Cranberry Sourdough Pumpkin Muffins (Gluten-Free)

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Tangy-sweet and moist, these cranberry sourdough pumpkin muffins are gluten-free, rich in flavor, with beautiful cranberries in each bite. Perfect for fall baking or winter baking, they are light and fluffy

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: Amercian, European

Keyword: Cranberry Sourdough Pumpkin Muffins (Gluten-Free)

Servings:

Calories: 387kcal

Equipment

Ingredients

1 cup Sourdough starter
1 cup Pumpkin
4 Eggs large
2 tbsp Apple cider vinegar
3/4 cup Avocado oil
2 tbsp Vanilla extract
1 cup Teff flour
2 cup Almond flour
3/4 cup Alulosse or coconut sugar
2 tbsp Pumpkin spice
1 tsp Baking soda
1 tsp Baking powder
1/4 tsp Salt
2 cups Cranberries
1 cup Walnuts chopped, optional for topping

Instructions

In a large mixing bowl, whisk the wet ingredients: eggs, apple cider vinegar, pumpkin puree, vanilla extract, and oil.
2. Stir in your active sourdough starter or discard. Mix well to combine.
3. In a separate small bowl, combine the dry ingredients: teff flour, almond flour, pumpkin spice, baking soda, baking powder, allulose or coconut sugar, and salt.
4. Add the dry ingredients to the wet mixture and stir until combined. The batter will be thick but scoopable. Fold the cranberries in.
5. Scoop batter into a muffin pan lined with muffin liners. Optional: top with a sprinkle of brown sugar, pumpkin seeds, or a cinnamon sugar swirl.
6. Bake in a preheated oven at 350°F until a toothpick inserted into the center of the loaf comes out clean (usually 55 minutes).
7. Remove them from the oven and let them cool down.

Nutrition