Healthy Pumpkin Muffins with Cranberries
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12-18
Heathy, sweet, tart, rich, spiced pumpkin muffins with cranberries and oats.
  • ½ c. coconut oil, melted and slightly cooled
  • ¾ c. dark brown sugar
  • 3 eggs
  • 15 oz. can pumpkin
  • ¼ c. buttermilk
  • 1½ tsp. vanilla extract
  • 1½ tsp. baking soda
  • ¾ tsp. salt
  • ¾ tsp. ground cinnamon
  • ¾ tsp. ground ginger
  • ¼ tsp. allspice
  • 2⅔ c. flour
  • ½ c. oats
  • 1 c. fresh cranberries, coarsely chopped
  • raw pumpkin seeds and extra oats for garnish
  1. Preheat the oven to 350ยบ.
  2. Whisk the coconut oil and brown sugar in a large bowl. Add eggs, pumpkin, buttermilk, and vanilla and whisk until smooth.
  3. In a medium bowl, whisk the baking soda, salt, cinnamon, ginger, allspice, flour, and oats to combine. Add the cranberries and toss to coat with the flour mixture.
  4. Pour the dry ingredients into the wet and fold with a rubber spatula until just combined.
  5. Scoop into lined muffin cups - fill all the way to the top of the cups for large muffins or about ¾ of the way for medium-sized.
  6. Bake for about 30 minutes, until a toothpick comes out mostly clean. Cooking times may vary a bit (I cooked on convect).
Recipe by The Chronicles of Home at