Pumpkin Cranberry Muffins

 

 

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Now that I’m hooked on the pumpkin phenomena, I figured I’d serve up something breakfasty and practical. Naturally cranberry and pumpkin make a beautiful pairing.

Plus I have this cool pumpkin shaped pan (which you’ll see more of later this week). Make up a batch. Maybe make a cranberry curd drizzle. Eat it up and enjoy!

Pumpkin Cranberry Muffins

  • 3 eggs
  • 1 tsp pumpkin pie spice
  • 1/2 cup chopped cranberries
  • 1 tsp baking soda
  • pinch of salt
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 3/4 cup pumpkin puree
  • 2 tbsp maple
  • 1 1/2 cup almond meal

How to make it:

Preheat oven to 350. Whisk dry ingredients in a bowl. In a separate bowl stir wet ingredients. Mix together all of the ingredients except for the cranberries. Process and chop up cranberries. Fold them into the batter.  Spoon into sprayed muffin tins (here I’ve used festive pumpkin shaped tins). Bake for 25 minutes. Move to a cooling rack. Chow down, maybe with a nice hot morning coffee.

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