Pumpkin Gingerbread Muffins with Dried Cranberries – Gluten-free, Vegan

by Beth @ Tasty Yummies

Pumpkin Gingerbread Muffins with Dried Cranberries - Gluten-free, Vegan

We’re leaving bright and early, hopefully before the sun rises, tomorrow morning for Kentucky to visit my husband’s family. We’re gonna celebrate Christmas a little late, ring in the new year and enjoy the last of the holidays. It’s about 8 or 9 hours to drive there, possibly longer with having the pooch with us, but it’s not too bad. I usually try to pack some healthy snacks and foods both for the drive and for when we get there.

So, this morning I baked a small pie pumpkin to purée to make these muffins, I toasted the seeds with a super spicy pepper blend and I also made dark chocolate bark with dried bing cherries, pistachios and grey sea salt (recipe soon).

I had to change my pumpkin muffin recipe a bit as I was nearly out of almond flour, so I turned to Gluten Free Goddess‘s pumpkin muffin for some changes and additions to my original recipe. I used the last of some coconut milk I had and since I wanted to skip the regular sugar, I decided use coconut sugar and some blackstrap molasses. The minute I smelled the molasses with the spices it gave me the idea to add additional flavors to create a “gingerbread” type muffin.

The gingerbread flavors went so well with the pumpkin and these turned out great, they are so moist and tender. These will be great for the drive and wonderful for breakfasts when we get there. Since hubby likes to cram in as much Southern junk and comfort food as he can while we’re down there, I’m usually on my own for food. I’m ok with it, I even encourage it, since he’s such a trooper all the time here at home and he usually only gets this food once a year. But, this does mean I am on my own while we are down there. I usually pack snacks and food to cook for myself while everyone else is having fried chicken and pizza from their favorite local joint.

I am making my tortilla soup for everyone on New Years night, and I’m super excited for them to try it for the first time.

What do you have planned for New Year’s Eve?

I hope everyone has a peaceful, safe and blessed New Years celebration, surrounded by loved ones. I am so excited for all the lies ahead in 2012. It promises to be a year full of wonderful adventures, big changes and so much more. We are planning a big move and we already have some super amazing projects lined up. I am so full of anticipation for the journey ahead. I am not sure I have ever looked forward to a new year, as much as this upcoming one.

{ 4 comments… read them below or add one }

1 Leanne @ Healthful Pursuit January 7, 2012 at 9:03 am

I’m a little late on this post, but I just had to comment. These muffins look amazing! I just love cooking with sorghum flour and haven’t for a really, really long time. Long overdue I suppose. Hope you had a good time with your husbands family 🙂


2 tastyyummies January 7, 2012 at 2:17 pm

Thanks Leanne! I am super happy with how these turned out! I really love sorghum flour too, it’s so great! We had a great time in Kentucky, thanks for asking! 🙂


3 Meg @ Sweet Twist February 1, 2012 at 8:57 am

I am starting to experiment with Gluten Free, these look great!!

I had to pin them! http://pinterest.com/pin/149744756329943685/


4 Lisa May 8, 2014 at 1:06 pm

I made these today. Chose to use white sugar (I know!) because the coconut sugar I have smells bitter. Also used canned pumpkin and eggs. Filled each liner with 2-1/2 scoops from medium cookie dough scoop. Got 15 decent size muffins. I baked them 20 min at 350 degrees (convection setting) and they were perfectly done. Dense and moist – really taste like subtle gingerbread. Waiting for my daughter to taste test!:)


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