There’s something truly special about a warm muffin, especially when it’s filled with the flavors of fall. I remember the first time I baked these Cranberry Pumpkin Spice Muffins; it was a chilly afternoon, and I wanted to make something that would warm our home and our hearts. The aroma of pumpkin spice wafting through the kitchen instantly brought back memories of family gatherings and cozy mornings around the breakfast table.
As a mom, I always look for recipes that are not just easy to make but also allow us to enjoy some quality time together. My kids love helping out in the kitchen, and this recipe is perfect for that! They get to mix, pour, and even sneak in a taste or two of the cranberries. And let’s face it, who can resist a muffin that’s not only delicious but also packed with wholesome ingredients?
These muffins are a hit at brunches, holiday gatherings, or simply as a snack after school. I love that they’re sweetened with honey and made with nutritious almond flour, so I can feel good about what I’m serving my family. Whether you enjoy them fresh from the oven or save them for later, they always seem to bring smiles to our faces. So, grab your mixing bowl and let’s get baking!
Preparing Cranberry Pumpkin Spice Muffins
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Ingredients
- 1/4 cup melted coconut oil
- 1/4 cup pumpkin spice honey
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 1/2 cup canned pumpkin puree
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- 1/4 cup dried cranberries
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- A pinch of salt
Directions
Preheat your oven to 350°F (175°C) and either line your muffin tin with liners or grease it lightly with coconut oil. Alternatively, you can use silicone muffin cups for an eco-friendly option.
In a large mixing bowl, combine the almond butter, pumpkin puree, honey, melted coconut oil, eggs, and vanilla extract. Stir the mixture well until it’s smooth and everything is nicely blended.
In another bowl, mix together the almond flour, coconut flour, cinnamon, ginger, baking soda, and salt. Make sure all the dry ingredients are well incorporated.
Gradually add the dry mixture into the wet ingredients and stir until the batter is uniform. Carefully fold in the dried cranberries, ensuring they are evenly distributed throughout the batter.
Divide the batter among the muffin cups, filling each about three-quarters full. Bake in the preheated oven for 23 to 25 minutes, checking for doneness at the 23-minute mark to prevent over-baking.
Once baked, remove the muffins from the oven and allow them to cool on a wire rack. If you can’t resist, enjoy one warm right out of the oven!
Storing Suggestion
Store your muffins in an airtight container at room temperature for up to three days. If you’d like to keep them fresh for longer, consider refrigerating them for up to a week or freezing them for up to three months.
Cooking Tips
If you don’t have almond butter on hand, you can substitute it with peanut butter or sunflower seed butter for a different flavor. You can also adjust the sweetness by using maple syrup instead of honey if preferred. For an extra flavor boost, consider adding a sprinkle of nutmeg or allspice.
Serving Suggestions
These muffins are delightful on their own, but they can be served with a dollop of Greek yogurt or a drizzle of honey for extra sweetness. Pair them with a warm cup of tea or coffee to make your snack time extra special.
Ingredient Substitutions
For those with nut allergies, you can replace almond flour with oat flour or a gluten-free flour blend. If coconut oil isn’t available, any neutral oil such as canola or grapeseed oil will work just fine.
Seasonal Variations
As seasons change, so can your muffins! In spring, you can incorporate fresh berries like blueberries or strawberries. In the summer, consider adding grated zucchini for moisture, and in winter, try incorporating a bit of chopped pecans for crunch.
Allergen Information
This recipe contains nuts and eggs, which are common allergens. To make it nut-free, substitute the almond flour and almond butter with sunflower seed flour and sunflower seed butter. You can use flax eggs or applesauce as an egg substitute for a vegan version.
FAQ
Can I use fresh cranberries instead of dried ones?
Yes, fresh cranberries can be used, but they will add a tart flavor to the muffins. You may want to increase the sweetener slightly to balance out the tartness.
Can I make these muffins ahead of time?
Absolutely! You can bake these muffins a day or two in advance. Just make sure to store them properly to keep them fresh. You can also freeze them and reheat as needed.
What’s the best way to freeze these muffins?
Allow the muffins to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Label them with the date, and they’ll be good for up to three months.
Can I substitute the coconut flour?
While you can use other flours, it’s important to note that coconut flour absorbs a lot of moisture. If you choose to substitute it, start with a smaller amount and adjust the liquid in the recipe accordingly.
How can I make these muffins more chocolatey?
If you’re a chocolate lover, feel free to fold in some chocolate chips into the batter before baking. Dark or semi-sweet chocolate chips work wonderfully with the flavors of pumpkin and cranberry.
What should I do if the muffins are too dry?
If your muffins turn out dry, it might be due to over-baking. To ensure moist muffins, always check for doneness a few minutes early. Adding a touch more pumpkin puree can also help retain moisture.
Cranberry Pumpkin Spice Muffins
Ingredients
- 1/4 cup coconut oil melted
- 1/4 cup honey with pumpkin spice
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 1/2 cup canned pumpkin puree
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- 1/4 cup dried cranberries
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- salt pinch
Instructions
- Set your oven to 350°F and prepare your muffin tin with liners or lightly coat it with coconut oil.
- In a large bowl, mix together almond butter, pumpkin puree, honey, melted coconut oil, eggs, and vanilla extract until smooth.
- In a separate bowl, blend almond flour, coconut flour, cinnamon, ginger, baking soda, and salt thoroughly.
- Pour the dry mixture into the wet ingredients and whisk until the batter is even. Gently fold in the cranberries and distribute the batter evenly into the muffin cups, filling each 3/4 full.
- Bake for 23-25 minutes on the top rack, checking around 23 minutes to avoid over-baking.
- Once baked, transfer the muffins to a wire rack to cool down or enjoy them warm right out of the oven.
