Please tell me I am not the only person who is not sick of pumpkin.
I hope not, because these muffins are delicious, and I want everyone to enjoy them.
I did not overdo it on the pumpkin pre-Thanksgiving. I actually had no pumpkin pie during the holiday. Only 1 or 2 pieces of my mom’s delicious pumpkin roll. I did not go so crazy with pumpkin baked goods that I am now burnt out. I am still going, and going strong with these vegan + gluten free pumpkin cranberry muffins.
What these muffins are:
-just slightly sweet
-full of plump cranberries
-so amazingly moist
-a great snack
Now, I’ll talk briefly about what these muffins are not. They are not traditional, they are not super soft and fluffy. They are not bakery muffins. They are not what you make for a special occasion. They are not what you make for someone who has no interest in health.
But, if you are even slightly interested in being healthy, these are the perfect everyday muffin! Yes, I would eat one (or two) of these everyday, and feel good about it, if I could bake enough. Greg and I have been going through them like crazy. I’ve been making batch after batch and they are just so good every single time.
These muffins were completely inspired by this recipe, for vegan banana muffins from Winnie of Healthy Green Kitchen. I have been following her blog for years, and I find many of her recipes and ideas inspiring. (Her recipe was inspired by this one, from Food Loves Writing, also a beautiful post). I made several tweaks from her recipe that I have listed below.
I made this recipe gluten free by making my own flour. Sure you could use a gluten free flour blend, but you would not get the hearty texture I am so in love with and quite honestly, I haven’t have great luck in the gluten free flour blend department. Making your own oat + pecan flour for these muffins is fun, affordable, healthy and delicious! Just be sure to note that using this homemade oat + pecan flour will not produce a fluffy, soft, bakery-style muffin. These muffins are dense and hearty in the best possible way.
And, for anyone reading who doesn’t know about flax eggs, let me tell you just a little about them. Ground flax + water = a great binder in baking that can replace an egg for a vegan option! It works and doesn’t affect taste!
These muffins are delicious right out of the oven and the same day as being baked but their flavor really enhances as they get older. They get better every day and I have kept them in a sealed container good for up to 8 days!
So here you are my friends, healthy + hearty pumpkin cranberry muffins. Hope you enjoy!
- 1 cup rolled oats
- 1/2 cup raw pecans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground flax
- 3 tablespoons water
- 1 cup pumpkin puree
- scant 1/2 cup sugar
- 1/3 cup coconut oil, melted
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 cup dried cranberries, slightly chopped
- Preheat the oven to 350*. Line a muffin pan with 9 paper liners.
- Combine the oats, pecans, baking soda, baking powder and salt in a food processor and process for several minutes, until it resembles a fine crumb. The mixture won't be as fine as flour, and that's okay. Set aside.
- Add the ground flax seed to a bowl with 3 tablespoons of water and mix to combine. Set aside.
- Add the pumpkin puree to a small skillet over medium heat. Cook several minutes, stirring so that it doesn't stick, until the pumpkin doesn't smell as "raw". It should smell slightly sweet.
- Add the pumpkin, sugar, melted coconut oil, pumpkin pie spice and cinnamon to the bowl with the flax and water. Stir everything together to combine well. Add the oat + pecan flour mixture and stir well to combine. Add the dried cranberries and stir until just incorporated.
- Scoop the batter into the nine prepared muffin liners.
- Bake for 20-25 minutes, or until an inserted toothpick comes out clean.