Pumpkin and Cranberry Muffins (Gluten-Free)

October 20, 2018


Pumpkin Cranberry Muffins

From The Whole Life Nutrition Cookbook


Makes 12-18 Muffins


Dry Ingredients

1 cup organic coconut flour

1/2 cup of arrowroot powder or tapioca powder 

1 teaspoon baking powder

1/4 teaspoon sea salt

1 tablespoon pumpkin pie spice

1 cup dried cranberries


Wet Ingredients

1 cup pumpkin puree

2/3 cup organic maple syrup

1/2 cup melted virgin coconut oil

8 large organic eggs

2 teaspoons vanilla extract


Preheat the oven to 350 degrees farenheit. Line a 12-cup muffin tin with liners or coat with coconut oil. 


Whisk all of your dry ingredients together in a large mixing bowl. In another medium to large bowl, use a mixer to bring whisk together your wet ingredients. Add your mixed wet ingredients into your dry ingredients. I find a spatula type spoon works best for scraping the bowl as you go. When working with coconut flour, it will take a bit longer for your ingredients to come together and thicken. 


Spoon the mixture equally into the prepared muffin cups. Using an old-school ice cream scoop with a trigger is my favorite way to do this. 


Bake for about 25 minutes and cool on a wire rack before serving. 


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