Friday, October 12, 2012

Paleo Pumpkin Cranberry Muffins

This week really really wore me out! You know the phrase when it rains it pours? We had a regular monsoon over here! Between some craziness at work, broken internet at home, a clogged/broken sink, and some big wedding decisions that had to be made this week, I am approaching this weekend with a HUGE sigh of relief. I'm looking forward to brunch with my mom and step dad, watching my friend Danielle's dog Buddy while she is in LA, and maybe even prancing through an apple orchard and grabbing some pumpkins at County Line Orchard.

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!!


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)

  1. Preheat oven to 350F.
  2. 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.
  3. In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup, and bake for 35-40 minutes.

Recipe source

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