• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Low Carb Yum
Easy Gluten-Free & Keto-Friendly Recipes
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • TikTok
  • Start Keto
    • How to Start a Low Carb Diet
    • Keto Macro Calculator
    • FREE 3 Day Keto Meal Plan Offer
    • Low Carb vs Keto
    • Keto Foods List
    • Low Carb Sweeteners
  • Recipes
    • By Course
      • Keto Appetizers
      • Keto Drinks
      • Low Carb Breads
      • Keto Casseroles
      • Keto Salads
      • Sauces & Dressings
      • Keto Sides
      • Low Carb Snacks
      • Low Carb Soups
    • By Diet
      • Dairy-Free
      • Paleo
      • AIP
      • Nut-Free
      • Egg-Free
      • Vegetarian
      • Vegan
      • Kid Friendly
    • By Cooking Style
      • Crock Pot
      • Instant Pot
      • One Pan
      • Freezer Friendly
      • < 30 Minute Prep
  • Breakfast
  • Desserts
    • Cakes
    • Candy
    • Cheesecakes
    • Cookies
    • Frosting
    • Frozen Desserts
    • Fruit
    • Pies
    • Puddings
  • Dinner
    • Beef
    • Keto Casseroles
    • Chicken
    • Eggs
    • Pork
    • Seafood
    • Turkey
  • Shop
    • 5-Ingredient Keto Cookbook
    • Low Carb Casseroles eCookbook
    • Keto Mixes & Supplies
    • Low Carb Keto Products
    • Custom Meal Plans
    • Shop Amazon
    • Low Carb Meals Delivered
  • Members
    • Join Now
    • Meal Plans (Premium)
    • Recipe Collections
    • Log In
    • Log Out
menu icon
go to homepage
subscribe
search icon
Homepage link
  • FREE Keto Meal Plan Offer
  • Keto Cookbook
  • Recipes
  • Keto Diet Resources
  • Low Carb Keto Products
  • Register
  • Log In
  • Saved Recipes & Meal Plans
  • Log Out
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • TikTok
  • ×

    Home / Recipes / Low Carb Breads

    Cranberry Pumpkin Muffins With Coconut Flour

    By Lisa MarcAurele on Nov 25, 2021 17 Comments - This post may contain affiliate links. See Disclosure

    1133 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    Low carb gluten free cranberry pumpkin muffins
    Nut-FreeKid FriendlyVegetarian

    Enjoy two great fall flavors together in these simple-to-make muffins. These delicious cranberry pumpkin muffins are low-carb and gluten-free because they use coconut flour and a blend of homemade spices!

    pumpkin cranberry muffins cover image
    Jump to:
    • 📋 Ingredients
    • 💭 Tips
    • 🔪 Instructions
    • 🙋 FAQs
    • 📖 Why coconut flour
    • 📚 Related recipes
    • 📖 Recipe

    Don't you just love the flavors of the fall season? I certainly do. That's why I combined two of my favorites in these gluten-free, low-carb coconut flour muffins!

    They are not too sweet and are very moist. And, these muffins are full of cranberry and pumpkin flavors.

    I know there are a lot of nut allergies out there, so I chose to make them nut-free too!

    Many of my recipes combine coconut flour with almond flour, but I've been getting better at using only coconut flour.

    Another great benefit is that coconut flour tends to be a bit cheaper than almond flour, making going low-carb easier on the budget. I've also found that baked goods made with coconut flour hold together better than those made with almond flour.

    muffins on baking rack

    📋 Ingredients

    This recipe uses whole ingredients and my own special mixture of spices. You are going to love it!

    Here's what you need:

    Coconut Flour

    I used coconut flour as the base of the muffins. It has the best texture without being too dry or too wet. There isn't a 1:1 keto-friendly flour you can use to replace it.

    You'll need to use baking powder to give the muffins a little lift.

    Spices

    I created my own pumpkin pie spice blend! You can easily replace my spices with 1 ½ teaspoons of jarred pumpkin pie spice.

    These are the spices I used:

    • Cinnamon
    • Ginger
    • Nutmeg
    • Salt
    • Ground Cloves

    Sweetener

    I used two different types of sweetener in the muffins to give them the ideal taste and texture. I think Swerve and Sukrin Gold made them taste amazing.

    Pumpkin

    Use real pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added spices and sugar.

    Dairy

    Heavy cream and butter both add more moisture to the muffins. They also make them taste deliciously rich.

    Eggs

    Eggs are a binding agent and help keep everything together!

    Dried Cranberries

    You can either make your own dried cranberries or buy some sugar-free dried cranberries from the store.

    You can also buy freeze-dried cranberries, but you'll want to reconstitute them in water before using them in these cranberry pumpkin muffins.

    Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

    keto dried cranberries in measure cup

    💭 Tips

    • When using coconut flour, I like to sift it first. It always seems to be a bit clumpy straight from the container. Sifting will break up the clumps and allow them to mix into the other ingredients better.
    • If you want the muffins to have smooth tops, you'll have to use your fingers or a small spatula to shape the tops of each muffin before baking.
    • You will know the muffins are done baking when they spring back when you touch them lightly in the center.

    🔪 Instructions

    All the exact steps are in the printable recipe card at the bottom of this post. First, here are some photos and additional tips.

    Mix dry ingredients

    For this cranberry pumpkin muffins recipe, I first blended the coconut flour with baking powder and pumpkin pie spices.

    muffin dry ingredient mixture

    Add wet ingredients

    Then, I whipped up all the wet ingredients, including the sweeteners, in a separate bowl with an electric mixer. I like to beat the batter for a few minutes to make sure everything is well combined and fluff in some air pocket.

    muffin wet ingredient mixture

    You need to use about an equal part liquid and double or more eggs with coconut flour to get the batter right. This flour just soaks up liquid like crazy, so your batter tends to be very thick.

    muffin batter

    Mix in the dried cranberries

    I used dried cranberries, but you can also make your own low-carb craisins at home using a dehydrator or in the oven at a low temperature.

    Do not overmix!

    Gently fold the cranberries into the muffin batter. Just mix it up until the cranberries are incorporated evenly.

    pumpkin cranberry muffin batter

    Spoon batter into muffin cups

    Then, spoon the batter into muffin cups. Make sure the muffin tin is non-stick, or use some cupcake liners.

    Smooth out the bumps

    The muffins will have bumps and ridges from spooning if you don't smooth out the tops before baking. The texture of the muffins is a matter of preference on how you want the muffins to look.

    I didn't bother taking the time to shape each muffin so you can see that the lumps and bumps remained after I baked the muffins. Not really a big deal to me.

    unbaked muffins in pan

    Serving suggestions

    These muffins are the perfect way to start your day with a healthy and low-carb breakfast. For even more protein, eat them with some low-carb sausage balls.

    For a little difference in texture, whip up a bowl of low-carb coconut flour porridge and top it with some sliced fruit. Or, these keto ham and cheese frittata muffins are high in protein and only 2.4g net carbs.

    baked muffins in pan

    🙋 FAQs

    Before we get to the printable recipe card, here are some questions people often ask about making them.

    Can I use different spice mixtures in the muffins?

    You can certainly change up the spice mix if you like a bit more ginger and less cinnamon. Or, even omit the cloves if you don't like them.

    Many different spice blends work with pumpkin, but I always want to include cinnamon, ginger, and nutmeg!

    How many carbs are in cranberry pumpkin muffins?

    This recipe makes 12 muffins. Each muffin has 6.4g carbs but 3.8g net carbs.

    Can I leave out the Sukrin Gold?

    I used the Sukrin gold because it is a brown sugar substitute. You can certainly use just one type of sweetener, but then you'll miss out on the deeper brown sugar taste.

    What size of muffin tin did you use?

    I used a regular-sized muffin tin. If you use a mini-muffin tray, the serving size will be smaller, and you will have to recalculate the number of carbs in each muffin.

    pumpkin muffins on white plate

    📖 Why coconut flour

    What's your favorite low-carb flour to bake with? Do you prefer coconut flour, almond flour, or a combination of the two? I like using a combination of them both. However, if I had to choose just one, it would be coconut flour.

    I like to change things up a bit, but coconut flour is becoming my favorite. I also like adding a bit of whey protein powder which seems to help lighten up gluten-free baked goods.

    If you do give these cranberry muffins a try, I'd love to hear how they came out for you!

    📚 Related recipes

    If you enjoyed these low-carb cranberry pumpkin muffins, then you'll enjoy these low-carb bread recipes next. They are some of my favorites!

    • Gluten-Free Chocolate Zucchini Muffins only have 2.8g net carbs in each one and are filled with rich chocolate taste.
    • Coconut Flour Turmeric Muffins are made with just 4 ingredients and take a quick 30 minutes to make.
    • Peanut Butter Keto Chocolate Chip Muffins taste like dessert but are high in protein so you can eat them for breakfast.
    • Keto Breakfast Muffins With Cottage Cheese only have 2g net carbs each and are an easy portable breakfast.
    • Low-Carb Carrot Cake Muffins are really sweet with a cream cheese filling that tastes like cheesecake.

    ★ FOLLOW ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO RECIPES.

    📖 Recipe

    cranberry pumpkin muffins on white plate

    Cranberry Pumpkin Muffins With Coconut Flour

    Author: Lisa MarcAurele
    4.67 from 3 votes
    Enjoy two great fall flavors together in these simple-to-make muffins. These delicious cranberry pumpkin muffins are low-carb and gluten-free because they use coconut flour and a blend of homemade spices!
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Breakfast, Snack
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 12 muffins
    Calories 100

    Ingredients

    • ½ cup coconut flour sifted
    • 1 ½ teaspoon baking powder
    • ¾ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon nutmeg
    • ¼ teaspoon salt
    • ⅛ teaspoon ground cloves
    • ½ cup low carb sugar substitute I used Swerve
    • ¼ cup Sukrin Gold packed, or other brown sugar substitute
    • 1 cup pumpkin puree
    • ½ cup heavy cream
    • 2 tablespoons butter softened or melted
    • 3 large eggs
    • ⅔ cup sugar free dried cranberries homemade or store-bought
    • Cooking spray
    US Customary - Metric

    Instructions

    • Preheat oven to 375°F. Spray or line 12 muffin cups with liners.
    • Combine coconut flour, baking powder, and spices; stir well with a whisk.
    • Combine sweeteners, pumpkin, cream, butter, and eggs with a mixer at medium speed until well blended.
    • Add coconut flour mixture to wet mixture; beat at low speed just until combined.
    • Fold in cranberries.
    • Spoon batter into prepared cups.
    • Bake at 375°F for 25-30 minutes or until muffins spring back when touched lightly in center.
    • Place on a wire rack; remove muffins after 15 minutes and cool completely on rack.

    Notes

    Makes 12 muffins
    Nutrition per muffin: 6.4g, 3.8g net carb

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    low carb yum simple keto cookbook

    Nutrition

    Serving: 1g | Calories: 100 | Protein: 2.6g | Fat: 7.5g | Sodium: 99mg | Fiber: 2.6g

    Additional Info

    Net Carbs: -2.6 g | % Carbs: -15.4 % | % Protein: 15.4 % | % Fat: 100 % | SmartPoints: 3
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 100
        [protein] => 2.6
        [fat] => 7.5
        [sodium] => 99
        [fiber] => 2.6
    )
    

    Note on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
    Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First published on September 10, 2015. Post updated on November 25, 2021, with additional recipe information and higher-quality images.

    « Keto Snowball Cookies
    Week 66 Keto Meal Plan »

    Related Posts

    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. Nancy Lovan

      October 31, 2019 at 9:23 am

      Can fresh frozen cranberries be used? Or does it have to be dried cranberries?

      Reply
      • Lisa MarcAurele

        October 31, 2019 at 8:06 pm

        Frozen cranberries work fine. Just be sure to use them frozen. I just like the chewy texture of the homemade dried ones.

        Reply
    2. J

      November 28, 2018 at 9:31 am

      Can I omit the Sukron Gold and increase the erytherol (Sweeve) since they are both the same?

      Reply
      • Lisa MarcAurele

        November 28, 2018 at 1:48 pm

        You can, but you won't get any brown sugar taste.

        Reply
    3. Heather Z.

      October 27, 2017 at 8:22 pm

      4 stars
      OMG -- some of these comments -- does anyone here know how to problem solve?? If you want to substitute a dairy product for a non dairy product, then you will have to figure out the grams of fat. There is 2.5 grams of fat in 1 cup of almond milk (2.5g x .5 cups of almond milk = 1.25 g fat in 1/2 c.). There is roughly 6g of fat in 1 Tbsp. of heavy whipping cream (6x 8 Tbsp. in 1/2c. = 48 g of fat) That means to get the same amount of fat you're going to have to add it back in either coconut oil, butter, or some other fat. How much?? Figure it out!! 48g - 1.25g = 46.25g that's how much you need to add back in to accommodate the substitution. In butter that is roughly 4 Tbsp. Why? Because 1 Tbsp of butter has 12 g of fat x 4= 48g. Coconut oil has 14g of fat per Tbsp, so you will need to add 3.33 Tbsp. (or 3 Tbsp + 1 tsp -- there are 3tsp. In a Tbsp). Wonder of wonders Heather Z how did you figure this out? A magic wand, crystal ball, did you ask Alexa?? No. I did this crazy thing called MATH!! Baking is Science, and requires basic math, or fractions. If you don't know how to substitute, then don't, you'll screw up the recipe with all the expensive ingredients in it. Baking is chemistry, more so than cooking. You can't just add a dash here and there of any ol' thing: baking is precision. I haven't even touched in the conundrum of adjusting the liquid ratio for substitutions. I love the one comment where the person didn't have the common sense to eliminate the salt when using salted butter, even though the recipe made a point of spelling it out. And lo and behold, wouldn't you know it -- the baked good was too salty -- ha ha ha! Does anyone read the directions and/or THINK anymore? Does everything have to be spelled out nowadays?? When I do a substitution, I'm taking a risk, albeit a calculated one. This dear lady who makes these recipes doesn't have time to hold everyone's hand. There are websites that are dedicated toward substitution assistance. Google them! (End of rant)

      Reply
    4. JW

      September 23, 2015 at 12:17 pm

      These look and sound fantastic! Is this a regular or mini muffin pan that you are using? Have you tried freezing these?
      Thanks!

      Reply
      • Lisa

        September 23, 2015 at 3:15 pm

        Made them in a regular size muffin pan. You could certainly use a mini to cut serving size down.

        Reply
    5. C

      September 16, 2015 at 8:02 am

      I have almond flour (costly) and would prefer not to make another costly purchase of coconut flour for this recipe. May almond flour be substituted for coconut flour?

      Reply
      • Lisa

        September 16, 2015 at 9:14 am

        You can use almond flour. This recipe would require about 1 1/2 cups of almond flour (costly) and you may need a bit of xanthan gum or chia to hold it together. I love coconut flour because you use much less than almond flour and it costs less too!

        Reply
        • Lisa P

          December 23, 2015 at 5:03 am

          If I use the 1 1/2 cups almond flour, how will I know if I need to use can than gum? How much of the gum would I need to use? A tsp?

          Thank you!

        • Lisa

          December 23, 2015 at 5:25 am

          I'd try 1 1/2 teaspoon, but 1 tsp might be enough. The eggs help too.

    6. Tova

      September 15, 2015 at 6:19 pm

      Hi looks yummy
      Can I substitute almond milk for the heavy cream
      Also I can't do any fruits can I just omit or substitute with pecans ?

      Reply
      • Lisa

        September 15, 2015 at 6:23 pm

        It would probably work, but it would reduce the fat. You may want to up the butter a bit and lessen the almond milk.

        Reply
        • Lisa P

          December 23, 2015 at 5:06 am

          How much more butter if almond milk is used?

        • Lisa

          December 23, 2015 at 5:23 am

          I'd try increasing butter to 1/4 cup.

    7. Tom Hume

      September 12, 2015 at 11:03 pm

      Please help me find the "Cab grams" , or the "carb exchange" for these muffins and breads.
      Thank you.

      Reply
      • Lisa

        September 13, 2015 at 3:18 am

        It was mistakenly left out, but it is about 6.4g (does not include erythritol which has little to no impact).

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome Lisa-Profile

    I'm a cookbook author and creator of quick & easy keto recipes! Read more about me....

    order simple keto cookbook

    Trending Recipes

    • How to Cook Boneless Pork Ribs in the Oven Fast
    • Keto Coconut Flour Pancakes
    • Tzatziki Sauce with Sour Cream Recipe
    • Mexican Zucchini and Ground Beef Skillet
    • Keto Friendly Yeast Bread Recipe for Bread Machine
    • Sugar-Free Keto Cheesecake Mousse Fluff

    Popular Desserts

    • Best Keto Chocolate Cake Recipe
    • Homemade Almond Milk Ice Cream
    • How To Make Vanilla Chia Seed Pudding
    • Keto Peanut Butter Balls (Buckeyes)

    Footer

    ↑ back to top

    Featured On:

    Parade FitnessHuffington PostHealthLineBuzzFeedThe KitchnShapeWomen's HealthCountry Living Men's Health

    About

    • Privacy Policy
    • Disclosure
    • Sitemap

    Latest

    • Sign Up! for emails and updates
    • Stories

    Contact

    • About
    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 · LOW CARB YUM. ALL RIGHTS RESERVED.