Gluten Free Pumpkin Cranberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 large Egg, fresh, whole, raw 0.25 cup Libbys 100% pure pumpkin, canned 8 tbsp Dr. Bronner's Coconut Oil (by MIKEMYERS3) 1 tsp Vanilla Extract 1 serving Maple Syrup - Maple Grove Farms Pure Maple Syrup (1/4 cup) 1 serving Bob's Red Mill Coconut Flour (1/2 cup=8 tbsp=1 serving) (by MARGOTJI) .5 cup, whole Cranberries
1. Preheat oven to 350 F.
2. Whisk eggs, pumpkin, coconut oil, vanilla, and maple syrup together in large mixing bowl.
3. Sift in coconut flour, 1/2 tsp sea salt, 1/4 tsp baking soda, and 1 T. pumpkin pie spice. Stir well to combine. Fold in cranberries.
4. Scoop 1/4 cup of batter into lined muffin tins and bake for 33 - 35 minutes.
Serving Size: Makes 12 small muffins
2. Whisk eggs, pumpkin, coconut oil, vanilla, and maple syrup together in large mixing bowl.
3. Sift in coconut flour, 1/2 tsp sea salt, 1/4 tsp baking soda, and 1 T. pumpkin pie spice. Stir well to combine. Fold in cranberries.
4. Scoop 1/4 cup of batter into lined muffin tins and bake for 33 - 35 minutes.
Serving Size: Makes 12 small muffins
Nutritional Info Amount Per Serving
- Calories: 157.2
- Total Fat: 12.4 g
- Cholesterol: 93.0 mg
- Sodium: 46.2 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 2.1 g
- Protein: 3.9 g
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