Pumpkin, Cranberry, and Snickerdoodle Muffin Recipes

The holidays are a perfect time to whip out the mixing bowls and create something delicious for people we care about. Especially for neighbors and family gatherings, baking up some delicious muffins are an easy way to create something thoughtful. I have three muffin recipes that I go back to year after year and today I'm happy to share them with you. In classic holiday flavors, these pumpkin, cranberry and snickerdoodle muffins can become a part of your holiday traditions as well.

These three muffin recipes are perfect flavours of the season and easily enjoyed by many. I usually make all three recipes in one afternoon and mix and match the muffins in tins for family and neighbors. I've ordered the recipes in order of lowest to highest temperature so you can increase the temperature while preparing for the next recipe. I find that saves the most time instead of waiting for things to cool between batches. They're moist, delicious, plant based, and easy to make.

Snickerdoodle Muffin Recipe

Ingredients

1/2 cup white sugar
1 1/2 cup all purpose flour
1/2 teaspoons baking powder
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
6 tablespoons softened butter
1 cup almond milk
1 teaspoon vanilla extract
1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
1 tablespoon sugar + 1 teaspoon cinnamon for topping

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Prepare flax egg by mixing the ground flax with water. Set aside.
3. Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
4. Whisk together the butter, milk, vanilla extract, and flax egg in a medium bowl.
5. Mix the wet ingredients into the dry ingredients just until blended.
6. In a lined or greased muffin pan, divide the mixture into 12 muffin cups.
7. Sprinkle tops with cinnamon sugar mixture.
8. Bake for 18 minutes. Tops should spring back when done and a toothpick inserted into the middle should come out dry.
9. Let cool then serve.

Pumpkin Muffin Recipe

Ingredients

1 3/4 cups all purpose flour
1 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 can pumpkin puree
1/2 cup melted coconut oil
1 teaspoon vanilla extract
2 flax eggs (2 tablespoon ground flax + 6 tablespoons water)
1 tablespoon sugar for topping

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Prepare flax eggs by mixing the ground flax with water. Set aside.
3. Whisk together flour, sugar, baking soda, salt, and pumpkin spice in a large bowl.
4. Whisk together the pumpkin, melted coconut oil, vanilla extract, and flax eggs in a medium bowl.
5. Mix the wet ingredients into the dry ingredients just until blended.
6. In a lined or greased muffin pan, divide the mixture into 12 muffin cups.
7. Sprinkle the top with sugar.
8. Bake for 20 minutes. Tops should spring back when done and a toothpick inserted into the middle should come out dry.
9. Let cool then serve.

Cranberry Muffin Recipe

Ingredients

1 1/2 cups all purpose flour
1 cup quick oats
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 can whole cranberry sauce
1/2 cup almond milk
1/3 cup melted coconut oil
1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
1 tablespoon sugar for topping

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Prepare flax egg by mixing the ground flax with water. Set aside.
3. Whisk together flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
4. Whisk together the cranberry sauce, milk, melted coconut oil, and flax egg in a medium bowl.
5. Mix the wet ingredients into the dry ingredients just until blended.
6. In a lined or greased muffin pan, divide the mixture into 12 muffin cups.
7. Sprinkle the top with sugar.
8. Bake for 16 minutes. Tops should spring back when done and a toothpick inserted into the middle should come out dry.
9. Let cool then serve.