Cranberry Pumpkin Muffins With Coconut Flour
Servings: 12 muffins
Calories: 100
Enjoy two great fall flavors together in these simple-to-make muffins. These delicious cranberry pumpkin muffins are low-carb and gluten-free because they use coconut flour and a blend of homemade spices!
Print Recipe
Ingredients
- ½ cup coconut flour sifted
- 1 ½ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ½ cup low carb sugar substitute I used Swerve
- ¼ cup Sukrin Gold packed, or other brown sugar substitute
- 1 cup pumpkin puree
- ½ cup heavy cream
- 2 tablespoons butter softened or melted
- 3 large eggs
- ⅔ cup sugar free dried cranberries homemade or store-bought
- Cooking spray
Instructions
- 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.
Notes
Makes 12 muffins
Nutrition per muffin: 6.4g, 3.8g net carb
Nutrition
Serving: 1g | Calories: 100 | Protein: 2.6g | Fat: 7.5g | Sodium: 99mg | Fiber: 2.6g
Additional Info
Net Carbs:
-2.6
g
|
% Carbs:
-15.4
%
|
% Protein:
15.4
%
|
% Fat:
100
%
|
SmartPoints:
3