Gluten Free Cranberry Pumpkin Muffins

Gluten Freen Pumpkin Muffins

Let me first say that I do not advocate going gluten free unless you have an actual gluten intolerance. Just because it’s gluten free does not mean it’s healthy! Gluten is a protein found in wheat, barley, oats, and rye which are all whole grains and packed with fiber and other nutrients. That being said, I have tried quite a few different gluten free baked products and have found that there always tends to be a chalky, grainy aftertaste to them. Therefore, I made it my mission to develop a gluten free muffin that was just as good as a normal muffin! Not only is this cranberry pumpkin muffin free of gluten but it is also low fat, high protein, and packed with Vitamin A.


Makes 12 muffins

  • 1/2 cup rice flour
  • 1/2 cup sorghum flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree
  • 2 tbsp. canola oil
  • 2 eggs
  • 1/4 cup plain nonfat Greek yogurt
  • 1/2 cup dried cranberries


  • Preheat overn to 350 degrees and grease a muffin pan with a canola oil based cooking spray or line with muffin cups
  • In a larger mixing bowl, combine rice flour, sorghum flour, pumpkin pie spice, baking soda, and salt
  • In a separate bowl, mix together both sugars, pumpkin, canola oil, eggs, and yogurt
  • Slowly incorporate the dry ingredients into the wet and once fully incorporated, fold in dried cranberries
  • Pour into muffin tins and bake for 20 minutes or until toothpick comes out clean

Nutrition Analysis, Serving Size= 1 muffin

Pumpkin Muffin Nutrition Data

This entry was posted in Breakfast, Gluten Free, Muffins. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>