Cranberry Pumpkin Spice Muffins
Delight in the flavors of fall with these easy and delicious Cranberry Pumpkin Spice Muffins, perfect for breakfast or a snack!
Ingredients
- 1/4 cup coconut oil melted
- 1/4 cup honey with pumpkin spice
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 1/2 cup canned pumpkin puree
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- 1/4 cup dried cranberries
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- salt pinch
Instructions
- Set your oven to 350°F and prepare your muffin tin with liners or lightly coat it with coconut oil.
- In a large bowl, mix together almond butter, pumpkin puree, honey, melted coconut oil, eggs, and vanilla extract until smooth.
- In a separate bowl, blend almond flour, coconut flour, cinnamon, ginger, baking soda, and salt thoroughly.
- Pour the dry mixture into the wet ingredients and whisk until the batter is even. Gently fold in the cranberries and distribute the batter evenly into the muffin cups, filling each 3/4 full.
- Bake for 23-25 minutes on the top rack, checking around 23 minutes to avoid over-baking.
- Once baked, transfer the muffins to a wire rack to cool down or enjoy them warm right out of the oven.