Pumpkin Spice Cranberry Muffins

fullsizerender-5This is pretty similar to my pumpkin spice bread recipe, with a few modifications. This recipe and the bread recipe can actually be made into muffins or bread, you just cook it for different amounts of time. I decided to make these because I had a carton of organic pure pumpkin in my pantry so I used half of it for pumpkin waffles and half for these muffins. For both the waffles and muffins I will freeze half of them so with the waffles they can be a quick morning breakfast and the muffins can be popped into my son’s lunch box for a little treat at school. As an experiment I used a combination of whole wheat, buckwheat and almond flours to add some extra nutrients and flavors and I also used coconut palm sugar for the sweetener, which I think made for a really flavorful muffin. The buckwheat flour added a lot of nuttiness. Yum!!!

Pumpkin Spice Cranberry Muffins

  • Servings: 12 large muffins
  • Difficulty: easy
  • Print

Fragrant pumpkin spice muffins that are both healthy and decadent-tasting.

Credit: Inspired by Cooking Light’s Spiced Pumpkin Bread


  • 1 cup whole wheat flour
  • 1/4 cup buckwheat flour
  • 1/4 cup almond meal (flour)
  • 1 cup coconut palm sugar
  • 2 tablespoons ground flax seed meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice (or approximately 1 teaspoon cinnamon and 1/2 teaspoon nutmeg)
  • 1/4 teaspoon salt
  • 1/4 cup plain yogurt (I use non-fat, but use what you prefer)
  • 2 tablespoons coconut oil
  • 1 large egg
  • 1 cup plain pumpkin puree (canned is what I use)
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries, juice sweetened or unsweetened (watch out, these can have a lot of sugar added)
  • optional: 1/4 cup of nuts of choice (today I used pine nuts – roast for a few minutes for extra flavor)
  • parchment paper muffin liners


  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine flours and next 6 ingredients (through salt) in a medium bowl. Stir with a whisk.
  3. In a small bowl mix  with a whisk the yogurt, oil, egg, pumpkin and vanilla extract until smooth. Add the cranberries and nuts (if using). Stir gently.
  4. Pour the wet mixture into the dry mixture, stirring just until moist. Will be pretty thick.
  5. Spoon the batter into a muffin tin lined with parchment paper muffin liners. The parchment liners don’t require any oil, they are non-stick and are an incredible find! If you don’t have these then lightly spray your muffin tins with cooking spray.  Bake at 350 degrees for 20-25 minutes or until a wooden pick inserted into center comes out clean.
  6. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a wire rack.
  7. I usually freeze half the batch to put in a lunch box or enjoy at a later date.


January 22, 2017

The dry ingredients
The wet ingredients
The wet ingredients all mixed up
The wet and dry ingredients mixed together. Very thick batter.
The muffins poured into the parchment cups, ready to bake.
Close-up of the muffin batter before baking.
The finished muffins.

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