Gluten-Free Pumpkin Cranberry Muffins
These little delights bring together the cozy essence of pumpkin, the tangy burst of cranberries, and the warmth of seasonal spices, all while being kind to your dairy and gluten-free preferences. This small batch makes about 9 mini tea cakes, and can easily be doubled for more muffins. *See notes below
Ingredients
For the mini cake/ muffins:
- 1 1/8 cups gluten-free all-purpose flour 130 grams - can use regular flour for a gluten-filled version.
- 1/2 tsp baking soda
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 egg
- 3/4 cups sugar 150 grams
- 1/2 cup canned pumpkin 113 grams
- 1/4 cup vegetable or canola oil 60 ml or 2 oz
- 1/2 cup fresh or frozen cranberries about 60 grams
For the maple icing (optional):
- 3 tablespoons maple syrup - can sub with milk or plant-based milk - 45 ml
- ¾ cup powdered sugar more or less 98 grams
Instructions
- Preheat oven to 350F. Line a muffin pan with cupcake liners, or grease a mini bundt cake pan and set aside.
- In a bowl, combine the flour, baking soda, pumpkin pie spice and salt.
- In a separate bowl, mix the eggs and the sugar. Add the pumpkin puree and oil and mix until well combined.
- Stir wet ingredients into dry ingredients just until combined. Do not overmix. Fold in the cranberries until distributed.
- Use a large cookie scoop or a 1/4 cup measuring cup to split the batter evenly into the prepared cupcake tins or tea cake pan. See notes about using different pans. They should be about ⅔ to ¾ full. Bake for 18-25 minutes or until a toothpick inserted in the middle comes out clean and the cakes spring back slightly when pressed.
- Remove the oven and transfer to a cooling rack. Let the muffins/ bundt cakes cool completely and serve.
- While the muffins cool, prepare the maple icing. Combine all ingredients for the maple icing in a medium bowl and whisk together. Adjust the consistency by adding more maple for a runnier glaze, or more powdered sugar for a thicker consistency. The ideal consistency should be thick but it still flows out of the spoon. Pour glaze over the top of the loaf after it has cooled.
- Store in an airtight container for up to 2 days or in the fridge for up to 5 days.
Video
Notes
*Be mindful of the pan type you use: If using a mini tea cake pan like this one, you may need to fill them less than you would a regular muffin pan or a mini bundt cake pan.
**As a rule of thumb, cake batters should occupy 2/3 to 3/4 of the volume of your mold/cavity. I used a mini tea cake pan which typically holds less batter than a regular muffin pan or a mini bundt cake pan. If you are using a muffin pan, fill with an ice cream scoop or 1/4 cup up to 2/3 or 3/4 full.
If you are using a mini tea cake pan, measure a bit less than a full scoop or 1/4 cup. Fill each cavity only 2/3 full.