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Pumpkin Orange Cranberry Muffins
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Ingredients
Dry
1.5
cups
gluten-free 1-to-1 baking flour
1/2
cup
golden coconut sugar
2
teaspoons
pumpkin pie spice
1
teaspoon
baking soda
Pinch
of sea salt
Wet
3/4
cup
Limoneira navel orange juice
2
tablespoons
Limoneira lemon juice
1/2
cup
pumpkin puree
3/4
cup
dried cranberries
2
eggs or vegan egg substitute
Instructions
Preheat oven to 350 degrees Fahrenheit.
Add dry ingredients into a medium bowl and whisk together.
Add wet ingredients into a large bowl and whisk together.
Add dry ingredients into bowl with the wet ingredients and stir until well combined.
Pour batter into a non-stick muffin pan and bake for 20-25 minutes.
Author:
Healthy Grocery Girl