Tuesday, November 18, 2014

Paleo Pumpkin Cranberry Muffins


I love Diane Sanfilippo's Practical Paleo, but had yet to make any of her recipes yet. I'm a sucker for all things pumpkin and somehow didn't get around to making these muffins back in October. Throw in some cranberries, though, and they're the perfect Thanksgiving treat!

My kids helped bake these, hence the sprinkling of Enjoy Life mini chips on top. I don't honestly think the chocolate is necessary, as the muffins are plenty sweet and balance the tartness of the cranberries just fine.

We also decided to bake the batter into individual ramekins rather than a muffin tin. It made for cute little cakes that both kids really enjoyed for dessert last night!

These were a huge hit and I would definitely make them again. If baking them for company I might try out an almond meal-based "streusel" topping, but one of the perks of the recipe as written is that it's nut-free.

Definitely try this one out!


Paleo Pumpkin Cranberry Muffins
adapted from Diane Sanfilippo

6 beaten eggs
1/4 cup canned organic pumpkin puree
1/2 cup melted butter, ghee or coconut oil
1 tsp. vanilla
1/4 cup raw honey
1/2 cup coconut flour
1/2 tsp. salt
1/4 tsp. baking soda
1 tbs. pumpkin pie spice
1/2 cup fresh cranberries

Preheat oven to 350.

Whisk eggs, pumpkin, butter, vanilla and honey in a large mixing bowl. Sift in coconut flour, salt, baking soda and pumpkin pie spice. Stir until well combined and gently fold in cranberries.

Scoop 1/4 cup of batter into parchment-lined muffin cups. Bake for 35-40 minutes or until golden brown.

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