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Grain-free Pumpkin Cranberry Muffins

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 12 muffins
Calories: 146kcal
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: 146kcal | Carbohydrates: 7g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 121mg | Potassium: 83mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3257IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
courses: Breakfast, Snack
cuisine: American
keyword: baked goods, breakfast, cranberry, dairy free, grain free, muffin, pumpkin