Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins

DATE: September 27, 2022
  • Asian 6 Spice
  • dessert
  • diet
  • Gluten-Free
  • meal type
  • vegetarian
These pumpkin cranberry muffins are proof that healthy baking never has to mean sacrificing flavor or texture. Naturally sweetened with maple syrup, made moist with coconut oil, and baked with almond flour for a perfectly gluten-free crumb, these muffins skip the unnecessary sugar and butter without skipping a single bit of deliciousness. Healthy On You® Spice Spice Baby Asian 6 Spice Blend adds a warm, aromatic depth that makes these anything but your average pumpkin muffin. This easy pumpkin muffin recipe is a healthy breakfast or wholesome snack that works beautifully for meal prep, holiday baking, and anyone looking for a gluten-free muffin recipe that genuinely delivers on flavor. A naturally sweetened pumpkin cranberry muffin recipe with almond flour that is dairy-free, refined sugar-free, and so good it will pleasantly surprise even the most devoted fan of traditional baking.
  • Serves: 4
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Featured product

Spice Spice Baby

Spice Spice Baby

Asian 6 Spice
Spice Spice Baby Refill

Spice Spice Baby Refill

Asian 6 Spice
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  • 6 eggs, beaten
  • 1/4 cup pumpkin puree
  • 1/2 cup melted coconut oil
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  • 1 1/2 cup almond flour
  • 1/2 tsp sea salt
  • 3/4 tsp baking soda
  • 2 tsp Healthy On You® Spice Spice Baby Spice Blend
  • 1/2 cup fresh cranberries

Directions

  1. Preheat oven to 350F.
  2. Whisk together the eggs, pumpkin, coconut oil, maple syrup and vanilla extract.
  3. Add almond flour, sea salt, baking soda, and Spice Spice Baby. Stir until everything is well combined. Gently fold in cranberries.
  4. Divide batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray. Transfer to oven and bake for 25-30 minutes (until a toothpick comes out clean).
  5. Cool for 5 minutes before removing from pans to wire rack.

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