-free, and refined sugar-free. Don’t worry, they still taste amazing! Perfect for dessert, a quick snack, or for breakfast with a nice hot cup of coffee.
When I was younger, I used to ALWAYS get the pumpkin muffins from Starbucks that were stuffed with the sweet cream cheese filling. I’m drooling just thinking about it! I haven’t had one in years, but I wanted to try and make a lightened up version of it.
Of course, this one doesn’t have the cream cheese filling, but it has sweet cranberries and chocolate chips that take it over the top. My mom and sister love these muffins, and I know you will too!
What Ingredients Do I Need?
These pumpkin muffins are so simple to make and only require one bowl. I had them done and dusted in less than an hour, so they’re perfect if you’re short on time. Here is everything you will need:
- Pumpkin puree (NOT pumpkin pie filling)
- Eggs
- Maple syrup
- Almond milk
- Coconut sugar
- Coconut oil
- Vanilla extract
- Oat flour
- Almond flour
- Pumpkin pie spice
- Cinnamon
- Salt
- Baking powder
- Baking soda
- Chocolate chips
- Dried cranberries
Making Oat Flour
If you’re using oat flour for a recipe, do not, buy pre-made oat flour. You can buy a giant bag of rolled oats and make your own oat flour for half the price of a tiny bag of oat flour. Place rolled oats in a high-speed blender (I’ll link mine, here
Pantry Swaps
If you don’t have all of the ingredients I listed above, you can definitely still make these! There are a lot of swaps you can make that make this recipe adaptable and suitable for everyone. Just note that the muffins may not be gluten and dairy-free if you make these swaps.
- Eggs –> Chia/flax eggs
- Maple syrup –> Honey
- Coconut sugar –> Cane sugar
- Coconut oil –> Melted butter or olive oil
- Almond milk –> Any non-dairy or dairy milk
- Oat/almond flour –> All-purpose flour
More Fall Recipes
If you’re a pumpkin lover like me, then you are definitely thriving right now. I’ve been loving experimenting with pumpkin in my recipes and have been loving it. If you have a can or two of pumpkin on hand, then you should DEFINITELY give these recipes a try!
- A family favorite & perfect Thanksgiving dessert: Pumpkin Pie Bars
- The perfect fall snack: Pumpkin Energy Balls
- A healthy and simple breakfast: Pumpkin Overnight Oats
- The best weekend brunch: Pumpkin French Toast
How Should I Store These?
These pumpkin muffins are best kept in the refrigerator, and will stay good in there for up to one week. If not eaten within a week, they can be kept in an airtight bag in the freezer for up to six months.
Cranberry Chocolate Chip Pumpkin Muffins
Course: Breakfast, DessertDifficulty: Easy24
muffins10
minutes25
minutesIngredients
1 cup pumpkin puree
2 eggs
1/2 cup maple syrup
3/4 cup almond milk
1/4 cup coconut sugar
1/4 cup melted coconut oil
1 tsp vanilla extract
1 1/2 cups almond flour
1 cup oat flour
1 tbsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup chocolate chips
1/3 cup dried cranberries
Directions
- Preheat the oven to 350 degrees.
- In a large bowl, add the pumpkin puree, eggs, maple syrup, almond milk, coconut sugar, coconut oil, and vanilla extract. Whisk until it is smooth and there are no lumps.
- Add in the almond flour, oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir until a thick batter forms, but do not over mix.
- Fold in the chocolate chips and dried cranberries.
- Line 24 muffin tins with liners and spray with non-stick spray. Use a 1/4 cup measuring cup to spoon the batter into the muffin tins. The batter should make 20-24 muffins depending on how big you make them. Bake for 20-25 minutes and enjoy!
Did You Make This Recipe?
If you try this recipe, make sure you leave a comment and tag me on Instagram @sprinklingofhealth to show me!
