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Pumpkin Muffins 3 Ways

Fall is my favorite time of year to bake. I love the smell of cinnamon and nutmeg and the warmth from the oven as the temperatures drop outside. Apples and pumpkins are in their peak season, perfect for muffins or baked oatmeal.

Here are three of my favorite pumpkin muffins... one with regular wheat/white flour, one with almond meal and one with coconut flour.

Because we overdo wheat in our culture, I like to bake with alternatives. The texture of the almond and coconut flour muffins is a little different, but the flavor is good.

Pumpkin Cranberry Muffins

  • 2 c. whole wheat pastry flour (can substitute part almond meal or oats)

  • 1/4 c. flaxmeal

  • 1 tsp baking powder

  • 1 1/2 tsp cinnamon

  • 1 tsp ginger

  • 1/2 tsp nutmeg

  • dash of salt

  • 1 c. pumpkin

  • 1/2 c. sugar (I like coconut sugar)

  • 1 squirt of liquid stevia (about 1/2 tsp) or optional additional 1/4 c. sugar

  • 1/3 c. milk of choice

  • 1 tsp vanilla

  • 2 eggs

  • 1 c. dried cranberries

  • 1/2 c. roasted coconut chips

  • optional 1/2 c. chopped apple

Mix dry ingredients through salt in a large bowl. In a separate bowl, mix pumpkin through eggs and combine well. Add to the dry mix just until combined. Stir in cranberries and coconut chips and optional apple.

Scoop into 12-18 muffin cups and bake at 350 for 18-20 minutes or until toothpick comes out clean.