Pumpkin Cranberry Muffins
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 12 1x
Description
The earthy flavours of fall with a burst of cranberries.
Ingredients
Scale
- 1 1/2 cup whole grain spelt flour
- 1 Tbsp pumpkin pie spice
- 1 tsp baking soda
- 1 cup pure pumpkin puree
- 1/4 cup raw honey
- 1/4 cup cold-pressed extra virgin coconut oil
- 1 egg
- 1 tsp vanilla
- 3/4 cup fresh or frozen fresh cranberries
Instructions
- Preheat oven to 350F and spray a muffin tin with oil.
- In a small bowl, combine spelt flour, pumpkin pie spice and baking soda and set aside.
- In a large bowl, combine pumpkin puree, honey, oil, egg and vanilla.
- Mix the dry into the wet, but do not overmix! Add cranberries and gently combine. Pour into muffin tin.
- Bake for 20 minutes.
Notes
Make it Vegan
Use a flax egg to replace the egg, and pure maple syrup instead of honey.
Nutrition
- Serving Size: 6
