Coconut Flour Pumpkin Cranberry Muffins
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Coconut Flour Pumpkin Cranberry Muffins

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.