Gluten Free Pumpkin Cranberry Muffins

This post is sponsored by Stonyfield in partnership with King Arthur's Flour, but all opinions are my own.


The days are shorter and darkness now comes upon us before we sit down for dinner. We are deeply entrenched into fall with winter on the horizon.

I love the smell of pumpkin in the fall and the tangy flavor of cranberries. Put the two together and you have a fall/winter combination bursting with energy!

I had a lot of fun making these pumpkin cranberry muffins. I used whole, rich ingredients such as Stonyfield organic whole milk yogurt, gluten free flour from King Arthur, fresh whole cranberries, and pumpkin puree. There are also a lot of great spices to give a pop to these beautiful muffins - pumpkin pie spice, nutmeg, and cinnamon...

Doesn't it make you want to curl up by the fire with a muffin and a steaming mug of hot tea?

Gluten Free Pumpkin Cranberry Muffins (Yields 12-15 muffins)
By: NatRunsFar

2 Cups King Arthur Gluten Free Measure For Measure flour

1 tsp baking powder

1/2 teaspoon baking soda

2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground pumpkin pie spice

1/ 2 teaspoon salt

1 tablespoon unsalted butter (melted)

2 large egg whites

1 1/2 teaspoon vanilla extract

1 cup pumpkin puree

1/4 cup Stonyfield Whole Milk Yogurt

1/3 cup brown sugar

1/4 cup lowfat milk

1 cup fresh cranberries (chopped)

1. Preheat the oven to 350 degrees and prepare a 12 cup muffin pan with butter or cooking spray

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice and salt. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the pumpkin purée and yogurt, mixing until no large lumps remain. Stir in the brown sugar. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in all but 2 tablespoons of the chopped cranberries.

3. Divide the batter into the prepared muffin cups, and gently press the remaining chopped cranberries into the top of the batter. Bake at 350°F for 21-24 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully transferring onto a wire rack.

Great for breakfast, holiday brunch or an after workout snack - these muffins are sure to put a smile on your face!

Happiness Is Running Life.

xo,

Natalie