Low carb, clean, gluten-free and delicious! I was so excited when I came across this recipe for pumpkin cranberry muffins. I love to bake but for some reason I’ve never thought to bake something for breakfast. This pumpkin cranberry muffin recipe is originally from Balancedbites so you know it’s gotta be healthy. But unlike most healthy eats – these actually taste good. For me, it’s the hint of cranberries that does it. But don’t take my word for it – try them for yourself.
- 6 eggs
- 1/4 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
- 1/2 cup butter, ghee, or coconut oil, melted (I prefer butter for flavor but if you can’t eat it, use coconut oil – I like Tropical Traditions Green Label
- 1 teaspoon pure vanilla extract
- 1/4 cup maple syrup
- 1/2 cup coconut flour
- 1/4 cup + 2 tablespoons arrowroot starch (divided)
- 1/2 tsp sea salt
- 1/4 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 3/4 cup fresh cranberries
- Preheat oven to 350F.
- Place the eggs into a blender jar and blend on low until they become whipped and increase in volume.
- Add the rest of the ingredients except for the cranberries and 2 tablespoons of the arrowroot to the blender. Blend until the ingredients are well incorporated, stopping to scrape the sides of the jar with a spatula as needed.
- Pour the batter into a large mixing bowl. In a small bowl, toss the cranberries in the remaining arrowroot to coat them, then gently fold them into the batter.
- Scoop the batter evenly into a parchment muffin cup lined muffin tin (natural parchment muffin papers work best for lining), and bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes clean.
Recipe via Balancedbites