Submitted by: Coach Taryn
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Servings: 16
Pumpkin + dried cranberries = delicious, gluten-free muffins!
2 1/4 c. almond flour
2 tsp. pumpkin pie spice
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 c. pumpkin puree, canned
3/4 c. honey, raw
1 egg
2 tsp. coconut oil
1 c. dried cranberries
Heat oven to 350°F. Line 16 muffin cups with liners.
In a large bowl, combine dry ingredients (almond flour, pumpkin pie spice, baking powder, baking soda, and salt) and stir with a wooden spoon. In another bowl, combine honey, melted coconut oil, pumpkin, and egg. Mix well. Add dry ingredients into wet ingredients, and mix until fully incorporated.
Divide batter between muffin cups. Bake for 20-25 minutes.
Email
Print
