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Pumpkin Orange Cranberry Muffins

Healthy Grocery Girl



  • 1.5 cups gluten-free 1-to-1 baking flour
  • 1/2 cup golden coconut sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • Pinch of sea salt


  • 3/4 cup Limoneira navel orange juice
  • 2 tablespoons Limoneira lemon juice
  • 1/2 cup pumpkin puree
  • 3/4 cup dried cranberries
  • 2 eggs or vegan egg substitute


  • Preheat oven to 350 degrees Fahrenheit.
  • Add dry ingredients into a medium bowl and whisk together.
  • Add wet ingredients into a large bowl and whisk together.
  • Add dry ingredients into bowl with the wet ingredients and stir until well combined.
  • Pour batter into a non-stick muffin pan and bake for 20-25 minutes.
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