Sunday, November 24, 2013

Cranberry Pumpkin GLUTEN FREE Muffins!

By request (and since I am dilly-dallying going out for my run since it's a lazy Sunday...), here is the recipe for the yummy muffins that I posted on Facebook 2 weeks ago! Happy baking!

Cranberry Pumpkin Gluten Free Muffins

2 cups Gluten Free Flour (I used Bob's Red Mill All-Purpose GF Flour)
1 tsp baking soda
2 tsps xanthan gum
1 tsp GF baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp sea salt
1/2 cup softened butter (I used Organic Valley pastured butter, YUM!)
1 1/2 cup packed light brown sugar (C&H pure cane... non-GMO)
2 eggs (from a local egg farm, just sayin')
1 tsp vanilla
1 cup organic pumpkin puree (Trader Joe's is the best price)
1/3 cup soy milk (you can also use regular, almond, or coconut...)
1 cup fresh cranberries (you can break them up a little with some sweetener if you find cranberries too tart on their own...)

  1. Preheat oven to 350 degrees F.
  2. Grease 24 mini muffin or 12 regular sized muffin tins.
  3. In a large bowl, use a whisk to mix together GF flour, baking soda, xanthan gum, baking powder, cinnamon, ginger, and salt until well combined.
  4. In another bowl, use a mixer to cream the butter until its white and fluffy.
  5. Add the sugar and beat until fluffy.
  6. Add the eggs one at a time and beat.
  7. Put aside the mixer and stir in the pumpkin puree with a wooden spoon.
  8. Stir in half the dry mix, then half the milk, then half the dry mix, and the other half of the milk.
  9. Stir in the cranberries.
  10. Spoon the batter into the prepared muffin tins. Tap the tin to settle the mix.
  11. Bake at 350 for 15-18 minutes.
  12. Let cool... if you want it more like a cupcake, mix together powdered sugar and cream cheese to make a cream cheese icing for them :)
Enjoy! I put mine in individual freezer bags so I could grab one in the morning and it would be defrosted by afternoon snack!