Pumpkin, Carrot and Cranberries Muffins

posted in: recipe, Vegan/vegan friendly, vegetarian | 3

I have never had fresh cranberries in my life until recently. I used to nibble a lot on dried ones, but stopped doing that some time ago when I realized how much sugar they put in them.



Since I had no idea where to start with using them, except eating them fresh, I decided to give it a try with muffins, in a combination with pumpkin puree and some pecans, Those fall goodies have to get well nicely, right!?

Since I have tried this recipe already two times, with using raisins instead, I made it again. And quite loved it.

If you do not have fresh cranberries at hand, substitute them with dried ones, or raisins, it is really nice as well.





inspired by Healthy Pumpkin Carrot Pecan Muffins by Blogging over Thyme

– makes 8-10 regular size muffins –



1/2 cup unbleached all-purpose flour

1/2 cup whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

pinch of salt

3/4 cup pumpkin puree (make it simply by roasting pumpkin in the oven on 400F for 30-45 minutes, depending on its size)

1/3 cup coconut sugar or muscovado sugar

2 tablespoons maple syrup

3 tablespoons liquid coconut oil, or any other vegetable oil you use in everyday cooking

1 egg *for a vegan version, substitute with chia seeds combined with water, as explained here; in that case skip adding more chia

2 carrots

1/2 cup fresh cranberries

1/4 cup pecans (you can substitute with walnuts or almonds)

2 tablespoons chia seeds (optional)




  1. If you do not have a made pumpkin puree on hand, make it now by roasting pumpkin halves (cut lengthwise) in the oven on 400F for about 30-45 minutes, depending on its size.
  2. Clean and coarsely grate your carrots, wash cranberries, and chop pecans (or other nuts you are using).
  3. In a bowl combine flours, cinnamon, baking soda, baking powder and salt.
  4. In a separate bowl, whisk together wet ingredients: pumpkin puree, egg, and oil, then add sugar until well combined.
  5. Add the dry mixture to the wet mixture, stirring until combined.
  6. Fold in grated carrots, cranberries, pecans, and chia seeds.
  7. Preheat the oven to 375 F and prepare muffin tin, then pour the batter in muffin cups.
  8. Bake muffins at 375F for 18-20 minutes.
  9. Allow them to cool before removing and serving.
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3 Responses

    • Iva
      Thank you so much Joscelyn! Who would have thought that so much veggies can make such a delicious sweet treat ;) Cranberries really give it this nice tangy 'kick'. Let me know if you try the recipe :)

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