Friday, November 20, 2015

Holiday Cranberry Spiced Pumpkin Muffins

Cranberry Spiced Pumpkin Muffins {Low-FODMAP, Gluten-Free, Gum-Free}  /  Delicious as it Looks

I think this is my third pumpkin muffin recipe on my blog! As you can tell, I like pumpkin muffins and this recipe is my favorite so far. The texture is awesome and most importantly, I achieved it without using any gums, xanthan, guar or otherwise.

I've been experimenting with different gluten-free flours and have come to the conclusion that if the recipe is well crafted, with the right balance of ingredients (and not just flours - but liquids, sweeteners and leaveners as well), gums are not necessary. It takes a lot of experimenting, but luckily I like playing around in the kitchen. These muffins make my tastebuds and belly happy. I hope you find they make you happy too. Happy Thanksgiving!

Cranberry Spiced Pumpkin Muffins {Low-FODMAP, Gluten-Free, Gum-Free}  /  Delicious as it Looks

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Cranberry Spiced Pumpkin Muffins
Low-FODMAP, Gluten-Free, Gum-Free, Dairy-Free Option
makes 12 muffins


1 cup brown rice flour
1/2 cup tapioca flour
1/4 cup sweet white rice flour
1/4 cup cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup sweetened dried cranberries
1/2 cup unsalted butter (or virgin coconut oil for dairy-free)
1 cup canned pumpkin puree
1/2 cup lactose-free cow's milk (or unsweetened almond milk for dairy-free)
1 large egg

  1. Preheat oven to 350 degrees F. Line a standard muffin pan with paper liners.
  2. In a large bowl, combine the brown rice flour, tapioca flour, sweet white rice flour, cornstarch, sugar, baking powder, salt, cinnamon, ginger, nutmeg, cloves and sweetened dried cranberries. Stir well.
  3. In a large saucepan, melt the butter or coconut oil over low heat. Remove pan from heat and stir in the pumpkin, milk and egg. Mix until smooth.
  4. Pour the pumpkin mixture into the flour mixture and stir until flour is completely incorporated.
  5. Fill muffin cups 3/4 full. Sprinkle tops with sparkling sugar, if desired. Bake 22 to 24 minutes, or until tops spring back lightly when touched.
*Note: Remember when measuring gluten-free flours, to lightly spoon the flour into the measuring cup, then level off with the back of a knife.


  1. Hi. I often bake with whole, frozen cranberries instead of dried cranberries. Would that substitution work in this recipe? I'm sensitive to dried fruits. Thank you.

    1. Hi Katherine, Yes, absolutely! Whole frozen cranberries would work great!