Gluten Free Pumpkin Cranberry Muffins with Honey

Mmmm. Muffins. And yes, another pumpkin recipe. I told you I had a lot of pumpkin to use up. And I made them healthy by using gluten free flours and honey.

This is sad. I actually had to make THREE separate batches of these pumpkin muffins to be able to do this post. And these pics come from two different photo sessions. It wasn’t because I burnt them or that they weren’t good, it was because we kept eating them all and I ran out of them before I could take pictures. I had taken a bunch of pics quickly with the first batch, and realized most weren’t very good (still learning my husband’s camera) and when I went to take pics of the second batch I had totally different lighting, different time of day and I wasn’t sure how to style them. So I tried to mimic the first set I did and I went off a pic I took on my iphone. I was actually kind of annoyed at this point because the neighbor’s gardener was out in front of their house with a leaf blower, blowing, well, leaves onto our driveway and since my makeshift photo studio is in our garage with the door up I had to quickly take pics. And keep my 4 year old from stealing the pumpkin muffins. I’m glad she stole two though, I kept the wrappers for part of the shoot.

My kids are total muffin fiends, but they never finish them. I actually found one in the middle of my bedroom floor with a bite taken out of it. My 2 year old is to blame for that. If anyone has tips on how to get a toddler to sit still and eat a meal and not go and hide it elsewhere for later I am all ears. Even though I know it is impossible for a 2 year old to sit still.

The other problem with quickly taking pics so I don’t end up with the neighbors leaves blown into my garage is I wasn’t very creating in my styling. I basically did one set up and took a bunch of pics from two angles only. Oh and when I needed a “bite” taken out pic I asked my 4 year old to take a bite and since she had already just shoved in two muffins in the 5 minutes prior to me asking and said she was full I had to take the bite. So I was shooting and chewing. Classy huh. Then I ate 2 more after I was done taking pics.

These muffins are really light, not too sweet and studded with tart cranberries and crunchy walnuts. I like them warmed back up with a schmear of cream cheese.

 

Gluten Free Pumpkin Cranberry Muffins

Preparation 15 mins Cook Time 18 mins Serves 16     adjust servings

A healthy gluten free pumpkin cranberry and walnut muffin lightly sweetened with honey that's perfect for breakfast or an afternoon snack with hot cup of coffee or tea

Ingredients

  • 3/4 c millet flour
  • 1/2c sweet rice flour
  • 1/3 c potato starch
  • 1/4 c tapioca starch
  • 1/4 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 2 large eggs, room temp
  • 1 2/3 c pumpkin puree (not pumpkin pie filling)
  • 1/4 c coconut oil (melted)
  • 1 tsp vanilla extract
  • 2/3 c honey
  • 1/2 c Greek Yogurt
  • 1/2 c chopped dried cranberries
  • 1/2 c chopped walnuts

Instructions

  1. Preheat oven to 350 deg. Prepare a standard muffin tin with paper liners.
  2. Mix the millet and rice flours with the tapioca and potato starches and xanthan gum in a large bowl. Make sure it is well blended. Add the baking soda, powder, pumpkin pie spice and salt. Set aside.
  3. In another bowl whisk the eggs and vanilla together, then add the pumpkin puree and coconut oil and make sure they are well blended. It is important that these are all room temp so the coconut oil doesn’t solidify as soon as its mixed in. Add in the honey and yogurt and mix well
  4. Slowly pour the wet ingredients into the flour mixture and fold very gently just to incorporate; you don’t want t over mix. Add in the cranberries and walnuts and fold gently until no flour streaks are left, again don’t over mix
  5. Evenly distribute the batter into the prepared muffin tin, about ¾c of the way full. Bake for 16-18 min or until a tooth pick comes out clean. Cool in pan 5 min then on a wire cooling rack until cool enough to eat.

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Recipe Notes

I use all organic ingredients as much as possible and the flours I use are all organic as well. These are really high quality flours and make for a great tasting muffin. The brands I use are Arrowhead Mills, Bob's Red Mill and Authentic Foods. I find these at Whole Foods market or the natural/health food section of my local grocery store. I am not sponsored by these products, I just really love to use them

 

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