Pumpkin Cranberry Muffins

PumkinCranMuffin

This has become one of my favorites, and a GREAT cure for those carb cravings. Thanks to Diane Sanfilippo at Balanced Bites

Ingredients

  • 6 eggs
  • 1/4 cup canned pumpkin
  • 1/2 cup butter or coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1/4 cup grade B maple syrup
  • 1/2 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/4 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1/2 cup fresh cranberries

Preheat oven to 350° F

Whisk together the eggs, pumpkin, pure vanilla extract and maple syrup in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda and pumpkin pie spice and stir until well combined. Gently fold in the cranberries. Add the butter or coconut oil last as they will solidify as they cool to room temp. In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup, and bake for 35-45 minutes. Enjoy!!! These are also GREAT to make in larger batches to freeze and thaw as needed.
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