From the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai

Pumpkin Cranberry Muffins

Oaks at Ojai Pumpkin Cranberry Muffin recipe

Need more recipes? Cookbooks are for sale at The Oaks of Ojai gift shop.



½ Cup Chopped walnuts

1 Tbsp Agave or honey


1½ Cups Rice flour

½ Cup Sorghum flour (you can use all rice flour if you like; just increase rice flour to 2 cups and increase guar gum to 2 Tbsp.)

1½ Tbsp Guar gum

2 tsp Baking powder

¼ tsp Baking soda

1 tsp Cinnamon

¼ tsp Allspice


¾ Cup Pumpkin puree

1/4 Cup Agave or honey

2 Tbsp Molasses

1 Cup Plain non-fat yogurt

2 Tbsp Canola oil

1 Large egg


½ Cup Dried cranberries

1Tbsp Fresh orange zest (grated rind)


Preheat oven to 350 degrees and line muffin tins with muffin cups.

Combine the first two ingredients and set aside.

Combine second set of ingredients in a large mixing bowl. If baking powder is clumpy, sift it with some of the flour.

Stir the third set of ingredients in a bowl, mixing well.

Stir the wet ingredients into the flour mixture, combining well, but do not beat.

Fold in the orange zest and the cranberries.

Spoon or scoop ¼ cup batter into each muffin cup.

Sprinkle the top of the muffins with the first set of ingredients (nuts and agave).

Bake 18 to 20 minutes. Cool on a wire rack.

Nutritional Information: per serving

Serves 12

Calories: 125 calories per serving

(Naturally gluten free!)

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