"...what a person accomplishes in life is directly correlated with the people around them." - John Berardi

Friday, April 4, 2014

Pumpkin Cranberry Muffins

Happy Friday! The sun is finally shining here in Salt Lake City and it's a beautiful day! It's pretty busy around our house today as we're trying to get ready to head to Idaho for the weekend to see family. I'm really looking forward to getting away from the usual-ness of life to enjoy lots of quality time with my boys and other family!

Our phones are usually turned off or not carried around with us. I usually fall way behind on Facebook and Instagram (thank goodness, right?). I have very few worries when we're away. It feels so good and like priorities are in the right place, with many people who matter a lot to me!

So I've got another muffin option for you for when you're in the mood!

It is another super easy recipe, that can be eaten for days. And who doesn't love a good time-saver? Woot! If you don't want the cranberries, go ahead and leave them out like I did this morning. I needed to finish up some canned pumpkin before leaving town and this happens to make a great on-the-go snack for my son (and my husband & I). Win-win! I made these muffins last week with cranberries and my husband liked them a lot (more than the blueberry lemon muffins... gasp!) I'm still partial to the blueberry lemon muffins I make, but these are a great runner up! Try them out... maybe they'll be the new favorite at your house!

Pumpkin Cranberry Muffins

6 eggs
1/4 cup canned pumpkin
1/2 cup melted butter or coconut oil
1 teaspoon vanilla extract
1/4 cup pure grade B maple syrup
1/2 cup coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 tablespoon pumpkin pie spice (or 1 1/2 tsp cinnamon,  1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp allspice)
1/2 cup fresh or frozen cranberries (optional)

1. Preheat oven to 350.
2. Whisk eggs, pumpkin, butter/coconut oil, vanilla, maple syrup in a large mixing bowl.
3. Add coconut flour, salt, baking soda, and pumpkin pie spice and stir until well combined.
4. If using, gently fold cranberries into the batter.
5. Scoop 1/4 cup of the batter into each muffin cup lined with parchment muffin papers. Trust me, with gluten-free baking, you'll want parchment muffin papers. Worth it!
6. Bake for 35-40 minutes.

Are you still working on the fat-loss habit you chose for this week's challenge? Tell me how it's going!