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Grain-free Pumpkin Cranberry Muffins

Author: Mary Bush

Ingredients

  • 1 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup xylitol
  • 1/4 cup coconut oil melted
  • 4 eggs
  • 1 cup pumpkin puree
  • 1/2 cup cranberries chopped

Instructions

  • Preheat oven to 350
  • 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 30-35 minutes.