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How To make Cranberry Pumpkin Muffins
How To make Cranberry Pumpkin Muffins
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2 c Flour
1 c Whole Wheat Flour
1 c Sugar
1 1/2 ts Cinnamon
1 ts Baking Powder
1 ts
pumpkin cranberry muffin recipe
PUMPKIN MUFFINS | healthy paleo muffin recipe
These Pumpkin Muffins are stuffed with cranberries and full of warm spices. They are definitely my favorite pumpkin muffin recipe to date and make for a cozy breakfast, snack or dessert.
Healthy pumpkin muffins are made with wholesome ingredients and are low carb, gluten-free, paleo and absolutely delicious. They require just 1 bowl and about 30 minutes. The ingredients list is also really simple, with the basics being coconut flour, maple syrup, eggs, pumpkin, pumpkin pie spice, coconut oil, and cranberries.
If you've been on the search for a healthy muffin recipe, I think you will really enjoy this recipe!
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MORE EASY PUMPKIN RECIPES
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PUMPKIN MUFFINS | healthy, paleo muffin recipe
6 eggs beaten
1/4 cup pumpkin purée
1/2 cup melted coconut oil
1 tsp. vanilla
1/4 cup maple syrup
1/2 cup coconut flour
1/2 tsp. salt
1/4 tsp. baking soda
1 tbsp. pumpkin pie spice
1/2 cup fresh cranberries
INSTRUCTIONS
Preheat oven to 350 degrees.
Whisk together the eggs, pumpkin, butter, vanilla extract, and maple syrup.
Add in coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until everything is well combined. Gently fold in cranberries.
Divide batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray. Pop in the oven and bake for 35 minutes. Enjoy.
NOTES
I love serving these muffins toasted with a schmear of cream cheese on top. It makes for a delicious breakfast along side a cup of coffee.
NUTRITION
Serving: 1muffin | Calories: 156kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 151mg | Potassium: 64mg | Fiber: 2g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 0.8mg
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#pumpkinmuffins #healthypumpkinmuffins #paleopumpkinmuffins
Cranberry Pumpkin Muffin Recipe (Vegan + Gluten Free)
Need an easy and festive baked goods recipe? Try this recipe for yummy Cranberry-Pumpkin Muffins from Rosa's kitchen. Gluten-Free + Vegan!
Ingredients:
Gluten-free muffin mix
Cranberries
Pumpkin purée
Egg replacer
Vegan butter
Orange juice
Sugar
Instructions:
Mix one can of pumpkin, egg replacer, 1/2 cup of melted vegan butter, and 1/2 cup of orange juice. Add in and mix 3 cups of the muffin mix.
Slice 2 cups of fresh cranberries, coat them with half a cup of sugar and mix them into the muffin batter.
Bake for 20 to 25 minutes at 350.
Glaze 'em! Whisk together 2 cups of powdered sugar and one tablespoon of orange juice at a time until the glaze is thick but can be poured over the muffins.
Spoon glaze onto the hot muffins after they come out of the oven.
Delicious. Enjoy!
#shorts #veganfood #nogluten #noeggs #nodairy #womenownedbusiness #allergyfriendly #glutenfreeproducts #glutenfreelife #veganrecipe #glutenfreerecipe #plantbasedfamily #plantbasedkids #peanutfree #celiacfood #celiacfoodie #celiacfriendly #veganeats #glutenfreeeats #celiacsafe #celiacawareness #cranberries ##pumpkinmuffins #veganmuffins
Healthy Pumpkin & Cranberry Muffins
Registered Dietitian Dana White is showing us how to make muffins with leftover pumpkin and cranberries from Thanksgiving! For more healthy recipes visit danawhitenutrition.com.
Best Paleo Pumpkin Muffins | Healthy & Easy!!
In this video I'll show you how to make the BEST paleo pumpkin muffins. The grain free batter is a cinch to make, and the result is a moist and tender muffin that tastes like pumpkin pie!
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How to Make Pumpkin Cranberry Muffins
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PUMPKIN CRANBERRY MUFFINS
Ingredients
* 1 can pureed pumpkin (15 ounce can) NOT pumpkin pie filling
* 4 eggs
* 2 cups white sugar
* 1 cup vegetable oil
* 1/2 orange, juice and zest
* 3 cups all purpose flour
* 2 teaspoons baking soda
* 3/4 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/2 teaspoon ground nutmeg
* 1 cup fresh or frozen cranberries
Instructions
* Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins by lining them with paper liners (24 muffins).
* In a large bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil and the orange juice and zest until smooth.
* Add the flour, baking soda, salt and spices and combine with a rubber spatula until no streaks of flour remain.
* Stir in the cranberries gently.
* Portion the batter into each of the 24 prepared muffin cups, distributing the batter evenly.
* Bake at 350 degrees Fahrenheit for about 25 minutes, or until a toothpick inserted into one of the muffins comes out clean.
* Cool on a wire rack in their tins for about 10 minutes before removing them from their tins to cool completely.
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