AuthorDr. Rashel TahzibCategoryShakes & Smoothies, SnacksDifficultyIntermediate
½ cup coconut flour
½ tsp sea salt
¼ tsp baking soda
1 tbsp pumpkin pie spice
6 eggs
¼ cup pumpkin purée
½ cup melted coconut oil
1 tsp vanilla extract
pure maple syrup
½ cup fresh cranberries
1
Preheat oven to 350° F.
2
In a medium bowl, whisk together dry ingredients (coconut flour, sea salt, baking soda, and pumpkin pie spice). Set aside.
3
In a large bowl, beat together the eggs, pumpkin purée, melted coconut oil, vanilla extract, and maple syrup.
4
Add dry ingredients to wet ingredients and stir until well combined. Gently fold in cranberries.
5
Pour batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray, and bake for 35 minutes.
6
Recipe from IFM
