I'm also baking for my hubby Ty and little man Aiden, so of course I have to pay attention to the ingredients and make sure it's not loaded with excess sugar. Which most muffins are, let's be honest! AND trying to keep a lean, fit physique during times like these becomes a bit (read: a LOT) more challenging, so I also wanted to make these cutie pies a little smaller so that we could keep portions in check :)
I also wanted it to be paleo, dairy-free and gluten-free, since we've definitely noticed we get symptoms when consuming too much dairy and wheat. Like uber bloating and skin issues. So I opted to use coconut flour, since I had a lot left in my pantry to use up before the move.
Lately though Ive been totally vexed working with coconut flour - it's a totally different beast than regular flours because it's soooo absorbent and you need a lot of liquid. Trial and error in the kitchen meant many a failed pancake recipe, until my friend and chef extraordinaire Steph Tucci gave me a magical coconut flour: egg: fluid ratio that works like a charm. I used that same concept here, and I gotta say I NAILED IT! Where are the emojis in Weebly when I need them?!
These muffins are so moist and delicious, it was hard to stop at just eating one per day. LOL. Luckily I had 2 other hungry mouths to feed so I didn't have to eat them all myself. That's really the trick to baking amazingly delicious baked goods and keeping it tight: FEED OTHER PEOPLE!
Hope you guys enjoy this recipe as much as we did. And CHEERS to pumpkin season!!
PALEO PUMPKIN CRANBERRY MUFFINS
- 3/4 cup coconut flour
- 1/4 cup ground flaxseeds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons pumpkin pie spice (I used the mix I created in the linked blog post, but you can also buy pre-made spice from any grocery store)
- 5 eggs
- 1 1/2 cups (4OOg) pumpkin puree
- 3/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup dried cranberries
- Preheat your oven to 175C/375F
- In a small bowl, place dry ingredients and whisk well.
- In a large bowl, whisk eggs, then add the remaining wet ingredients and whisk well again.
- Add dry ingredients to wet and mix until just combined.
- Line a muffin tin or silicone cups with medium-sized disposable muffin cups and fill each one with muffin mix. Place muffins in the middle rack of your oven and bake for ~18-2O minutes or until a toothpick comes out clean.
- Let them cool on a drying rack completely before serving.
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