Pumpkin Cranberry Muffins

Yes… we’re still baking things with pumpkin. But, in our defense, these healthy Pumpkin Cranberry Muffins are worth it! They make for a great breakfast or snack and they’re not like your typical unhealthy muffin. In true Healthy On You® style, these muffins have no unnecessary sugar, butter or gluten. Instead, the sweetness comes from maple syrup, the moisture from coconut oil and almond flour makes them gluten-free. Don’t let those ingredients scare you away though! These do not disappoint in flavor or texture. Plus, they’re extra special with the addition of our Spice Spice Baby Spice Blend. Give them a try and see for yourself. We bet you’ll be pleasantly surprised!


Makes 4 servings

  • 6

    eggs, beaten 

  • 1/4 cup

    pumpkin puree

  • 1/2  cup

    melted coconut oil

  • 1 tsp


  • 1/4  cup

    maple syrup

  • 1 1/2 cup

    almond flour

  • 1/2 tsp

    sea salt

  • 3/4 tsp

    baking soda

  • 2 tsp
  • 1/2  cup

    fresh cranberries


  1. Preheat oven to 350F. 

  2. Whisk together the eggs, pumpkin, coconut oil, maple syrup and vanilla extract.

  3. Add almond flour, sea salt, baking soda, and Spice Spice Baby. Stir until everything is well combined. Gently fold in cranberries. 

  4. Divide batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray. Transfer to oven and bake for 25-30 minutes (until a toothpick comes out clean). 

  5. Cool for 5 minutes before removing from pans to wire rack. 

Samantha Binkley