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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pumpkin-Cranberry Muffins Recipe

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This recipe for Pumpkin-Cranberry Muffins is from food, family, friends & fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. almond meal, almond flour
1 can organic pumpkin purée
2 t. baking powder
1 T. pumpkin pie spice
1/4 t. sea salt
2 t. pure vanilla extract
6 eggs
1/3 c. pure maple syrup
1/2 c. dried cranberries, preferably without sugar added
1/2 c. chopped pecans, optional
Directions:
Directions:
Preheat oven to 350º. Grease muffin tins.

Mix dry ingredients. Stir in vanilla, eggs, syrup and pumpkin.
Add crasins and nuts. Stir.

Pour into greased muffin tins. Bake for 20-25 minutes. If making mini-muffins, bake for approximately 15 minutes.
Number Of Servings:
Number Of Servings:
~12 muffins
Personal Notes:
Personal Notes:
Emily and I discovered Penzeys Spices Cake Spice. It is a delicious combination of China cassia, cinnamon, star anise, nutmeg, allspice, ginger and cloves. It gives a little something different to recipes calling for traditional pumpkin pie spice. It is also delicious on french toast.

 

 

 

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