Warm Pumpkin Spice Cranberry Muffins made with all natural ingredients including almond and coconut flour and lightly sweetened with local, raw honey. Spiced with cinnamon, nutmeg, ginger, cloves and cardamom, these muffins are heart warming on a cool fall morning and best when served warm with butter!
Simply28 muffins are gluten free, paleo and Whole30 approved.
October 20, 2019
Warm pumpkin muffins made with all natural ingredients including almond and coconut flour and lightly sweetened with local honey. Spiced with cinnamon, nutmeg, ginger, cloves and cardamom, these Simply28 muffins are gluten free, paleo and Whole30 approved.
Persons
9
Cook Time
25 minutes
Total Time
25 minutes
Notes
Simply28, Gluten Free, Paleo & Whole30
Ingredients
- 2 cups Almond Flour
- 3 Tbsp Coconut Flour
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- ½ tsp Cloves
- ½ tsp Ground Ginger
- ¼ tsp ground Cardamom
- ¼ tsp Sea Salt
- 1 cup Pumpkin Puree, fresh or canned
- 1/3 cup honey, raw
- 2 large Eggs
- 2 Tbsp Avocado Oil or Melted Coconut Oil
- 1 tsp Vanilla
- ¾ cup Dried Cranberries
Instructions
- Preheat oven to 350°. Line 9 cups of a muffin pan with paper muffin cups.
- In a medium bowl, stir together the first 9 ingredients.
- In a separate mixing bowl combine pumpkin puree, honey, eggs, avocado or coconut oil and vanilla. Mix by hand or with an electric mixer until well combined.
- Add the flour mixture to the mixing bowl with the pumpkin mixture. Continue to mix until all ingredients are incorporated. Fold in dried cranberries.
- Fill 9 muffin cups with the batter. Bake at 350° for 25-30 minutes. Muffins are done when toothpick comes out clean and the top springs back when lightly touched.
- Allow to cool for 10 minutes before serving. Muffins make a great snack any time of day but are especially good served warm with butter.
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