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Mini muffins on a marble board.
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5 from 4 votes

Mini Pumpkin Cranberry Muffins (dairy-free)

Mini pumpkin cranberry muffins, made with coconut oil, almond milk, spelt flour, and reduced sugar are a perfect dairy-free treat for your child's lunch!
Prep Time20 mins
Cook Time15 mins
Course: Snack
Cuisine: Canadian
Keyword: mini muffins, mini pumpkin cranberry muffins, muffins with cranberries, pumpkin muffins
Servings: 24


  • 1 1/2 cup spelt flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon ground
  • 1/2 teaspoon ginger ground
  • 1/4 teaspoon salt
  • 1 cup (225g) canned pumpkin (not pumpkin pie filling)
  • 1/4 cup brown sugar firmly packed
  • 1/4 cup coconut oil melted
  • 1/4 cup plant-based milk
  • 1/2 teaspoon vanilla
  • 1/2 cup halved fresh cranberries (about 30-40 cranberries)


  • Preheat oven to 350ºF. Grease one 24-mini muffin tin, or two 12-mini muffin tins.
  • In a large bowl whisk spelt flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined.
  • In another large bowl mix canned pumpkin, brown sugar, melted coconut oil, plant-based milk, eggs, and vanilla until smooth.
  • Gradually fold dry ingredients into wet ingredients. When muffin batter is still streaked with flour, add halved cranberries and fold to combined.
  • Divide muffin batter evenly between 24 holes in prepared mini muffin tin(s). Place in oven and bake 13-15 minutes, or until internal temperature of muffins reads 200ºF. Cool on rack 10 minutes and remove from tin. Muffins will keep, stored in an airtight container, for up to four days. They also freeze well!


Feel free to top your mini pumpkin cranberry muffins with extra pieces of cranberry if need be!