pumpkin cranberry muffins
from Practical Paleo (page 277)
This recipe is sure to be a fall-favorite in your house, and it’s a great way to use up canned pumpkin. For an extra cranberry pop, spread Simple Cranberry Sauce (recipe on page 436, also in our Healthy for the Holidays free ebook) on top.
PREP TIME: 15 minutes
COOKING TIME: 35-40 minutes
YIELD: 10-12 muffins (depending on size)
NUTRITION INFO: here.
- 6 eggs
- 1/2 cup butter, ghee, or coconut oil, melted (I prefer butter for flavor but if you can't eat it, use coconut oil – I like Tropical Traditions Green Label
- 1/4 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut flour
- 1/4 cup tapioca flour or arrowroot starch
- 1 Tablespoon pumpkin pie spice
- 1/2 tsp sea salt
- 1/2 teaspoon baking soda
- 1/2 cup fresh cranberries
- VANILLA infused sugar, optional
- Preheat oven to 350F.
- In a large mixing bowl, whisk together the eggs, butter, pumpkin, maple syrup, and vanilla extract.
- Sift the coconut flour, tapioca flour, pumpkin pie spice, salt, and baking soda into the wet ingredients and stir until well combined. Gently fold in the cranberries. Sprinkle the top of each muffin with a dusting of VANILLA infused sugar, if you like.
- Scoop the batter evenly into a parchment muffin cup lined muffin tin (natural parchment muffin papers work best for lining), and bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes clean.
change it up!
- Add chopped walnuts and/or semi-sweet chocolate chips to the mixture before baking or place some on top.
- For bulkier muffins, add 3 cups of shredded carrots to the mixture before baking.
- To make this recipe 21-Day Sugar Detox friendly, replace the sweetener (honey/maple syrup) with 1 mashed green-tipped banana.