These Low FODMAP Cranberry Pumpkin Muffins are gluten-free, gum-free, with a diary-free option, and full of warming spices. Perfect for the holidays!
I think this is my third pumpkin muffin recipe on my blog! As you can tell, I like pumpkin muffins and this recipe is my favorite so far. The texture is awesome and most importantly, I achieved it without using any gums, xanthan, guar or otherwise. While gums are not high in FODMAPS, they can irritate the gut in some people.
I’ve been experimenting with different gluten-free flours and have come to the conclusion that if the recipe is well crafted, with the right balance of ingredients (and not just flours – but liquids, sweeteners and leaveners as well), gums are not necessary. It takes a lot of experimenting, but luckily I like playing around in the kitchen. These Low FODMAP Cranberry Pumpkin Muffins make my tastebuds and belly happy. I hope you find they make you happy too. Happy Thanksgiving!
Try these other low FODMAP pumpkin muffin recipes from my collection:
Low FODMAP Cranberry Pumpkin Muffins
Ingredients
- 1 cup brown rice flour
- 1/2 cup tapioca flour
- 1/4 cup sweet rice flour
- 1/4 cup cornstarch (or potato starch)
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup sweetened dried cranberries
- 1/2 cup unsalted butter (or virgin coconut oil for dairy-free)
- 1 cup canned pumpkin puree
- 1/2 cup lactose-free cow’s milk (or unsweetened almond milk for dairy-free)
- 1 large egg
Instructions
- Preheat oven to 350 degrees F. Line a standard muffin pan with paper liners.
- In a large bowl, combine the brown rice flour, tapioca flour, sweet white rice flour, cornstarch, sugar, baking powder, salt, cinnamon, ginger, nutmeg, cloves and sweetened dried cranberries. Stir well.
- In a large saucepan, melt the butter or coconut oil over low heat. Remove pan from heat and stir in the pumpkin, milk and egg. Mix until smooth.
- Pour the pumpkin mixture into the flour mixture and stir until flour is completely incorporated.
- Fill muffin cups 3/4 full. Sprinkle tops with sparkling sugar, if desired. Bake 22 to 24 minutes, or until tops spring back lightly when touched.
Notes
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Hi. I often bake with whole, frozen cranberries instead of dried cranberries. Would that substitution work in this recipe? I'm sensitive to dried fruits. Thank you.
Hi Katherine, Yes, absolutely! Whole frozen cranberries would work great!
I made these this morning for Thanksgiving treats and they're fantastic! My girlfriend doesn't even eat GF and she's hammered off two of them so far. I can't wait to try all your FODMAP recipes (I have IBS). Thank you so much for your wonderful posts. There's so many and I'm so excited to try them! Happy Thanksgiving!
Thank you so much for the comment! Glad you liked the muffins and I hope you enjoy my other recipes. Happy Holidays!
What is the volume/size of the can of pumkin?
I measure out 1 cup from a 15 oz. can of pumpkin.