Gluten Free Pumpkin Cranberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Gluten Free Pumpkin Cranberry Muffins calories by ingredient
Introduction
A Diane Sanfilippo recipe A Diane Sanfilippo recipeNumber 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
Directions
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