It's pumpkin season. Pumpkin carving, pumpkin spice lattes, pumpkin cake, pumpkin pie. That's a lot of pumpkin.
I'll let you in on a little secret: I don't much care for pumpkin. There, I said it. It's true. While everyone else is chowing down on pumpkins, I'd much rather be eating something else. Like cranberry-orange muffins. Now there's a Starbucks goodie I used to go nuts over. And then...it wasn't there anymore. And then...I had to eat gluten-free.
I've tried my fair share of gluten-free cranberry-orange muffin recipes, but I quite like this one. It's got a great crumb, but it still holds together, which is always a feat for gluten-free baked goods. With a cinnamon crumble topping, it still has a little taste of fall. Popped in the toaster oven, it rivals any and all things pumpkin.
Gluten-Free Cranberry Orange Muffins
- 160 g gluten-free flour mix (I used the white flour blend from Gluten-Free Girl Every Day)
- 30 g flaxseed meal
- 1/4 t baking powder
- 1/4 t baking soda
- 1/8 t salt
- 1 T psyllium husks
- 1/2 c sugar
- 1 T orange zest
- 3 T butter, melted and slightly cooled
- 1/2 c buttermilk
- 1 egg
- 1/2 t vanilla extract
- 1 T orange juice
- 1/2 c cranberries
For the crumble:
- 2 T cold butter
- 2 T gluten free flour
- 1/4 c sugar
- 1 T cinnamon
- 1 t orange zest
- pinch salt
Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with papers.
Prepare the crumble: cut the butter into the sugar, then stir in the remaining ingredients. Set aside.
In a medium bowl, whisk together the orange zest and sugar. Whisk in the remaining dry ingredients.
In a separate bowl, whisk together the buttermilk, egg, butter, and vanilla.
Pour the liquid into the dry ingredients. Stir half-way and add the cranberries. Stir very gently until combined.
Use a spoon to divide the batter evenly among the prepared muffin tins.
Top with the crumble, pressing lightly on the tops.
Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out almost clean.