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Coconut Flour Pumpkin Cranberry Muffins

Enjoy these nutritious and delicious gluten free treats, naturally sweetened with maple syrup and cranberries. Try them for breakfast, as a snack or for dessert.


  • 6 eggs

  • ¼ cup pumpkin puree

  • ½ cup melted coconut oil

  • 1 teaspoon vanilla

  • ¼ cup pure maple syrup

  • ½ cup coconut flour

  • ½ teaspoon salt

  • ¼ teaspoon baking soda

  • 1 tablespoon pumpkin pie spice

  • ½ cup fresh cranberries


Preheat oven to 350º F. Whisk together the eggs, pumpkin, oil, vanilla extract, and maple syrup. Add in coconut flour, sea salt, baking soda, and pumpkin pie spice. Stir until everything is well combined. Gently fold in cranberries. Divide batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray. Pop in the oven and bake for 35 minutes. Makes 12 muffins

Try it and let us know how you love it in the comments below.

Recipe © 2015 The Institute for Functional Medicine

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