Pumpkin Cranberry Muffins

Another nummy recipe from Practical Paleo! These are great for Fall. Super easy to make too! Enjoy!

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  • 6 eggs
  • 1/4 cup canned pumpkin
  • 1/2 cup butter or melted coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup coconut flour
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1/2 cup fresh cranberries (I used at least 3/4 cup – I love cranberries)

Preheat oven to 350 degrees. Whisk the eggs, pumpkin, butter or oil, extract and syrup together in a large mixing bowl. Sift in the coconut flour, salt and baking soda, pumpkin pie spice and stir until well combined. Gently fold in the cranberries.

In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup and bake for 35-40 minutes.

Special notes: I made these normal muffin size and mini muffin size. My oven might run hot so I took these out at 30 minutes, mini muffins around 25 minutes. Another GREAT addition – white chocolate chips. NUMMY!!!


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