Coconut Flour Pumpkin Cranberry Muffins
  • Email Email
  • Print Print

Coconut Flour Pumpkin Cranberry Muffins

Submitted by: Nancy Kamooneh

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Servings: 6

Great base muffin recipe with option to change it to how you prefer. 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 tbs. pumpkin pie spice
  • 1/2 c. cranberries


Preheat oven to 350°F. Whisk the eggs, pumpkin, coconut oil (can substitute butter), vanilla extract, and maple syrup (or 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 1/4 cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining), 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.