Submitted by: Coach Taryn
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Pumpkin + dried cranberries = delicious, gluten-free muffins!
Heat oven to 350°F. Line 18 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.