Cranberry Pumpkin Orange Spice Muffins (Grain Free, Dairy Free, Nut Free)
Prep time
Cook time
Total time
These grain, dairy, and nut free cranberry orange spice muffins are a great way to use up some leftover pumpkin puree and start your Thanksgiving day!
Recipe type: Breakfast
Cuisine: American
Serves: 10-12
  • ⅓ cup tapioca flour
  • ½ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 tablespoon cinnamon
  • 1 teaspoon cloves
  • 1 cup (or slightly less) pumpkin puree
  • 4 eggs
  • ½ cup honey
  • ¼ cup palm shortening, ghee, or grassfed butter (if you tolerate dairy)
  • 1 teaspoon vanilla extract
  • 1 cup cranberries
  • zest from one orange
  1. Preheat oven to 350 degrees and prepare standard muffin pan with paper liners.
  2. Mix dry ingredients in a medium bowl (tapioca flour, coconut flour, baking soda, baking powder, salt, and spices) and set aside.
  3. Using a stand mixer or by hand, beat together the pumpkin, eggs, honey, shortening, and vanilla. Mix until no lumps remain (this is easier to do if the eggs and pumpkin are at room temperature and the shortening is slightly softened, but not melted).
  4. Combine the dry ingredients with the wet, again mixing until no lumps remain.
  5. Mix in the cranberries and the orange zest.
  6. Divide equally amongst 10-12 muffin compartments (I ended up with 11 but your results may be different!)
  7. Bake for 25-30 minutes or until a toothpick can be inserted and come out cleanly.
Recipe by Gutsy By Nature at