Pumpkin Cranberry Muffins~Practical Paleo

By Kathy C.

pumpkin cranberry muffins
from Practical Paleo (page 246)

This recipe is sure to be a fall-favorite in your house, and it’s a great way to use up canned pumpkin. For an extra cranberry pop, spread Simple Cranberry Sauce (recipe on page 388) on top.

Ingredients

• 6 eggs, beaten
• 1/4 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
• 1/2 cup butter or coconut oil, melted (I prefer butter for flavor but if you can’t eat it, use coconut oil – I like Tropical Traditions Green Label
• 1 teaspoon vanilla
• 1/4 cup honey or maple syrup
• 1/2 cup coconut flour
• 1/2 tsp sea salt
• 1/4 teaspoon baking soda
• 1 Tablespoon pumpkin pie spice
• 1/2 cup fresh cranberries

Preparation

Step 1

Preheat oven to 350F.

Whisk the eggs, pumpkin, butter or coconut oil, pure vanilla extract, and maple syrup 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.

NOTES:
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.

To make this recipe 21-Day Sugar Detox friendly, replace the sweetener (honey/maple syrup) with 1 mashed green-tipped banana.