Enjoy two great fall flavors together in these simple to make muffins. These delicious coconut flour cranberry pumpkin muffins are low carb and gluten free.
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, they 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 which makes going low carb friendlier on the budget. I’ve also found that baked goods made with coconut flour hold together better than those made with almond flour.
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 it to mix into the other ingredients better. For this cranberry pumpkin muffins recipe, I blended the coconut flour with baking powder and pumpkin pie spices first.
Then, in a separate bowl, I whipped up all the wet ingredients, including the sweeteners 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.
With coconut flour, you need to use about an equal part liquid and double or more eggs to get the batter right. This flour just soaks up liquid like crazy so your batter tends to be very thick.
LC Foods tends to sell out of the dried cranberries so I like to buy several bags when they are in stock. You can buy freeze dried cranberries from LC Foods, but you’ll want to reconstitute them in water before using in these cranberry pumpkin muffins.
The dried cranberries are folded into the batter at the end and then spooned into muffin cups. If you want smooth tops, you’ll have to use your fingers or a small spatula to shape the tops of each muffin before baking.
If you don’t smooth out the tops prior to baking, the muffins with have the bumps and ridgees from spooning. This 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 remain after the muffins are baked. Not really a big deal to me.
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. There’s a lot of different spice blends that work with pumpkin, but I always like to include cinnamon, ginger, and nutmeg.
What’s your favorite low carb flour to bake with? Do you prefer coconut flour, almond flour, or a combination of the two? There’s an article that compares these two great low carb flours here.
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!
Coconut Flour Cranberry Pumpkin Muffins Recipe
Coconut Flour Cranberry Pumpkin Muffins
- 1/2 cup coconut flour sifted
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/2 cup granulated sweetener I used Swerve
- 1/4 cup Sukrin Gold packed, or other brown sugar substitute
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 2 tablespoons butter softened or melted
- 3 large eggs
- 2/3 cup sugar free dried cranberries homemade or LC Foods
- Cooking spray
- 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.
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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.