Pumpkin Muffins with Cranberries and Pecans
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
You'll enjoy these tasty low carb muffins with your coffee or tea. The pumpkin, cranberry, and pecan flavor combination is a terrific morning treat.
Grease 12 muffin cups with oil or line with foil liners.
In large bowl, mix almond flour, coconut flour, sweetener, baking powder, cinnamon, ginger, and salt.
Stir in pumpkin, coconut oil, eggs, cranberries, and pecans.
Divide batter evenly into the muffin cups.
Bake at 400°F for 20 to 25 minutes or until tops are lightly browned.
Cool completely before removing from muffin cups (muffins may crumble if removed too early).
Serving: 1g | Calories: 237kcal | Carbohydrates: 10g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 87mg | Fiber: 5g | Sugar: 2g
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