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Grain-free Pumpkin Cranberry Muffins
Prep:
10
minutes
mins
Cook:
25
minutes
mins
Total:
35
minutes
mins
Servings:
12
muffins
Calories:
146
kcal
Author:
Mary Bush
Ingredients
1 1/4
cup
almond flour
1/4
cup
coconut flour
1/2
teaspoon
baking soda
1/2
teaspoon
baking powder
1 1/2
teaspoons
cinnamon
1/4
teaspoon
salt
1/2
cup
xylitol
1/4
cup
coconut oil
melted
4
eggs
will combine best with melted coconut oil if eggs are not cold out of the fridge
1
cup
pumpkin puree
1/2-3/4
cup
cranberries
chopped; adjust amount to your taste
Instructions
Preheat oven to 350° F. Thoroughly grease a cupcake tin and set aside.
Mix together dry ingredients and set aside.
Whisk together pumpkin, eggs, and coconut oil.
Combine wet and dry ingredients, then fold in chopped cranberries.
Spoon mixture into greased cupcake tin (or use foil cupcake liners).
Bake 20-30 minutes (time will vary depending on your oven).
Nutrition
Calories:
146
kcal
|
Carbohydrates:
7
g
|
Protein:
5
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Cholesterol:
55
mg
|
Sodium:
121
mg
|
Potassium:
83
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
3257
IU
|
Vitamin C:
1
mg
|
Calcium:
48
mg
|
Iron:
1
mg
courses:
Breakfast, Snack
cuisine:
American
keyword:
baked goods, breakfast, cranberry, dairy free, grain free, muffin, pumpkin