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Cranberry Walnut Pumpkin Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Servings 10

Ingredients

  • 1/2 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 3 eggs, whisked
  • 1 tsp vanilla extract
  • 1/4 cup coconut flour
  • 1/2 cup oat flour I make my own by pulsing large flake oats in my bullet.
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 cup frozen (thawed) cranberries Not dried cranberries, the real thing!
  • 1/2 cup chopped walnuts

Strussel Topping (optional)

  • 1/4 cup large flake oats
  • 1/4 tsp cinnamon
  • 1 tsp butter You could use coconut oil, but I used butter here.
  • 2 tbsp pumpkin seeds
  • 1 tsp maple syrup

Instructions

  1. Preheat oven to 350F.

  2. In a bowl, mix together all the wet ingredients: pumpkin puree, maple syrup, coconut oil, eggs, vanilla.

  3. In another bowl, whisk together the dry ingredients: coconut flour, oat flour, spices, bp, bs, salt.

  4. Pour dry ingredients into the wet and stir until just combined.

  5. Fold in cranberries and walnuts.

  6. Scoop batter into paper-lined muffin tins. I made 10 large muffins.

  7. Mix strussel topping together and disperse evenly over muffins.

  8. Bake for 20-25 minutes in a 350 oven, or until toothpick comes out clean.