Pumpkin Cranberry Muffins (gluten-free)

Pumpkin-Cranberry Muffins

I saw a tasty looking pumpkin-cranberry muffin recipe, so I tried making it gluten free.  The muffins were good, but I thought I could make them even better.  When I got up this morning, I set out to improve on the muffins I had made last night.  Success!! Hope you enjoy them. ...and remember, if you want to make any of my baked recipes regular, just use wheat flour and omit the xanthum gum. 

3 cups gluten-free flour mixture

3/4 cups sugar

3/4 tsp xanthum gum

4 tsp baking powder

1 tsp cinnamon

1/2 tsp each of ground ginger, nutmeg, ground cloves, allspice

1/4 tsp salt

2 cups canned pumpkin (make sure not to get pumpkin pie filling)

1/2 cup sunflower oil

1/4 cup unsweetened applesauce

2 eggs

1 1/2 cups dried cranberries

1. Preheat oven to 400F. Grease muffin pan or place paper cups in muffin pan.  Recipe makes 18 muffins.

2. Combine flour mixture, baking powder, xanthum gum, salt and all spices together in a large mixing bowl.

3. Add pumpkin, oil, applesauce, eggs, and cranberries.  Mix until just moist.  You don't want to over mix.

4. Fill muffin cups to make 18 muffins.  The cups will be quite full.  You can make smaller muffins, of course...just adjust the baking time.  

5. Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean.