Two seasonal favorites in one amazing gluten-free muffin! The muffins have a perfect texture, are moist, not too sweet, have just the right amount of spice and are bursting with juicy cranberries! Recipe doubles well, muffins freeze well and you can make with or without nuts.
Author: Healthy Gluten-Free Family
Recipe type: Breakfast, Snacks, Muffins, Fall
Cuisine: Gluten-Free, Vegetarian
Serves: 12 muffins
⅓ cup butter or dairyfree alternative (we have baked these with Earth Balance soy free sticks)
1 cup fresh cranberries (whole or chopped -- we prefer whole) + extra for topping
⅓ cup chopped walnuts (optional but we always add them)
Preheat oven to 350 and line 12 muffin tins with baking cups.
In a large bowl, cream butter and sugar until fluffy.
Stir in eggs, pumpkin and water.
In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon and cloves with a pastry cutter or fork.
Add dry ingredients to wet & mix well.
Stir in nuts.
Stir in cranberries
Pour into muffin tins. Top with additional cranberries if desired.
Bake 30-35 minutes or until wooden pick inserted into center comes out clean. TIP: check muffins at 30 minutes and lightly cover with foil if you feel the tops are cooking too much. If you cover with foil, leave in an extra 10 minutes to make sure center cooks well.