Pumpkin Cranberry Muffins

Whether hot and steamy from the oven on Sunday morning, or the select few that find themselves leftover for the impending Monday morning dash, these muffins are good to go. Fresh cranberries are a tart success, and orange zest adds a bit of… appeal… to these simple muffins. A prelude to the holidays.

Pumpkin Cranberry Muffins
Adapted from Balanced Bites’ Pumpkin Cranberry Muffins

6 eggs, beaten
1/3 c. pumpkin puree
1/2 c. butter or coconut oil, melted
1 teaspoon vanilla
2 tablespoons honey, 1 tablespoon maple syrup and one tablespoon molasses (or 1/4 c. sweetener of your choice)
1 tablespoon fresh squeezed orange juice
zest from 1 organic orange (approx. 1 tablespoon)
1/2 c. coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 c. fresh cranberries, halved
1/4 c. pistachios, roughly chopped (optional)

Preheat oven to 350 degrees. Combine eggs, pumpkin puree, butter or coconut oil, vanilla, sweetener, orange juice and zest in large mixing bowl. In medium bowl, sift together all dry ingredients. Mix dry ingredients into wet; add cranberries. Spoon into greased muffin tin, and sprinkle with chopped pistachios. Bake for 35 to 40 minutes.

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