These Healthy Pumpkin Cranberry Muffins have all the flavors of fall without the guilt. Coconut oil, oat flour, and a little sweetness from the cranberries make these a perfect breakfast!
Muffins are one of my favorite breakfast foods. If it were up to me, I would have one every morning. But finding a healthy muffin recipe that actually tastes good has proven to be difficult. I have been determined to make a muffin that wouldn’t leave you feeling guilty and still satisfy a craving for something sweet.
So the experimenting began.
I started with whole wheat flour and decided to substitute some of it with oat flour. Have you ever used oat flour before? You just ground up oatmeal in your food processor until it becomes a flour consistency. You will want to make sure that you measure the oats after they have been processed and not before.
These muffins have no butter! I used a mere two tablespoons of coconut oil and absolutely loved the flavor it gave these muffins. The little pinch of nutmeg makes a world of difference so unless you hate the flavor, don’t skip this ingredient! It is the secret ingredient in so many bakery items.
I wanted some fall flavors in these pumpkin muffins so I thought cranberries would work well. However, dried cranberries can be a huge source of hidden sugar. Most people think that it is a fruit so it can’t be that bad…but those hidden calories add up. So do yourself a favor and find the no sugar added cranberries (they are widely available at most grocery stores) and stick to using just 1/3 of a cup! It adds plenty of sweetness to these muffins.
I used a whole cup of pumpkin puree plus some low fat buttermilk which makes these muffins incredibly moist! Buttermilk is my secret to making any cake/muffin from drying out. You are gonna love these!
I hope you all have a wonderful weekend!
P.S. Here is a glimpse of behind the scenes in my little food blogging world. Baby Stella is obsessed with trying to steal my props and treats while I am doing my photography. She had just woken up from her nap (hence the bed head) and was trying to eat all the muffins. She kept pointing and saying “mmmmm”. Sweetest little thing.
- 1 Cup Whole White Wheat Flour
- ½ Cup Oat Flour (Oatmeal ground up in a food processor)
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Ground Cinnamon
- ¼ Teaspoon Salt
- ¼ Teaspoon Nutmeg
- ¼ Cup Brown Sugar (½ for extra sweet)
- 1 Cup Pumpkin Puree
- ½ cup Low-Fat Buttermilk
- 1 Tablespoon Vanilla Extract
- 2 Tablespoons Coconut Oil, melted
- 1 Large Egg
- ⅓ Cup Dried Cranberries (No Sugar Added)
- ⅓ Cup Pistachios
- 1 Teaspoon Orange Zest (Optional)
- Preheat the oven 375. Line a muffin pan with muffin liners or spray with nonstick cooking spray.In a medium sized mixing bowl, combine both flours, baking soda, baking powder, cinnamon, salt, and nutmeg. In a separate bowl, mix together the brown sugar, pumpkin, buttermilk, vanilla extract, coconut oil and the egg. Combine the wet and dry ingredients and mix until just combined. Fold in the cranberries, pistachios and orange zest if using. Pour the batter evenly into the prepared muffin pan and bake for 22-26 minutes or until a toothpick comes out clean.
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