Submitted by: Nancy Kamooneh
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Servings: 10
Great gluten-free pumpkin muffin recipe! Really bakes up pretty nice and makes a great hit with everyone.
6 egg
1/4 c. pumpkin puree, canned
1/2 c. coconut oil
1 tsp. vanilla extract
1/4 c. maple syrup
1/2 c. coconut flour
1/2 tsp. sea salt
1/4 tsp. baking soda
1 tbsp. pumpkin pie spice
1/2 c. dried cranberries
Preheat oven to 350°F. Line 10 cups of a muffin tin - natural parchment muffin papers work best.
Whisk the eggs, pumpkin, melted coconut oil (can substitute butter), vanilla extract, and maple syrup (can substitute honey) together 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.
In a muffin tin, scoop ¼ cup of the batter into each lined muffin cup, and bake for 35-40 minutes.
Want to 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. Also, if you prefer to replace the sweetener (maple syrup/honey) with a mashed green-tipped banana.
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