Category: Breakfast & Snacks

Gooey Pumpkin-Berry Muffins

  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking soda
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1 ¼ cup pure maple syrup
  • 1 can pumpkin puree
  • ½ cup almond milk
  • 2 tablespoons melted coconut oil
  • 1 egg, beaten
  • ¾ cup dried cranberries

Preheat the oven to 375 degrees.

Combine the first five dry ingredients, whole wheat flour through salt, in a bowl and mix well.

Combine maple syrup and next four ingredients, through egg, in another bowl and beat with a mixer until well blended.

Add flour mixture to wet mixture and beat on low until combined. Fold in cranberries.

Coat muffin tins with nonstick spray and spoon batter into prepared cups.

Bake at 375 degrees for 25 minnutes or until muffins spring back when touched lightly in center.

Remove muffins from pan and allow to cool.


Pumpkin is a great way to sneak veggies into your kids’ diets! They’re sure to love this gooey recipe! Try experimenting with different options in place of milk in recipes: I like to use almond milk, rice milk, and non-GMO soy milk.