Pumpkin Muffin Recipe

Healthy Cranberry Pumpkin Muffin Recipe
Less sugar, gluten-free, flat-belly, heart-healthy, high-fiber, better protein recipe

*my healthy chef modifications to Marian Morash's The Victory Garden Cookbook original recipe

2 c gluten-free flour
[my combo: mix well 1/2 c each of
 a) almond flour, b) coconut flour, c) buckwheat flour, d) Trader Joe's gluten-free flour blend or any other brand of gluten-free flour blend. If you don't have buckwheat flour, please use 1 c of a gluten-free flour blend. Muffins are forgiving of variations in the recipe.]
1/2 tsp of xanthan gum
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1.5 tsp cinnamon
1/2 c coconut oil
2 eggs
1 2/3 c canned pumpkin (about a 15 oz can)
1 c cranberries (if you have a choice, try to buy cranberries with less sugar content)
1 tsp vanilla (optional --for those who prefer more sweet)
coconut oil spray or grapeseed oil spray to grease mini-muffin tins

Sift/mix together flour, xanthan gum, sugar, baking powder, baking soda, salt, cinnamon. Add coconut oil, eggs, pumpkin, (and optional vanilla) and mix together with a pastry blender on low until just combined (do not over-mix). Stir in cranberries (and try to evenly distribute across the batter).

Grease mini muffin tin with light layer of the oil spray.  Scoop batter into evenly into muffin cups, and it's ok to slightly over-fill the tins as these muffins do not rise much (I think the gluten-free flours rise less than you might be used to with conventional flour). Bake in preheated 350 degree oven for 12-15 minutes or until a toothpick inserted into the center come out clean (I like to test the thicker taller ones).

Makes 24 mini muffins if you use this larger 3-bite mini muffin tin (24 in one tray!), or will make more if you use the more common smaller sizes.

If you have any leftover pumpkin puree from the can, if you have a dog, they can benefit for a healthier digestive system. My small dog gets 1 tsp of bonus pumpkin puree from me when I bake these muffins.