Snack

Gluten Free Pumpkin Cranberry Muffins is for Snack.

Gluten Free Pumpkin Cranberry Muffins takes 20 minutes to prepare.

Gluten Free Pumpkin Cranberry Muffins takes 35 minutes to cook.

Gluten Free Pumpkin Cranberry Muffins makes 12 servings.

The ingredients for Gluten Free Pumpkin Cranberry Muffins are:

6 large Egg, fresh, whole, raw
0.25 cup Libbys 100% pure pumpkin, canned
8 tbsp Dr. Bronner's Coconut Oil (by MIKEMYERS3)
1 tsp Vanilla Extract
1 serving Maple Syrup - Maple Grove Farms Pure Maple Syrup (1/4 cup)
1 serving Bob's Red Mill Coconut Flour (1/2 cup=8 tbsp=1 serving) (by MARGOTJI)
.5 cup, whole Cranberries

Here is how you make Gluten Free Pumpkin Cranberry Muffins:

1. Preheat oven to 350 F. 2. Whisk eggs, pumpkin, coconut oil, vanilla, and maple syrup together in large mixing bowl.3. Sift in coconut flour, 1/2 tsp sea salt, 1/4 tsp baking soda, and 1 T. pumpkin pie spice. Stir well to combine. Fold in cranberries.4. Scoop 1/4 cup of batter into lined muffin tins and bake for 33 - 35 minutes.Serving Size:?Makes 12 small muffins

The nutritional information for Gluten Free Pumpkin Cranberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 157.2

• Total Fat: 12.4 g
• Cholesterol: 93.0 mg
• Sodium: 46.2 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 2.1 g
• Protein: 3.9 g