Luckily, something as simple as a fall-themed baked good can turn my day around, and these Pumpkin Cranberry muffins fit the bill. They were tasty, simple to make, and of course, Paleo!!
Ingredients
6 eggs, beaten
1/4 cup pumpkin puree
1/2 cup ghee, melted
1 teaspoon vanilla
1/4 cup maple syrup
1/2 cup coconut flour
1/2 tsp sea salt
1/4 teaspoon baking soda
1 Tbl pumpkin pie spice
1/2 cup fresh cranberries (if you can't find fresh use frozen, thawed)
Instructions
- Preheat oven to 350F.
- Whisk the eggs, pumpkin, melted ghee, pure vanilla extract, and maple syrup together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until well combined. Gently fold in the cranberries.
- In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup, and bake for 35-40 minutes.
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