Paleo Pumpkin Walnut Cranberry Muffins ~ dairy free, gluten free

Paleo Pumpkin Walnut Cranberry Muffins ~ dairy free, gluten free

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It’s finally pumpkin season, and there are so many reasons to celebrate.

Not only can you make lots of delicious things with pumpkin, such as pumpkin latte’s, pumpkin tarts,  pumpkin cookies, and pumpkin bread to name a few.

but it has some amazing health benefits as well.

~Here are a few of them~

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In 1 Cup of cooked pumpkin there is 200% of your daily recommended amount of vitamin A, which is great for your vision.

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Pumpkins are also rich in carotenoids, these compounds give pumpkins there iconic orange color.

They also contain the antioxidant beta-carotene, which the body converts into more vitamin A for even more eye protection and which may play a role in cancer prevention.

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This recipe has 1 whole cup of pumpkin in it so these muffins are packed with lots of the healthy things we just talked about, plus this recipe also has cranberries which have even more antioxidants and the coconut sugar is low glycemic which is perfect for diabetics. 

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What’s not to like in these amazing Delicious muffins!

They are perfect for grab and go for breakfast or snacks!

And super healthy that you don’t mind eat more than 1!

Also they can be frozen so batch cooking these muffins is definitely a great idea!

Paleo Pumpkin Walnut Cranberry Muffins ~ dairy free, gluten free

18~20 Muffins

Paleo Pumpkin Walnut Cranberry Muffins ~ dairy free, gluten free

Ingredients

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup coconut sugar/ maple sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp baking soda
  • 1 cup pumpkin purée
  • 3 eggs
  • 1/2 cup olive oil
  • 1 tsp vanilla
  • 1/2 cup chopped walnuts
  • 1/2 dried cranberries

Instructions

  • 1) Preheat oven to 350 and Put liners in a muffin pan.
  • 2) In a large bowl whisk together flours, sugar, baking powder, salt, cinnamon, nutmeg, cloves and baking soda.
  • 3) In a smaller bowl whisk together pumpkin puree, eggs, oil, and vanilla extract. Fold into flour mixture until blended.
  • 4) Fold in cranberries and nuts. Scoop into liners about 3/4 full. (they don't really rise much) The batter will be thick. Sprinkle tops with maple sugar.
  • 5) Bake 18-20 minutes until a toothpick comes out clean.
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