Cranberry Pumpkin Muffins
Yields: 12 muffins
These tender muffins are perfect for any pumpkin lover! They’re full of cozy spices and fresh, tangy cranberries. Leftovers will keep for at least 5 days if stored in an airtight container in the refrigerator. To reheat individual muffins, microwave for 12-15 seconds.
  • 2 cups (240g) whole wheat or gluten-free* flour (measured correctly)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 ½ tsp vanilla extract
  • 1 cup (244g) pumpkin purée, room temperature
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ⅓ cup (80mL) pure maple syrup
  • ¼ cup (60mL) nonfat milk
  • 1 cup (110g) fresh cranberries, chopped
  1. Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the pumpkin purée and Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in all but 2 tablespoons of the chopped cranberries.
  3. Divide the batter into the prepared muffin cups, and gently press the remaining chopped cranberries into the top of the batter. Bake at 350°F for 21-24 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully transferring onto a wire rack.
Notes: For the gluten-free flour, use as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum.

Any milk may be substituted for the nonfat milk.

Honey or agave may be substituted for the pure maple syrup. Alternatively, the same amount of brown sugar plus an additional 3 tablespoons of milk may be substituted for the pure maple syrup, but the muffins would no longer be clean eating friendly.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at