Coconut Flour Cranberry Pumpkin Muffins

Coconut Flour Cranberry Pumpkin Muffins
Coconut Flour Cranberry Pumpkin Muffins
Try this Coconut Flour Cranberry Pumpkin Muffins recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 12
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • cooking spray
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 cup heavy cream
  • 1 cup canned pumpkin
  • 1 1/2 teaspoon baking powder
  • 1/2 cup coconut flour sifted
  • 1/2 cup granulated sweetener (i used swerve)
  • 1/4 cup packed sukrin gold* or other brown sugar substitut
  • 2 tablespoons butter softened or melted
  • 2/3 cup unsweetened dried cranberries (homemade or lc food
  • Carbohydrate 11.4070072772684 g
  • Cholesterol 112.951250007827 mg
  • Fat 16.6765223214932 g
  • Fiber 5.05047316246716 g
  • Protein 5.14185322970987 g
  • Saturated Fat 12.8178439445112 g
  • Serving Size 1 1 muffin (82g)
  • Sodium 101.467439222677 mg
  • Sugar 6.35653411480119 g
  • Trans Fat 1.26054347121421 g
  • Calories 206 calories

Preheat oven to 375°F. Spray or line 12 muffin cups with liners.Combine coconut flour, baking powder, and spices; stir well with a whisk.Combine sweeteners, pumpkin, cream, butter, and eggs with a mixer at medium speed until well blended.Add coconut flour mixture to wet mixture; beat at low speed just until combined.Fold in cranberries.Spoon batter into prepared cups.Bake at 375°F for 25-30 minutes or until muffins spring back when touched lightly in center.Place on a wire rack; remove muffins after 15 minutes and cool completely on rack.