Pumpkin Cranberry Muffins
From The Whole Life Nutrition Cookbook
Makes 12-18 Muffins
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
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.